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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.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Add coconut milk, broth, curry paste, soy sauce, maple syrup, lime juice, garlic, and ginger to the slow cooker. Stir well.
  2. Toss in tofu, bell peppers, zucchini, carrots, and snap peas. Mix everything gently.
  3. Cover and cook on low for 4 hours or high for 2 hours until veggies are tender.
  4. Stir in Thai basil just before serving.
  5. 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.

Final Thought

This slow-cooked curry is the definition of minimal effort, maximum flavor. So go ahead—set it, forget it, and impress yourself!