Slow Cooker Thai Green Curry with Eggplant
Experience a tropical flavor explosion with this easy Slow Cooker Thai Green Curry with Eggplant. This dish combines creamy coconut milk, aromatic spices, and tender vegetables for a satisfying meal that’s perfect for any occasion. Simply toss the ingredients into your slow cooker and let it work its magic, filling your kitchen with enticing aromas while you relax. Ideal for family dinners or impressing guests, this curry is both effortless and delicious.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 large eggplant, diced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai green curry paste
- 1 cup low-sodium vegetable broth
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Dice the eggplant and red bell pepper; mince the garlic.
- In the slow cooker, combine eggplant, bell pepper, garlic, and green curry paste; mix until coated.
- Pour in the coconut milk and vegetable broth; stir to combine.
- Season with salt and pepper. For extra heat, add more curry paste if desired.
- Cover and cook on low for 6 hours or high for 4 hours until vegetables are tender.
- Stir in fresh basil just before serving. Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: To enhance flavor, consider searing the eggplant before adding it to the slow cooker. Substitute eggplant with zucchini or add protein like tofu or chicken for variety. Leftovers can be stored in an airtight container in the fridge for up to five days.