Best 3 Thai Green Chicken Curry In A Slow Cooker Recipes

**Savor the Exquisite Flavors of Thai Green Chicken Curry with Our Comprehensive Recipe Guide**

Embark on a culinary journey to Thailand with our comprehensive guide to making authentic Thai green chicken curry in your slow cooker. This delectable dish, known for its vibrant green hue and aromatic blend of spices, is a symphony of flavors that will tantalize your taste buds. Our recipe offers a step-by-step approach, ensuring that you can recreate this restaurant-quality curry in the comfort of your own kitchen. In addition to the classic chicken variation, we also present two exciting variations: a vegetarian delight featuring tofu and a seafood extravaganza with succulent shrimp and vegetables. Whether you prefer chicken, tofu, or seafood, our recipes guarantee an unforgettable culinary experience.

Let's cook with our recipes!

SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY

Slow-Cooker Thai Green Curry Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, thai green curry paste, soy sauce, red bell pepper, green beans, red chili, coconut milk, salt, pepper, oil, rice

Provided by Jordan Ballantine

Categories Dinner

Yield 5 servings

Number Of Ingredients 11

Ingredients

2 lb bone-in, skin-on chicken thighs
2 tablespoons thai green curry paste, add more depending on how spicy you like it
2 tablespoons soy sauce
3 cups red bell pepper, sliced
½ cup green beans, topped and tailed
1 red chili, chopped and deseeded
15 oz coconut milk, 1 can
salt, to taste
pepper, to taste
oil, for frying
rice

Steps:

Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
Cook on high for 2.5 hours.
Stir in the peppers, green beans, chilli, and coconut milk.
Cook for a further 30 minutes.
Serve over rice.
Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 2 grams, Protein 38 grams, Sugar 5 grams

BECKY'S SLOW COOKER GLUTEN-FREE THAI CHICKEN CURRY

Becky's Slow Cooker Gluten-Free Thai Chicken Curry image

Don't be afraid of curry! This isn't a spicy dish. This is a super yummy dish that anyone will love, whether they are gluten-free or not! Lovely served over jasmine rice. Garnish with lime, cilantro, basil, chives/scallions, and toasted cashews or peanuts. Absolutely do not skip the garnish; it makes the meal! You can make this spicy or mild, depending on your taste.

Provided by Becky!

Categories World Cuisine Recipes Asian Thai

Time 3h20m

Yield 4

Number Of Ingredients 13

Ingredients

1 (14 ounce) can coconut milk
2 tablespoons liquid amino acids (such as Bragg®)
2 tablespoons peanut butter
1 teaspoon red curry powder
1 teaspoon red curry paste (such as Thai Kitchen®)
1 teaspoon dried basil
⅛ teaspoon red pepper flakes
½ teaspoon brown sugar
½ sweet onion, chopped
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
4 chicken thighs
1 cup sugar snap peas

Steps:

Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

Nutrition Facts : Calories 434 calories, Carbohydrate 11.9 g, Cholesterol 58.4 mg, Fat 34.9 g, Fiber 3.6 g, Protein 22.2 g, SaturatedFat 22.1 g, Sodium 459.8 mg, Sugar 2.6 g

SLOW COOKER THAI CHICKEN CURRY

Slow cooker Thai chicken curry image

Don't slave over a hot stove - our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories Dinner, Main course

Number Of Ingredients 10

Ingredients

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

Steps:

Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.6 milligram of sodium

Tips:

Use fresh ingredients whenever possible. This will result in the best flavor and texture for your curry.
Don't be afraid to adjust the heat level to your liking. If you like it mild, use less green curry paste. If you like it spicy, use more.
Be patient. Slow cooking allows the flavors to develop and deepen, so don't rush the process.
Serve with rice or noodles. This will help to soak up the delicious sauce.
Garnish with fresh cilantro and lime wedges. This will add a pop of color and flavor to your dish.

Conclusion:

This Thai green chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The slow cooker does all the work, so you can relax and enjoy the amazing flavors. Serve with rice or noodles, and garnish with fresh cilantro and lime wedges for a complete meal that will impress your family and friends.