Thermomix Slow Cooked Thai Green Vegetable Curry

by Tenina Holder
posted 30 Sep, 2019 (last updated 08 Jul, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    4hrs 15mins
  • Calories icon

Slow Cooked Thai Green Vegetable Curry is a fantastic Autumnal meal that will work as dinner or next-day lunch. It's the perfect go-to in colder months when you want something to keep you full and warm. It feels a little like cheating to have such a nutrient-dense comfort food, but served with quinoa, this curry is a bona fide healthy option. It is a Thermamix slow cook recipe, so make sure you have some time in advance before jumping in.



  • Yellow onion icon
    Yellow onion
    1 (4.94oz/140g)
    peeled, halved
  • Butternut squash icon
    Butternut squash
    about ½ unit (10.58oz/300g)
    peeled, cubed
  • Potato icon
    2 (12.20oz/346g)
  • Small sweet potato icon
    Small sweet potato
    1 (4.69oz/133g)
  • Carrot icon
    2 (3.53oz/100g)
  • Lime icon
    3 (10.58oz/300g)
    juice of
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    0.35oz/10g (about 1¾ tbsp)
  • Green chili icon
    Green chili
    1 (0.71oz/20g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Thai green curry paste icon
    Thai green curry paste
    3.53oz/100g (about ½ cup)
  • Coconut cream icon
    Coconut cream
    14.11oz/400g (about 1¼ cups)
  • Vegetable stock powder icon
    Vegetable stock powder
    1 tbsp (0.26oz/7g)
  • Water icon
    6.76fl oz/200g (¾ cup)
  • Sea salt icon
    Sea salt
    2 pinches
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (0.85oz/24g)
  • Shredded coconut icon
    Shredded coconut
    1.06oz/30g (about 2 tbsp)
  • Eggplant icon
    8 (84.66oz/2400g)
  • Green beans icon
    Green beans
    10.58oz/300g (about 2½ cups)


  1. Add yellow onion, garlic clove, ginger, green chili, extra virgin olive oil and Thai green curry paste to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 5 sec, speed 5
  4. Scrape down sides of TM5 bowl
  5. Cook - approx 5 min, varoma, speed 1
  6. Tip content of TM5 bowl slow cooker bowl
  7. Add coconut cream, vegetable stock powder, water and sea salt to the TM5 bowl
  8. Mix - approx 6 sec, speed 6
  9. Transfer content of TM5 bowl to slow cooker bowl
  10. Add butternut squash, potato, small sweet potato, carrot, lemongrass stalk, shredded coconut and eggplant to the slow cooker bowl
  11. Stir until coated
  12. Cook in slow cooker - 4 hr, high heat
  13. Add green beans and lime to the slow cooker bowl
  14. Stir thoroughly
  15. Let rest in slow cooker until softened - 30 min
  16. Arrange
  17. Serve

Make this in the Drop Recipes app

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Thermomix and Top Rated recipes from the Drop Recipes app.


Vibrant magenta rounds of beetroot beside bright orange carrots nestled in ricotta surrounded by pastry

Thermomix Beetroot and Carrot Tart With Ricotta

Baking dish full of tomato sauce holds three flour tortilla enchilads topped with melted cheese

Thermomix Vegetarian Enchiladas with Black Beans

Small ramekins of baked pasta with pumpkin spinach and ricotta are served individually

Thermomix Pumpkin, Ricotta and Spinach Pasta Bake

Golden chickpea curry is served on fluffy white rice, topped with cashews and fresh red chilli

Thermomix Chickpea and Cashew Nut Curry

Stacks of toasted quesadillas filled with cheese, peppers and sprinkled with parsley

Thermomix Queso Fresco Quesadillas