Directions
1Pop into a slow cooker on low for at least 6 hours.
2Once cooked blend until smooth and serve with crusty bread.
Notes
1I have also added more vegetables to this recipe such as cauliflower, leek and sweet potato its very versatile just add an extra cup of stock or coconut cream to compensate.
Submitted by Jarrah King
4 Reviews
Paulene @ Slow Cooker Central
December 27, 2016
Melita if you are watching your salt intake the stock and fish sauce would contain a fair amount. You could use salt reduced versions instead perhaps?
I wouldn’t think 2 tsp of paste would be overly spicy no but I’ve not cooked it myself to be certain 🙂
MELITA James Ordway
December 27, 2016
Is this spicy please? is it good for people who suffer from high blood pressure?
Renee Taylor
June 9, 2016
So good! My kids who won’t eat pumpkin ask when I’m cooking it again!
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jarrah king
May 2, 2017
Sorry Melita I never got notified of your question if you see this it isn’t spicy at all my young children eat this with no problem it just gives it a lovely depth of flavour and just a little hint of chilli. As Paulene mentioned you can use salt reduced stock and fish sauce or if you want to you can leave the fish sauce completely out.