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.
1 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.
400 g tin light coconut milk, 1 tsp light soy sauce, 4 leaves kaffir lime, 150 g baby corn, 150 g mange tout - I used half normal, half purple, 100 g sugar snap peas
Add the lime wedges on top.
Half a lime in wedges
Place the lid on the slow cooker and cook on low for 5-6 hrs until the vegetables are cooked.