Best 2 Slow Cooker Thai Green Chicken Curry Recipes

Indulge in the vibrant flavors of Thailand with this delectable Slow Cooker Thai Green Chicken Curry recipe. Bursting with authentic Thai flavors, this curry is a perfect blend of creamy coconut milk, aromatic green curry paste, and tender chicken. Simmered to perfection in a slow cooker, this dish delivers a symphony of flavors that will tantalize your taste buds.

This recipe provides step-by-step instructions to guide you through the process of creating this flavorful dish. From preparing the aromatic green curry paste using fresh herbs and spices to simmering the curry in a slow cooker, this guide ensures a hassle-free cooking experience. Additionally, the recipe includes variations such as a vegetarian option using tofu and a spicy version for those who enjoy a more intense heat.

For the ultimate Thai culinary experience, the article also features a collection of complementary recipes. Learn how to make fluffy Jasmine rice, a refreshing cucumber salad, and a sweet mango sticky rice dessert. These recipes are carefully selected to complement the flavors of the Thai green chicken curry, creating a complete and authentic Thai meal that will transport you to the streets of Bangkok.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Mise en Place: Chop and prep all ingredients before starting the slow cooker to save time and ensure even cooking.
Select Chicken Wisely: Boneless, skinless chicken breasts or thighs work best in this curry, as they remain tender and juicy during the slow cooking process.
Coconut Milk: Use full-fat coconut milk for a rich and creamy curry sauce. If you prefer a lighter version, you can substitute with low-fat or light coconut milk.
Homemade Curry Paste: While the recipe provides a simplified version of green curry paste, you can elevate the flavor by making your own using fresh herbs, chilies, and spices.
Spice Level: Adjust the amount of green chilies or curry paste based on your desired spice level. Start with less and gradually increase until you reach the preferred heat level.
Fresh Vegetables: Use fresh vegetables for the best flavor and texture. Frozen vegetables can be used in a pinch, but fresh is always better.
Garnish: Before serving, garnish the curry with fresh cilantro, lime wedges, and red chili peppers for a vibrant and authentic presentation.

Conclusion:

This slow-cooker Thai green chicken curry is an easy and delicious weeknight meal that combines the bold flavors of Thai cuisine with the convenience of slow cooking. With just a few simple ingredients and minimal prep, you can create a flavorful and authentic curry that's perfect for a cozy dinner or a casual gathering. The rich and creamy coconut-based sauce, tender chicken, and fresh vegetables come together effortlessly in the slow cooker, delivering a satisfying and aromatic dish that's sure to become a family favorite. So gather your ingredients, set your slow cooker, and let the irresistible aromas of this Thai green chicken curry fill your home.