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Category: Dinner , Healthy , Vegetarian

26 4 2019

This curry requires barely any preparation, and using a slow cooker means the flavours develop nicely – win win! You can also add chopped tofu or sliced chicken to bulk up the curry a little more. 

Ready in: 7 hours 


  • 2 tablespoons Pams Rice Bran Oil 
  • 2-3 tablespoons Thai yellow curry paste 
  • ½ cup Pams Diced Onion 
  • 2 cloves garlic, finely chopped 
  • 1 cup Pams Vegetable Stock 
  • 400g can Pams Coconut Milk 
  • 2 teaspoons fish sauce 
  • 2 tablespoons Pams Brown Sugar
  • 2 kaffir lime leaves shredded or 2 teaspoons finely grated lime zest 
  • 400g bag Pams Vegetable Medley 
  • ¼ cup Pams Cashew Nuts, toasted 
  • Small handful coriander leaves 
  • Small handful basil leaves 


  1. Heat the oil in a medium sized saucepan and gently cook the curry paste, onion and garlic for 10 minutes until the onion has started to soften and the curry paste is fragrant. 
  2. Transfer to a slow cooker and add the stock, coconut milk, fish sauce, brown sugar and kaffir lime leaves. Mix well and then add the vegetable medley. 
  3. Cover and cook on low for 7 hours. 
  4. Serve garnished with cashew nuts, coriander and basil leaves. 

Makes 2-3 Servings.