What vegetables are best for a Slow Cooker Thai Red Curry? Thai red curries tend to lean towards the more savoury side, whereas green curries will be sweeter. Thai red curries use red chillis, and Thai green curries use…green! A Thai green curry usually has more of a kick than a Thai red curry as green chillis are hotter. You may not be surprised to learn that the key difference is the chillis used to make the curry paste. What’s the difference between Thai Red and Green Curry? The best place to buy it is online – Amazon UK stock 400g and 1kg pots.Ĭrockpots are great for making curries. Sadly you can’t buy Mae Ploy paste in many places – our local supermarkets didn’t have any stock, and the pastes they did have were pretty dreadful. It’s also the same brand of paste we use for our slow cooker thai green curry recipe. It has the right balance of flavour, spice and heat, and is bloomin’ marvellous. We’ve tried loads of them, and the best Thai red curry paste is Mae Ploy, imported from Thailand. If you don’t want to make the paste yourself (let’s be honest, if you’re pressed for time – who does?), then the paste you use will make or break your curry. We usually have an Indian or a Thai (creatures of habit!) – now this recipe has been added to the repertoire there’s no chance of that changing any time soon. Slow Cooker Club followers will know that the Friday night fakeaway is a thing in our house – why bother paying your local takeaway for food when you can cook something healthier and better tasting yourself? If you’re a fan of Thai food then a Slow Cooker Thai Red Curry is a must try – a good slap of chilli heat, sweetness, and buckets of flavour, all on one plate!

Slow cooker pad thai