Slow Cooker Thai Red Curry

Slow Cooker Thai Red Curry

Good morning, salt-free friends!  Hope you all enjoyed a lovely Valentine’s Day!  To make up for last weekend’s indulgence, here’s a super healthy, ooh-so-easy, slow-cooker meal that’ll make you say WOW.

I created this last week on a whim, combining the icy cold weather outside with an indoor desire to be lazy.  I used the veggies we had on hand, adding a can of light coconut milk, some Thai red curry paste, lime juice, and assorted seasonings.  As you can see from the photo above, it’s gorgeous – like eating a rainbow! – but it’s the taste that’s truly fantastic.  All-day simmering transforms the hearty salad into a softened stew of veggies, bathed in a light, spicy, citrusy coconut broth.  The heavenly aroma alone is intoxicating.

Thai red curry paste is a concoction of chili pepper, garlic, lemongrass, ginger, lime, shallot and spices pounded together into a thick paste.  It’s spectacular stuff, but unfortunately all the commercial brands I’ve found contain salt.  World Foods Thai Red Curry Paste is the lowest-sodium brand available, with a mere 140 mg per tablespoon.  Sue Tweeton of Please, DON’T Pass the Salt clued me into it several years ago; she lives in California and buys it locally, but I’ve only found it online.  Thai Kitchen Red Curry Paste, with 390 mg sodium per tablespoon, is higher in sodium, but it’s sold in supermarkets near and far.  So it’s a trade-off.  If you’re watching your sodium very strictly and can only find a higher-sodium brand, try 1 tablespoon of Thai red curry paste instead of 2.

This recipe lends itself well to adaptation.  Vary the veggies according to what’s in season or what you have on hand.  Instead of fresh tomatoes, substitute a 15-ounce can of salt-free diced tomatoes with juice. Use cauliflower instead of broccoli, regular potatoes instead of sweet, snap peas instead of green beans, etc.  Add baked tofu for added protein, or cooked meat if you’re a carnivore.  For even more flavor, swap the water for low-sodium vegetable broth, tomato or vegetable juice.  And to make it a truly filling main meal, ladle the curry over cooked rice, quinoa, or baked potatoes.  However you dish it, it’s absolutely delicious.

Yields 8 servings

SODIUM CONTENT: 245 mg per serving

Nutrition Facts: Slow Cooker Thai Red Curry


3 fresh tomatoes, chopped (or 1 15-ounce can no-salt-added diced tomatoes, with juice)
8 ounces sliced mushrooms
1 small/med head broccoli, chopped
1 medium onion, diced
1 medium sweet potato, diced
1 orange or red sweet bell pepper, diced
2 medium carrots, sliced
1 medium celery stalk, sliced
2 c. baby spinach, chopped
1 c. fresh green beans, trimmed
3 cloves garlic, minced
1 15-ounce can no-salt-added garbanzo beans
1 14-ounce can light coconut milk
2 c. water
2 T. Thai red curry paste
2 T. low-sodium soy sauce
2 T. lime juice
1 T. agave nectar
2 t. all-purpose salt-free seasoning
1 t. garam masala
1 t. ground coriander
1/2 t. ground cumin
freshly ground black pepper, to taste


Place all ingredients into a large slow cooker and stir well to combine. Cover, set to high, and cook, stirring occasionally, 5-6 hours.

Serve hot, ladled over cooked rice, quinoa, or baked potatoes.

Slow Cooker Thai Red Curry

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4 Responses to Slow Cooker Thai Red Curry

  1. Rocky Racoon says:

    That looks awesome. I’ll have to give it a try.

    Have you ever tried the Spice House’s Thai Red Curry Powder? It may not be that authentic but it’s pretty tasty, at least to my palate and SALT FREE. I have used it with success in your Cilantro Potato and Pea Curry recipe. 1 Tbsp regular curry powder and 2 Tbsp Thai Red Curry Powder substituted for the recipe amount. I also put it on fries and scrambled eggs. The Spice House has a bunch of other salt free spice blends. Shipping can be kinda spendy, but if you sign up for there emails you will get 5 or 6 free shipping offers a year.

    • Christy says:

      WOW, ND – thanks so much for the suggestion! I love the Spice house salt-free blends. Their Sunny Spain is so lemony and amazing..!! But I’ve never tried their Thai red curry powder. Definitely going on my “To Buy” list.

      Thanks so much!!

  2. Melinda says:

    I love the Spice House yet recently found Spicely Organics (online but also found at our Whole Foods). None of their spice blends have sugar or salt in them. So while I still have a few favorites I’ll be getting from the Spice House, I found three Thai-style blends with no salt. The one called Bangkok seasoning looks like it would work well with this dish, maybe with the Thai curry (instead of the garam masala and other spices). I know I’ve really been missing my Thai food, so I’m going to make this!! Yum.

    • Christy says:

      Hey Melinda!

      Thanks so much for the heads-up! I will look for the Spicily Organics blends at our WF here in Portland, Maine. They sound yummy – and salt and sugar free – Yippee!

      Take care and hope you enjoy the curry. Best wishes, Christy

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