Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

Finish the curry with rich and creamy coconut milk and serve it with rice or parathas. The whole pot comes together in less than an hour, making it a great option for a cozy weeknight dinner at home.

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

Stir in the curry paste and fry for 1 minute. Pour in the hot stock, coconut milk and Thai fish sauce ... Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes.

Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water.