Slow Cooker Thai Red Curry

By Alexandra Caspero on October 21, 2022

Vegetable red curry made in the slow cooker! If you’re looking for a quick and easy weeknight dinner recipe, then you’ve gotta try this Slow Cooker Thai Red Curry meal. Naturally vegan and gluten-free.

Throw everything in the slow cooker, and this Thai red curry is ready for dinner when you get home from work. Lots of vegetables & chickpeas cooked in a coconut-red curry sauce.

Is there anything better than dumping everything in a slow cooker, setting the timer and calling it a day?

No. The answer is no. Slow cooker dinners are the best invention for days when you want a home-cooked meal, without the cook part.

We love red curry so much and this slow cooker recipe is the best of the both worlds– place all of the ingredients in the bottom of a crock pot, heat and enjoy.

I will drink curry sauce if needed too; it’s the perfect blend of coconut creamy, red chili spicy, soy sauce salty, and brown sugar sweet. If you love red curry as much as I do, then you’re going to love this recipe.

See below for more details, or scroll down to the full recipe card for directions and ingredients.

Slow Cooker Red Curry! Lots Of Vegetables &Amp; Chickpeas Cooked In A Coconut-Red Curry Sauce. Throw Everything In The Slow Cooker And It'S Ready For Dinner When You Get Home From Work! #Vegan &Amp; #Glutenfree | Www.delishknowledge.com

Ingredient Notes

  • Red Curry Paste: The red curry paste you use makes or breaks this one, as it’s where so much of the flavor comes from. My preferred brands are Thai Kitchen or Maesri. You can find that one online or at international markets.
  • Coconut Milk: I like full-fat coconut milk for its richness, but you can use low-fat coconut milk if you’d like.
  • Thai Red Chili: I use an additional chili for spice, but you can omit it, especially if serving this one for kids.
  • Chickpeas: I add chickpeas for additional protein and fiber, but you can use any type of protein you’d like, including cubed tofu, tempeh, or seitan.
  • Thai Basil: Thai basil isn’t the same as regular basil. If you can’t find Thai basil, I don’t recommend using Italian basil. It’s OK to omit.
  • Vegetables: These are the vegetables that I like, but you can use whatever you’d like!
Slow Cooker Red Curry! Lots Of Vegetables &Amp; Chickpeas Cooked In A Coconut-Red Curry Sauce. Throw Everything In The Slow Cooker And It'S Ready For Dinner When You Get Home From Work! #Vegan &Amp; #Glutenfree | Www.delishknowledge.com

How to Make this Slow Cooker Thai Red Curry

Make the Sauce

Whisking together the red curry paste, coconut milk, and peanut butter helps to remove any clumps by just dumping all of the ingredients in without whisking first.

Add the Ingredients

Add in the rest of the ingredients, except for the rice and the basil. Cook in the slow cooker for 4-6 hours, until vegetables are softened and cooked through.

Cook the rice

To make this a one-pot meal, add the rice about an hour before serving. This recipe was tested using white rice, so if you use brown then you’ll need to extend the cooking time. Or, you can cook the rice separately and then serve the vegetables over. Stir in the basil and serve!

Slow Cooker Red Curry! Lots Of Vegetables &Amp; Chickpeas Cooked In A Coconut-Red Curry Sauce. Throw Everything In The Slow Cooker And It'S Ready For Dinner When You Get Home From Work! #Vegan &Amp; #Glutenfree | Www.delishknowledge.com

More Slow Cooker Meals

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Slow Cooker Red Curry! Lots Of Vegetables &Amp; Chickpeas Cooked In A Coconut-Red Curry Sauce. Throw Everything In The Slow Cooker And It'S Ready For Dinner When You Get Home From Work! #Vegan &Amp; #Glutenfree

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Slow Cooker Red Curry! Lots Of Vegetables &Amp; Chickpeas Cooked In A Coconut-Red Curry Sauce. Throw Everything In The Slow Cooker And It'S Ready For Dinner When You Get Home From Work! #Vegan &Amp; #Glutenfree

Slow Cooker Vegan Red Curry

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 46 servings 1x
  • Category: dinner, curry, slow cooker, healthy
  • Method: Slow Cooker, Crock Pot
  • Cuisine: Thai Inspired
  • Diet: Vegan

Description

Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker, and it’s ready for dinner when you get home from work! 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 46 servings 1x
  • Category: dinner, curry, slow cooker, healthy
  • Method: Slow Cooker, Crock Pot
  • Cuisine: Thai Inspired
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 46 servings 1x
  • Category: dinner, curry, slow cooker, healthy
  • Method: Slow Cooker, Crock Pot
  • Cuisine: Thai Inspired
  • Diet: Vegan
Scale

Ingredients

  • 2 Tablespoons red curry paste
  • 1 cup full-fat coconut milk
  • 2 teaspoons creamy peanut butter
  • 2 cups vegetable broth
  • 1 Tablespoon maple syrup
  • 4 scallions, chopped
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 2 cups chickpeas
  • 1 cup sliced carrots
  • 1 tablespoon freshly minced ginger
  • 1 tablespoon soy sauce
  • 1 Thai chili, thinly sliced (or more if you want more heat)
  • 1 Tablespoon fresh lime juice
  • 3/4 cup rice
  • 1/3 cup Thai basil

