Slow Cooked Thai Green Vegetable Curry


Tenina Holder

Posted May 8, 2020 (Last updated October 11, 2021)



Total Time

5hrs 35mins



This is so easy if you plan ahead just a little. The creaminess of the eggplant is amazing and I am pretty sure you will be hooked. Slow cooker! YAY.


  • Yellow onion icon
    Yellow onion1peeled, halved
  • Butternut squash icon
    Butternut squash½peeled, cubed
  • Potato icon
  • Small sweet potato icon
    Small sweet potato1cubed
  • Carrot icon
  • Lime icon
    Lime3juice of
  • Garlic clove icon
    Garlic clove3
  • Ginger icon
    Ginger10 g
  • Green chili icon
    Green chili1
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Thai green curry paste icon
    Thai green curry paste100 g
  • Coconut cream icon
    Coconut cream400 g
  • Vegetable stock powder icon
    Vegetable stock powder1 tablespoon
  • Water icon
    Water200 g
  • Sea salt icon
    Sea salt2 pinches
  • Lemongrass stalk icon
    Lemongrass stalk2
  • Shredded coconut icon
    Shredded coconut30 g
  • Eggplant icon
  • Green beans icon
    Green beans300 g

  • 1. Add yellow onion, garlic clove, ginger, green chili, extra virgin olive oil and Thai green curry paste to the TM5 bowl
  • 2. Chop - approx 5 sec, speed 5
  • 3. Scrape down sides of TM5 bowl
  • 4. Cook - approx 5 min, Varoma, speed 1
  • 5. Tip content of TM5 bowl slow cooker bowl
  • 6. Add coconut cream, vegetable stock powder, water and sea salt to the TM5 bowl
  • 7. Mix - approx 6 sec, speed 6
  • 8. Transfer content of TM5 bowl to slow cooker bowl
  • 9. Add butternut squash, potato, small sweet potato, carrot, lemongrass stalk, shredded coconut and eggplant to the slow cooker bowl
  • 10. Stir until coated
  • 11. Cook in slow cooker - 4 hr, high heat
  • 12. Add green beans and lime to the slow cooker bowl
  • 13. Stir thoroughly
  • 14. Let rest in slow cooker until softened - 30 min
  • 15. Arrange
  • 16. Serve

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