Best 2 Slow Cooker Thai Green Chicken Curry Recipes

Welcome to the world of flavors and aromas! In this guide, we'll embark on a culinary adventure to discover the best recipe for "slow cooker Thai green chicken curry." Get ready to tantalize your taste buds with a harmonious blend of creamy coconut milk, spicy green chilies, fragrant lemongrass, and succulent chicken. As you delve into this article, you'll learn the secrets to creating an authentic and delectable Thai green curry right in the comfort of your own kitchen using a slow cooker. So, let's gather our ingredients, prepare our slow cookers, and embark on a journey to savor the vibrant flavors of Thailand.

Here are our top 2 tried and tested recipes!

SLOW COOKER THAI GREEN CHICKEN CURRY

Slow Cooker Thai Green Chicken Curry image

Thai green chicken curry made in the slow cooker. Super easy and versatile!

Provided by nonsensal

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 4h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 (14 ounce) can coconut milk
½ cup chicken broth
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons Thai green curry paste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, finely chopped
2 pounds skinless, boneless chicken breasts
1 onion, chopped
2 tablespoons cornstarch
2 tablespoons water
½ cup mixed vegetables, or to taste
1 green bell pepper, chopped

Steps:

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. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g

THAI GREEN CHICKEN CURRY IN A SLOW COOKER

THAI GREEN CHICKEN CURRY IN A SLOW COOKER image

Categories Soup/Stew Chicken

Yield 4

Number Of Ingredients 14

Ingredients

1 kg chicken thigh fillets, cut into chunky pieces
6 medium potatoes, peeled and quartered
1 large carrot, scrubbed and sliced
1 red capsicum, sliced
1 large zucchini, sliced
1 cup button mushrooms
2-3 chillies, seeded and thinly sliced
1/3 cup Thai green curry paste,
2 x 400 ml cans light coconut milk
1½ cups snow peas, topped and tailed
1 cup frozen baby peas
1/3 cup raw cashews
To serve Brown rice
Coriander Sprigs

Steps:

Tip the chicken chunks into the slow cooker along with the potatoes, carrot, capsicum, zucchini, mushrooms and chilli. Mix the curry paste with the coconut milk and pour this into the pot. Stir all the ingredients together mixing together well. Put the slow cooker on for 4 hours and 10 minutes. Our slow cooker only has one setting while some others can be set to low, medium and high. I would imagine that you would want to set your cooker to medium. Forty-five minutes before the end of cooking time, add the snow peas, baby peas and cashews. Serve with rice and topped with some sprigs of coriander if you like.

Tips:

To save even more time, consider prepping the vegetables and chicken the night before cooking. Store them separately in airtight containers in the refrigerator.
If you don't have a slow cooker, you can also make this recipe on the stovetop. Just bring the ingredients to a boil in a large pot, then reduce heat and simmer for 1 hour, or until the chicken is cooked through.
Serve over rice or noodles. If you're looking for a low-carb option, cauliflower rice is a great choice. You can also use quinoa or another whole grain.
Top with your favorite garnishes, such as cilantro, lime wedges, and crushed peanuts.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the curry for up to 3 months.

Conclusion:

Slow cooker Thai green chicken curry is an easy and delicious meal that's perfect for a busy weeknight dinner. The creamy, flavorful curry sauce is packed with vegetables and tender chicken, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try.