Use a hand blender to make a curry paste from the first set of ingredients, in a large bowl.
Fry the curry paste for 2 mins in a saucepan, then add the onion and fry until soft. If needed, add a little more oil before adding the onion.
Transfer to the slow cooker then add the rest of the ingredients (coconut milk, soy sauce, lime leaves, baby corn, mange tout, sugar snap peas) and stir well.
Add the lime wedges on top.
Place the lid on the slow cooker and cook on low for 5-6 hrs until the vegetables are cooked.