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.