From the Pantry: Thai Yellow Curry Paste (Slow Cooker Sweet Potato, Cauliflower, and Broccoli Curry)

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Thai yellow curry paste is a refrigerator staple in our house, one that I dip into on a regular basis. It has a milder curry flavor, not as hot as panang, green, or red curry paste, and is great with vegetarian or vegan curries. I use it to spice up coconut curries, rice, and even as a chicken rub to marinade for the grill. The Mae Ploy brand is what I usually find in our local international grocery stores, though other brands are available in well-stocked grocery stores.

I like the convenience of purchased curry paste, but you can make your own if you prefer (see recipe below), you just need a good stash of spices in the pantry.

Recipe Notes

Though not authentic, I adore the convenience of slow cookers, and it works great for this vegetable curry. I make my own vegetable stock and cook the chickpeas from scratch because I prefer the flavor, though you can use cans in a pinch. The curry works equally well with fresh or frozen vegetables. I recommend leaving out the coconut milk until the last 30 minutes. Stir in a little of the broth from the vegetables to raise the temperature of the milk, then pour it in. This helps reduce curdling. The recipe is easily halved.


Serves 8 to 12..


large skillet
6-quart slow cooker


2 tablespoons sunflower or canola oil
1 large yellow onion, chopped
8 ounces (227 g) white or baby bella mushrooms, rough chopped
2 to 3 tablespoons Thai curry paste
1 pound sweet potatoes, peeled and cut into bite-size chunks
1 pound cauliflower florets, fresh or frozen
1 pound broccoli florets, fresh or frozen
4 large carrots, peeled and sliced
4 cups cooked chickpeas (or 2 15-ounce cans, drained and rinsed)
1 quart (1 liter) vegetable stock
1 teaspoon kosher salt
2 cans light coconut milk


1. In the large skillet, warm the olive oil over medium-high heat and sauté the onions until soft, about 2 to 3 minutes. Add the mushrooms and sauté until tender, not mushy, about 5 to 6 minutes. Stir in the curry paste and cook for 1 more minutes. Transfer to the slow cooker.

2. Add all the vegetables, the vegetable stock, and the salt. Set the slow cooker for low and allow to cook for 4 to 5 hours, until the vegetables are fork tender, but not mushy. During the last 30 minutes of cooking, stir 1/2 cup of the broth from the slow cooker with the coconut milk. This will help bring up the temperature of the curry and reduce or prevent curdling. Stir I the coconut milk mixture and cover. Check the temperature after 15 to minutes, and serve when it’s hot to your taste. Leftovers will keep in the refrigerator for 3 days, and up to 1 month in the freezer.

1 fresh red chili, seeded and chopped
4 garlic cloves, chopped
3 shallots, chopped
2 stalks lemongrass, sliced
1 teaspoon ground turmeric
1 teaspoon shrimp paste
1 teaspoon salt

Process all the ingredients in a food processor. Drizzle in some water if necessary.

More Slow Cooker Recipes

Andrea Meyers - Slow Cooker Four Bean Baked Beans Andrea Meyers - Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils Andrea Meyers - Slow Cooker Cuban-Style Black Beans with Rice

Slow Cooker Cuban-Style Black Beans with Rice — Andrea Meyers

More Slow-Cooker Curry Recipes From Other Blogs

Hello Little House – Slow Cooker Sweet Potato and Lentil Curry

The Perfect Pantry – Slow Cooker Pakistani Old Clothes (Nihari) Beef Curry

Gluten-Free Goddess – Crock Pot Curry with Coconut Milk

Sweet Treats & More – Slow Cooker Coconut Curry Chicken

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the links in posts.]


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