Instructions

  1. Whisk together the red curry paste with coconut milk and peanut butter until smooth. Place into the base of a slow cooker and add the rest of the ingredients, except for the rice and basil.
  2. Cook on low for 6 hours.
  3. Stir in 3/4 cup rice. Increase heat to high and cook for 30-45 minutes, depending on rice type.
  4. Stir in Thai basil and serve immediately.
  5. As an alternative, decrease vegetable broth to 1 cup, do not add rice to the slow cooker, and serve as is or over your favorite grain.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

This recipe was first posted in 2014 and updated in 2024.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Charlotte Crowley
      November 6, 2015 AT 8:49 am

      I made this for dinner last night and it would have been really nice BUT it was way too spicy! My boyfriend couldn’t eat it! I don’t think this is your fault – I think I used too much curry paste and I used one from the Asian supermarket which I think is quite potent and threw in a red chilli!

      Just a warning for anyone else making this if you don’t like spicy food – use a little less curry paste and don’t use the extra chilli! I couldn’t really taste the peanut butter, lime and maple syrup – which were the flavours I was most hoping to come through! – cause it just tasted of red thai curry!

      I’ll definitely be making this again, but with a little less curry paste next time!

      Charlotte

      1. Alex @ DelishKnowledge
        November 18, 2015 AT 5:47 am

        Oh no! I hate when I make dishes too spicy! The brand of curry paste varies widely. I tend to use Thai Kitchen paste often since it’s the one I can find it my local grocery store and I think it’s mild. I’ve had a few from Asian markets that were much more potent, I only needed a tsp. in the entire recipe! So, yeah- sorry, paste varies! I hope you make it again!

      2. DK
        November 9, 2015 AT 8:00 am

        Oh no! I hate when I make dishes too spicy! The brand of curry paste varies widely. I tend to use Thai Kitchen paste often since it’s the one I can find it my local grocery store and I think it’s mild. I’ve had a few from Asian markets that were much more potent, I only needed a tsp. in the entire recipe! So, yeah- sorry, paste varies! I hope you make it again!

    2. Crystal K Withrow
      June 4, 2015 AT 8:58 pm

      #Gluten-Free….please be advised that regular soy sauce is NOT gluten-free!!!! Please do your homework if you are going to label items Gluten-free. Most people that need to avoid gluten will know this, the problem is when someone looks up gluten-free recipes and then “poisons” a person with Celiacs. And yes, “poison” is a correct term because ingesting gluten is like having the worst case of food poisoning of your life that can linger for weeks.

      1. DK
        June 4, 2015 AT 10:05 pm

        Hi Crystal, thanks for the comment! You’re right- that should be Tamari for Gluten Free, not regular Soy Sauce. I assume that GF folks will know to use Tamari instead of Soy Sauce but you are right about when people make this dish for others. Thanks for the reminder!

    3. Culinare
      November 3, 2014 AT 10:51 am

      What beautiful colors, excellent taste It is what I love. Thanks

    4. Serena
      October 27, 2014 AT 1:04 pm

      So true: the slow cooker rocks! My kids love curry but i never think to make…thx for the inspiration. Awesome to see you at FNCE!

    5. Sharon Bryant-Perry
      October 24, 2014 AT 9:32 pm

      I hope this is not a silly question. I’d like to make this tomorrow. Can I soak my chic peas tonight and use them in this recipe or are you using canned chic peas? It looks fabulous!!!

      1. DK
        October 25, 2014 AT 12:57 pm

        Either should work! I used canned but soaked and precooked would be fine!

    6. Meal Makeover Mom Janice
      October 22, 2014 AT 7:01 pm

      I’m going to a vegan potluck this weekend and this would be a fun dish to bring! Love the vibrant colors. 🙂 Fun meeting you at FNCE, and look forward to the next adventure.

    7. Nina @ whats for eats
      October 22, 2014 AT 3:48 pm

      Wow! I can’t believe this is a slow cooker recipe! All of the ingredients look super fresh and bright. Makes me want to tuck right in. 🙂

    8. Elizabeth @ Enjoy Every Bite
      October 22, 2014 AT 11:26 am

      Yum! We love Thai food at our house but like you said, I’m too afraid to cook a “real” Thai dish! This looks amazing and sounds easy enough. Love all the healthy ingredients as always. Pinning this for later!

    9. Min
      October 22, 2014 AT 4:54 am

      Ever since my first Thai cooking class, I’ve been obsessed with cooking with Thai ingredients, which I, too, used to intimidate me beyond words! Who knew curries were so easy to make! You took it to a whole new level by busting out the slow cookers ;). This seriously screams out comfort!!

      1. Alex Caspero MA,RD (@delishknowledge)
        October 22, 2014 AT 11:19 am

        It’s sooo easy! Dump, turn on and dinner is ready! 🙂 Thanks for the comment!

    10. jill conyers
      October 22, 2014 AT 12:45 am

      I’ve been slow cooker obsessed lately. The convenience is wonderful. Love red curry.

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