Thai Coconut Vegetable Curry Stew
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 medium sweet potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 zucchini, halved and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 1/2 cups vegetable broth
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and black pepper to taste
- Chopped fresh cilantro, for serving
- Cooked jasmine rice, for serving
Instructions
- Place the onion, garlic, ginger, sweet potatoes, carrots, bell pepper, zucchini, and chickpeas in the slow cooker.
- In a bowl, whisk together the coconut milk, vegetable broth, curry paste, soy sauce, brown sugar, and lime juice until smooth.
- Pour the coconut mixture over the vegetables and chickpeas. Stir gently to combine.
- Season with salt and black pepper.
- Cover and cook on low for 6 to 7 hours, until the sweet potatoes and carrots are tender.
- Taste and adjust seasoning if needed.
- Serve hot over jasmine rice and top with chopped cilantro.
Notes
For a thicker stew, mash a few sweet potato cubes with a fork before serving. If you prefer milder heat, start with two tablespoons of curry paste and add more at the end. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth or water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Knife