Vegan Thai Red Curry in the Crockpot Recipe
If your life is too chaotic to babysit a pot, this Vegan Thai Red Curry is your new best friend. Just toss everything into the crockpot, press a button, and let the magic happen. Coconut milk makes it creamy, red curry paste adds the heat, and fresh veggies bring the crunch. Tofu soaks up all the rich, spicy goodness without complaining. Serve it over steaming jasmine rice and pretend you slaved over the stove. Effortless, flavorful, and guilt-free—what more do you need? Put the takeout menu down, and let’s slow-cook some deliciousness!
Vegan Thai Red Curry in the Crockpot Recipe
A rich and aromatic Thai red curry made effortlessly in a slow cooker. Packed with tofu, vegetables, and coconut milk for the perfect cozy meal.
Ingredients
For the Curry Base:
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 2 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
For the Vegetables & Tofu:
- 1 cup firm tofu cubed
- 1 cup bell peppers chopped
- 1 cup zucchini sliced
- ½ cup carrots julienned
- ½ cup snap peas
- ¼ cup Thai basil leaves
Instructions
- Add coconut milk, broth, curry paste, soy sauce, maple syrup, lime juice, garlic, and ginger to the slow cooker. Stir well.
- Toss in tofu, bell peppers, zucchini, carrots, and snap peas. Mix everything gently.
- Cover and cook on low for 4 hours or high for 2 hours until veggies are tender.
- Stir in Thai basil just before serving.
- Serve hot over rice, and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 30%
- Iron: 22%
- Potassium: 20%
- Magnesium: 15%
Tips for the Best Thai Red Curry
- Use full-fat coconut milk for extra creaminess.
- Swap tofu for chickpeas if you prefer.
- Add more curry paste for extra spice.
