Slow Cooker Thai Green Chicken Curry recipe is easy and delicious. This one-step recipe is quick to prepare and cooks while you're out.
Slow Cooker Thai Green Chicken Curry
Key ingredients in Thai Green Chicken Curry
You can make Slow Cooker curries more or less quick and easy to prepare, but as these recipes are intended for busy cooks, we'll take some shortcuts:
This is the essential timesaver in a curry. Choose carefully, because there's a lot of variation in quality. I like Thai Taste curry pastes for Thai curries and Free & Easy varieties for a general curry. These are mostly gluten-free and don't have unnecessary ingredients added.
Don't confuse curry paste with curry sauce, which will have lots of other ingredients such as vegetables and more liquid. For this recipe, you need curry paste.
You'll need a can of chopped tomatoes or coconut milk to provide some liquid. Which you use depends on the type of curry you're making. For a Thai curry you want coconut milk (either in a can, or add some water to creamed coconut - such as Nutural World Coconut Cream)
Chicken in this Chicken Curry (obviously), but you could use whatever you like. The main point is to cut it up into bite-size (or slightly larger pieces). With chicken, it's quickest to do this with scissors. Using boneless joints speeds the process.
- Onions - Slice thinly, or use defrosted frozen ones. (Freeze your own in batches to cut meal prep time)
- Peppers - Add colour. Slice in strips, not too thinly
- Other vegetables - Cubes of butternut squash or sweet potato are good. Green beans are nice too. Mushrooms or aubergines are lovely in curry but need frying first or they are a bit non-descript.
Extras (added at the end)
- Cream or crème fraîche gives the curry a creamier texture
- Fresh, chopped coriander adds colour and flavour
- A tablespoon (15ml) of lemon or lime juice adds a piquant flavour
How long does a Slow Cooker curry need?
This curry is cooked for 4 hours on HIGH, so that you can start it off before you go out for the morning or afternoon and have dinner ready when you get home. You could cook it for 6-8 hours on LOW.
Using these principles you can create an endless stream of curries in your slow cooker by varying the curry paste and the meat and veg. One recipe, countless dinners!
- Slow Cooker – If you’re bewildered by which one to buy see 5 tips for Buying a Slow Cooker.
If you like this...
...Why don’t you try:
Slow Cooker Thai Green Chicken Curry
- 1 large onion
- 1 large pepper, any colour
- 600-700 g boneless chicken joints breasts and/or thighs
- 400 ml can coconut milk
- 100 g Thai green curry paste, see note
- 50 ml crème fraîche or double cream, optional - see note
- Peel and thinly slice the onion
- Remove the seeds and pith from the pepper. Slice the flesh into strips
- Remove the skin from the chicken if necessary
- Cut the chicken into bite-size (or slightly larger) pieces
- Pour the coconut milk and curry paste into the slow cooker pot and mix
- Add the onions, pepper, and chicken and stir to mix thoroughly
- Cook on HIGH for 4 hours
- When it's ready, stir through the crème fraîche or cream
- Serve with rice and a green vegetable.
Everyday Cooks Tips:
- Curry paste: Check the jar to see how much to use for 4 servings
- Crème fraîche/cream: It isn't authentic, but useful if the curry is too spicy or you want a creamier curry
- Quantities: It isn't much more effort to double the quantities and make enough curry to freeze a meal for another day
- Serving tip: Use frozen rice to speed up serving time: Defrost while the curry cooks, then pour boiling water over until the rice is piping hot