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So Yummy Slow Cooker Thai Green Curry Chicken

Best Food Ever: Slow Cooker Thai Green Curry Chicken surely is our favorite food. This is my secret recipe to make Slow Cooker Thai Green Curry Chicken for my family. Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Add chicken, making sure all sides are coated in sauce. Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.

Slow Cooker Thai Green Curry Chicken

Yummy Food Slow Cooker Thai Green Curry Chicken

Plus it is made in the crockpot so you can set it and forget it. For Thai food lovers, make it with these Thai Chicken Skewers and Thai Basil Beef for a full Thai. This Slow Cooker Thai Green Curry can be prepared really quickly and doesn't involve standing over a pan stirring to create that lovely silky sauce. You can simply cook Slow Cooker Thai Green Curry Chicken by following 6 ingredients and 6 steps. Here is cooking guidance how you can easily do it.


1 It’s 2 lbs of boneless, skinless chicken breasts or thighs, diced.
2 You need 8 oz of frozen spinach, thawed.
3 You need 8 oz of frozen carrots, thawed.
4 Take 1 can (13.5 oz) of full fat coconut milk.
5 Approximately 4-6 tbsp of green/red curry paste.
6 About 1 tbsp of lime juice.

It's definitely a recurring favourite for our Friday night fakeaway! The authentic name for this dish is 'kaeng khiao wan' which literally means sweet green curry. Slow Cooker Thai Green Curry Chicken. Impress your guests with this curry recipe.

Cooking Guidances

Step 1 Layer chicken on the bottom of the slow cooker..
Step 2 Place the spinach and carrots on top of the chicken..
Step 3 In a small bowl, whisk together coconut milk, green/red curry paste, and lime juice..
Step 4 Pour the mixture on top of the chicken, spinach, and carrots..
Step 5 Cook on low for 6 hours..
Step 6 Enjoy!.

The fresh and fragrant green curry paste made from scratch perfectly pairs with the creaminess of the coconut milk. Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat. Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce. Slow Cooker Chicken Curry is a flavourful Thai chicken dinner recipe, made easily in a crockpot!

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