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Slow Cooker Thai Green Chicken Curry

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Slow Cooker Thai Green Chicken Curry is a rich, creamy, and aromatic dish made with tender chicken, vegetables, coconut milk, and green curry paste. It’s a hands-off, flavorful meal perfect for busy days and weeknight dinners.

Ingredients

  • 1.5–2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
  • 2–3 tbsp Thai green curry paste (adjust to taste)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken stock
  • 1 onion, thinly sliced
  • 2 bell peppers, sliced
  • 2 carrots, sliced
  • 1 zucchini or 1 cup green beans
  • 1 tbsp fish sauce (optional)
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • Fresh cilantro or Thai basil, for garnish
  • Cooked jasmine rice or noodles, for serving

Instructions

  1. Place chicken, onion, bell peppers, and carrots into the slow cooker.
  2. In a bowl, whisk together green curry paste, coconut milk, chicken stock, fish sauce (if using), and brown sugar.
  3. Pour the curry mixture over the chicken and vegetables.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
  5. About 30 minutes before serving, add zucchini or green beans and stir to combine.
  6. Just before serving, stir in lime juice for brightness.
  7. Serve hot over jasmine rice or noodles and garnish with fresh cilantro or Thai basil.

Notes

Use shrimp instead of chicken—add in the last 20 minutes to avoid overcooking.For a vegetarian version, use tofu and vegetable broth instead of chicken and stock.Add sweet potatoes or baby potatoes for a heartier meal.Adjust spice level by increasing or reducing the curry paste.Stir in spinach or kale at the end for extra greens.

Nutrition

Find it online: https://cookibly.com/slow-cooker-thai-green-chicken-curry/