• 1 small onion
  • 1 medium carrot
  • 1 red pepper
  • 230 g broccoli
  • 130 g peas
  • 3 tbsp Thai red or yellow curry paste
  • 200 ml coconut milk
  • 100 ml water
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce


  1. Finely chop the onion, peel and dice the carrots, cut the pepper into strips and place in the rice cooker pot along with the peas, curry paste, water and sugar.
  2. Close the lid, select the SLOW COOK program and cook for 45 minutes.
  3. 10 minutes before the end of the cooking time, add the broccoli florets, coconut milk, and fish sauce to the pot. Close the lid again and let the program finish.
  4. Stir thoroughly before serving.

TIP: As a side, serve with sticky rice or white bread.