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    Slow Cooker Thai Green Chicken Curry

    Slow Cooker Thai Green Chicken Curry in a white dish with a serving spoon

    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.

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    Slow Cooker Thai Green Chicken Curry in a white dish with a serving spoon

    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:

    Curry paste

    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.

    Liquid

    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)

    Meat

    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.

    Vegetables

    • 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!

    Helpful Tools

    • Slow Cooker – If you’re bewildered by which one to buy see 5 tips for Buying a Slow Cooker.

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    Slow Cooker Thai Green Chicken Curry in a white dish with a serving spoon
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    Slow Cooker Thai Green Chicken Curry

    One-Step Slow Cooker Thai Green Chicken Curry recipe is quick and easy to prepare.
    Prep Time10 mins
    Cook Time4 hrs
    Total Time4 hrs 10 mins
    Course: Dinner
    Cuisine: Thai
    Keyword: crock pot, slow cooker, Thai chicken curry
    Servings: 4 servings
    Author: [email protected] Cooks

    Ingredients

    • 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
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    Equipment

    Morphy Richards Slow Cooker
    3.5l slow cooker or crockpot
    Pack of Slow Cooker Liners
    Slow cooker liner

    Instructions

    • 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.

    Notes

    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

    Reader Interactions

    Comments

    1. Katherine says

      January 31, 2021 at 3:05 pm

      Could I make this using already cooked chicken?

      Reply
      • Susie Collings says

        February 02, 2021 at 2:55 pm

        Hi Katherine. You could use cooked chicken. I would keep the pieces a bit bigger.

        Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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