Thai Vegetable Stew, Crock Pot

This is very similar to another Thai Soup that I have posted, so I called this one a ‘stew’ instead.  Eric and Hannah both prefer this version to the other version which uses a box of Thai-Ginger vegetarian stock.


  • 2 Tbsp. red curry paste (we like Thai Kitchen brand)
  • 2 12-oz cans of coconut milk
  • 2 cups vegetable broth (2 cups water + 1 Knorr vegetarian bullion cube)
  • 2 Tbsp. fish sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. (heaping tablespoons) peanut butter
  • 1 Tbsp. fresh ginger, minced
  • 1-2 onions, chopped into bite-sized pieces
  • 2-3 peppers, chopped into bite-sized pieces (or a bag of Bird’s Eye Recipe Ready frozen tri-colored pepper blend)
  • 1 cup carrots, chopped into bite-sized pieces
  • 12-15 oz small potatoes, quartered (about half a 24-oz bag of Potato Inspirations)
  • 1 cup frozen peas
  • 1 Tbsp. lime juice
  • cilantro for garnish
  • cooked white rice


  1. Mix curry paste, coconut milk, fish sauce, brown sugar, peanut butter, and ginger together in large bowl – whisk until well-mixed.  Add vegetable broth and whisk until incorporated.  Pour into 6-quart crock pot.
  2. Add onions, peppers, carrots, and potatoes.  Cook on low for 4 hours.
  3. Add in the peas and cook an additional 30 minutes.
  4. Stir in lime juice and serve with cilantro and rice.



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