This tasty slow-cooked Thai chicken curry features chicken, coconut milk, green chilies, lemongrass, and coriander. This savory curry is a hearty meal that takes about 4 hours and 15 minutes to make and serves up to 4 people.

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Slow Cooker Green Thai Chicken Curry Ingredients

• 4 chicken breasts, sliced into strips
• 1 x 400ml can of coconut milk
• Sea salt and freshly ground black pepper

For the Curry Paste:

• 3 green chilies
• 2 lemongrass stalks, bashed and roughly chopped
• 6 lime leaves
• 6 spring onions, chopped
• 2 garlic cloves
• 1 thumb-sized piece of fresh ginger, peeled and chopped
• Zest and juice of 1 lemon
• 1 small bunch of fresh coriander
• A handful of fresh Thai basil leaves
• 1 tsp of sesame oil
• ½ tsp of chili powder
• ½ tsp of garlic granules
• ½ tsp of ground turmeric
• ½ tsp of ground cumin

To Serve:

• A handful of crushed pistachios
• A handful of fresh coriander leaves
• Basmati rice
• Red chili, sliced

How To Make Slow Cooker Green Thai Chicken Curry

1. Make the Curry Paste: Blend the green chilies, lemongrass, lime leaves, spring onions, garlic, ginger, lemon zest and juice, coriander, Thai basil, sesame oil, chili powder, garlic granules, turmeric, and cumin together until smooth. If it’s too thick, add a splash of water to loosen it up. Marinating the chicken in this paste for a few hours in the fridge can enhance the flavor, but it’s totally optional.
2. Prepare the Slow Cooker: Add the sliced chicken, coconut milk, and the freshly made curry paste into your slow cooker. Season generously with salt and pepper. Cook on high for about 3 hours or low for 5 to 6 hours. Stir a few times during cooking to make sure everything blends well.
3. Season as It Cooks: As the curry cooks, taste it occasionally and adjust the seasoning if needed. You want that perfect balance of flavors to come through. If it feels like it needs more salt, add a little more to taste.
4. Serve It Up: When the chicken is tender and the curry has thickened nicely, serve it immediately. Spoon it over basmati rice, ensuring you get plenty of that rich, flavorful sauce.
5. Garnish and Enjoy: Top your curry with a sprinkle of crushed pistachios, fresh coriander leaves, and a few slices of red chili for an extra kick. Enjoy your delicious, fragrant Thai green curry!

Recipe Tips

• Add a splash of fish sauce: For extra depth, add a teaspoon of fish sauce while cooking. This adds a savory umami kick that complements the coconut milk and curry paste perfectly.
• Use frozen chicken breasts: If you’re in a hurry, you can use frozen chicken breasts directly in the slow cooker. Just increase the cooking time by about 30 minutes to ensure they cook through.
• Use kaffir lime leaves for an authentic taste: Fresh kaffir lime leaves can replace regular lime leaves for a more traditional Thai flavor. You can find these at most Asian grocery stores.
• Adjust the spice level: If you prefer a milder curry, reduce the number of green chilies by half. For more heat, leave the seeds in the chilies or add a pinch of chili flakes.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Duck Massaman Curry
• Slow Cooker Chicken Dhansak
• Slow Cooker Katsu Curry