Slow Cooked Thai Green Vegetable Curry

Name: Thermomix recipe: Slow Cooked Thai Green Vegetable Curry
Prep time: 15 min
Cook time: 4 h
Ingredients: 1 brown onion peeled and halved; 3 garlic cloves; 10 Grams fresh ginger; 1 Green Chilli(es); 20 Grams Extra Virgin Olive Oil (EVOO); 100 Grams Thai Green Curry Paste; 400g Tins coconut cream; 1 Tablespoon Vegetable stock paste; 200 Grams Water; 2 Pinches pink salt flakes; 1/2 Butternut Pumpkin peeled and cut into large cubes; 2 large potatoes, cubed; 1 small Sweet Potato, cubed; 2 large carrots, cubed; 1-2 lemongrass, white part only, kept whole; 30 Grams shredded coconut; 8 Baby eggplants, whole, end chopped off; 300 Grams Green Beans, top and tailed; 3 limes, juice

Make on Fresco

Serves 6-8 Prep Time 15 minutes Cook Time 4 hours Rated:

I know we are still in the middle of summer if the thermometer is anything to go by, but cooler days are ahead and it is good to have a few family recipes ready to go that will do double duty as dinner and left overs lunch the next day.

This recipe is one such meal.

I hope you have a slow cooker. If you don't, it is time, home cooks of Australia (and elsewhere)! This is delish. Served with or without rice or as in this case, quinoa! Enjoy! This recipe also appears in the ebook Go Slower, Thermomix to Slow cooker, still available in store and FREE to Insiders.

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!

Need

1 brown onion peeled and halved
3 garlic cloves
10 Grams fresh ginger
1 Green Chilli(es)
20 Grams Extra Virgin Olive Oil (EVOO) BUY
100 Grams Thai Green Curry Paste Recipe
400g Tins coconut cream Recipe
1 Tablespoon Vegetable stock paste
200 Grams Water
2 Pinches pink salt flakes BUY
1/2 Butternut Pumpkin peeled and cut into large cubes
2 large potatoes, cubed
1 small Sweet Potato, cubed
2 large carrots, cubed
1-2 lemongrass, white part only, kept whole
30 Grams shredded coconut BUY
8 Baby eggplants, whole, end chopped off
300 Grams Green Beans, top and tailed
3 limes, juice

Do

1: Place onion, garlic, ginger, chilli, EVOO and Thai green curry paste into the Thermomix bowl and chop 5 seconds/speed 5 Scrape bowl and cook 5 minutes/Varoma/speed 1 Tip mixture out into the Slow Cooker.
2: Place coconut cream, stock, water and salt into the Thermomix bowl and mix 6 seconds/speed 6 then add to the Slow Cooker to get out all the yummy Thai green paste goodness.
3: Add remaining ingredients, except green beans and lime juice to the Slow Cooker, stirring to coat all the vegetables in the sauce.
4: Set on high for 4 hours.
5: Once cooked, Add the beans and lime juice and stir through. Let sit for 30 minutes to soften the beans slightly.
6: Remove and discard lemongrass.
7: Serve with steamed quinoa or rice.