Thai Red Curry in the Slow Cooker


Thai Red Curry

If you make this dish, I recommend using full-fat coconut milk. You can see in the photo that mine has curdled; it’s because I used low-fat coconut milk. I made mine with turkey because we had some in. I added spinach, red pepper and green beans because they were in the fridge. The recipe is pretty open to customisation, I think!


  • 1 tbsp olive oil
  • 2 turkey steaks cut into bite-sized pieces
  • 2 tbsp thai red curry paste
  • 1 can coconut milk
  • 2cm grated ginger
  • 250g green beans
  • 1/2 red pepper
  • 100g baby spinach


  1. Heat the olive oil in a frying pan and add the turkey. Fry until golden.
  2. Add the red curry paste and stir well. Transfer to slow cooker.
  3. Add the coconut milk and ginger.
  4. Cook for 7 hours on low.
  5. Add the green beans 1 hour before serving.
  6. Add the red pepper and spinach 30 minutes before serving.
  7. Serve with basmati rice.

Screen Shot 2013-04-01 at 14.54.49

By Naomi

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