Slow Cooker Thai Green Chicken Curry

Why You’ll Love This Recipe

This curry is a set-it-and-forget-it meal that delivers rich, complex flavor with minimal prep. The slow cooker does all the work, infusing the chicken and vegetables with aromatic spices. It’s versatile, easy to customize with whatever veggies you have on hand, and pairs beautifully with rice or noodles. Perfect for weeknight dinners or meal prep, it’s hearty, warming, and absolutely delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs (or breasts)

• Thai green curry paste

• Coconut milk

• Chicken stock

• Onion, sliced

• Bell peppers, sliced

• Carrots, sliced

• Zucchini or green beans

• Fish sauce (optional, for depth of flavor)

• Brown sugar

• Fresh lime juice

• Fresh cilantro or Thai basil, for garnish

• Cooked jasmine rice or noodles, for serving

Directions

1. Place chicken, onion, bell peppers, and carrots into the slow cooker.

2. In a bowl, whisk together curry paste, coconut milk, chicken stock, fish sauce, and brown sugar. Pour over the chicken and vegetables.

3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

4. About 30 minutes before serving, add zucchini or green beans and stir through.

5. Just before serving, stir in lime juice and garnish with cilantro or Thai basil.

6. Serve hot over jasmine rice or noodles.

Servings and timing

Serves 4–6 people.
Prep time: 15 minutes
Cook time: 6 hours (low) or 3 hours (high)
Total time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)

Variations

• Use shrimp instead of chicken (add during the last 20 minutes of cooking).

• Make it vegetarian by swapping chicken for tofu and using vegetable broth.

• Add potatoes or sweet potatoes for a heartier curry.

• Adjust spice levels by adding more or less curry paste.

• Stir in spinach or kale just before serving for extra greens.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This curry also freezes well—store in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator before reheating.

FAQs

Can I use red curry paste instead of green?

Yes, red curry paste works just as well for a slightly different flavor profile.

Can I use light coconut milk?

Yes, but full-fat coconut milk gives a creamier, richer texture.

Do I need to brown the chicken first?

No, but searing the chicken before slow cooking adds extra flavor.

What’s the best cut of chicken for this recipe?

Thighs stay juicier and more flavorful, but breasts work fine if cooked carefully.

Can I make this curry spicier?

Yes, add fresh chili peppers or extra curry paste to increase the heat.

Do I need to stir the curry while it cooks?

No, the slow cooker does the work—just stir once before serving.

Can I cook this on the stovetop instead?

Yes, simmer everything in a pot for 30–40 minutes, adding vegetables near the end.

Can I add coconut cream instead of coconut milk?

Yes, coconut cream makes the curry even richer and creamier.

What should I serve with Thai green curry?

Jasmine rice, basmati rice, or rice noodles are the best pairings.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough to hold the ingredients.

Conclusion

Slow Cooker Thai Green Chicken Curry is a flavorful, aromatic dish that’s as easy as it is delicious. With tender chicken, fresh vegetables, and a creamy coconut sauce, it’s the perfect comfort food for busy days. Whether served over rice or noodles, this curry is guaranteed to warm you up and satisfy your cravings with minimal effort.

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