There’s something magical about the slow simmer of a hearty dish that fills your home with mouthwatering aromas. Our Slow Cooker Thai Green Curry is no exception—it’s a soulful fusion of flavors that brings everyone to the table. Perfect for a cozy fall dinner, this dish is rich in fragrant coconut milk and brimming with tender chicken pieces and fresh vegetables. It’s a family favorite that lends itself to endless creativity and seasonal inspiration.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 4-6 hours (low) / 2-3 hours (high)
Total Time: 4.5-6.5 hours
Servings: 4-6
Skill Level: Easy
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai green curry paste
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
- Lime wedges, for serving
Instructions
- In the slow cooker, stir together the coconut milk, green curry paste, and chicken broth until well combined.
- Add the chicken pieces, sliced bell peppers, green beans, onion, and garlic to the slow cooker. Mix everything gently to coat with the sauce.
- Stir in the fish sauce and brown sugar.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and the vegetables are cooked through.
- Just before serving, stir in the lime juice to add a fresh, tangy finish.
- Spoon the Thai Green Curry over a bowl of cooked jasmine rice and garnish with fresh basil leaves. Serve with extra lime wedges on the side.
Helpful Tips
- For an added crunch, top with chopped peanuts or cashews.
- To make it vegetarian, replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
- If you prefer a spicier curry, add more green curry paste or a chopped fresh chili.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until hot.
Pairings and Complementary Dishes
Serve this Slow Cooker Thai Green Curry with a side of steamed jasmine rice or even a fresh, crisp Thai salad. A refreshing Thai iced tea or a light, crisp white wine like Sauvignon Blanc would pair wonderfully with this dish.
We hope this Slow Cooker Thai Green Curry brings warmth and togetherness to your dinner table. We’d love to see your wonderful creations; share them using #ZynahzRecipes or tag us on Instagram. Your feedback means the world to us, so please leave a comment on our website. Don’t forget to subscribe to our newsletter for more delightful recipes and follow Zynahz on social media for daily inspiration.
