Is Thai green curry paste vegan?

Many shop-bought Thai green curry pastes contain shrimp paste, which is not vegan. Check the label carefully. Several supermarket own-brands and specialist brands now offer vegan versions - look for ones labelled "vegan" or check the ingredients list.

Can I add tofu to this curry?

Yes - firm tofu works well. Press it first to remove excess moisture, cut into cubes, and either add it with the main vegetables or pan-fry it until golden before adding it in the final 30 minutes of cooking.

Can I use light coconut milk to reduce calories?

You can, but the sauce will be thinner and less rich. If you use light coconut milk, consider adding a tablespoon of almond butter or a small amount of cornflour slurry at the end to add body.

What vegetables can I substitute in this curry?

This recipe is very flexible. Good alternatives include sweet potato, broccoli, aubergine, baby corn, mushrooms, or sugar snap peas. Add delicate vegetables such as spinach or peas only in the final 20–30 minutes.

Slow Cooker Vegetable Thai Green Curry

by Slow Cooker Club

VegetarianSlow cooker adapted

Published 10 February 2025Original video

This Slow Cooker Vegetable Thai Green Curry is full of fragrant Thai flavours - lemongrass, kaffir lime,

galangal, and fresh herbs - with a rich coconut milk base and plenty of colourful vegetables. The slow

cooker gently melds all the flavours together beautifully. It's vegetarian, naturally dairy-free, and

works as a vegan dish if you check your curry paste is vegan-friendly. Serve with jasmine rice for a

deeply satisfying midweek meal.

Video thumbnail: Slow Cooker Vegetable Thai Green Curry

Watch: Slow Cooker Vegetable Thai Green Curry

Original recipe video — click to play

Original video by Slow Cooker Club19k likes on YouTube

15 mins

Prep time

4 hrs

Slow cook (Low)

2 hrs

Slow cook (High)

Serves

4 hrs 15 mins

Total (Low)

Slow cooker setting:Low 4 hours or High 2 hours

Original method: 25 minutes on the hob in a wok or large pan

Slow cooker adaptation notes

Adapted from a quick hob method for the slow cooker: • Delicate vegetables such as mangetout, baby spinach, and fine green beans are added in the final 30 minutes to prevent them overcooking. • Coconut milk is added at the start as it contributes to the braising liquid - however, if you prefer a richer flavour, add it in the final hour. • Fresh Thai basil and lime juice are added only at serving - heat destroys their delicate volatile flavours.

Ingredients

Servings:

Units:

Base

1 ½ tbsp Thai green curry paste
Check label is vegan if needed
100 ml full-fat coconut milk
50 ml vegetable stock
2 kaffir lime leaves
Fresh or dried; bruise before adding
½ lemongrass stalk
, bruised and halved lengthways

Vegetables

100 g butternut squash, peeled and cut into 2cm cubes
75 g courgette
, sliced into half-moons
½ red pepper, deseeded and sliced

Vegetables (add later)

50 g mangetout or fine green beans
Add in the final 30 minutes
30 g baby spinach
Stir in for the last 10 minutes until just wilted

To finish

1 small handful fresh Thai basil or coriander
Scatter over just before serving
½ fresh lime
A squeeze over each bowl before serving
1 tsp fish sauce or soy sauce
Fish sauce for depth (use soy to keep vegan)
½ tsp sugar
To balance the flavours

Method

1
Spoon the Thai green curry paste into the slow cooker. Pour in the coconut milk and vegetable stock, then stir until the paste is fully dissolved. Add the kaffir lime leaves and bruised lemongrass stalk.
2
Add the butternut squash, courgette, and red pepper to the slow cooker. Stir to coat the vegetables in the coconut sauce. Cover and cook on Low for 4 hours or High for 2 hours, until the squash is completely tender.
3
After the main cook time, add the mangetout (or green beans). Replace the lid and cook for a further 20–30 minutes until just tender but still with a slight bite.
~30 mins
4
Stir in the baby spinach and cook for 5–10 minutes until wilted. Taste and season with fish sauce (or soy sauce) and sugar - adjust to your taste. Add a squeeze of lime juice.
~10 mins
5
Remove the lemongrass and lime leaves (they are not edible). Scatter with fresh Thai basil or coriander. Serve with steamed jasmine rice and lime wedges.

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Many shop-bought Thai green curry pastes contain shrimp paste, which is not vegan. Check the label carefully. Several supermarket own-brands and specialist brands now offer vegan versions - look for ones labelled "vegan" or check the ingredients list.

Comments

No comments yet — be the first to share your experience!