Slow Cooker Thai Green Curry Recipe

This Thai green curry-style slow cooker recipe is simple to make and full of flavour, with tender chicken thighs and plenty of crisp green vegetables.

I love making this in a slow cooker on those days when I am busy with work and other things, nothing quite beats a meal waiting for you when you want it 🙂

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What You Need

The exact measurements are listed in the recipe card at the bottom of the post, but below is some more information about the ingredients, along with possible substitutions.

Chicken Thighs

I used 1kg of boneless chicken thighs and left them whole. Chicken thighs are ideal for slow cooking because they remain tender and juicy during the longer cooking time.

Chicken breasts can be used instead, although they may be a little drier and won’t need quite as long to cook.

Thai Green Curry Paste

I used three tablespoons of Mae Ploy Thai green curry paste. This is my favourite brand because it has plenty of flavour and produces a tastier curry than some of the milder supermarket versions I have tried.

Mae Ploy is quite concentrated and already contains green chillies, lemongrass, garlic and kaffir lime peel. If you use a different brand, you may need to adjust the amount according to its strength. You can get it in most supermarkets, or alternatively on Amazon.

Coconut Milk

Use one 400ml tin of full-fat coconut milk. This gives the curry a creamy texture and a richer flavour.

Light coconut milk can be used, but the finished sauce will be thinner and won’t taste quite as rich.

Garlic and Ginger Paste

I used one tablespoon of combined garlic and ginger paste. It is a handy shortcut and saves having to peel and grate fresh garlic and ginger.

If you don’t have a combined paste, you can use separate garlic and ginger pastes instead.

Fish Sauce

Fish sauce adds a salty, savoury flavour to the curry. It has a strong smell straight from the bottle, but this mellows as it cooks and helps to balance the creamy coconut milk and spicy curry paste.

Brown Sugar

A tablespoon of brown sugar adds a little sweetness and balances the salty, spicy and savoury flavours.

Palm sugar is more traditional and can be used instead. You can also leave the sugar out if you prefer.

Lemongrass and Kaffir Lime Leaves

A stick of lemongrass and two kaffir lime leaves add extra fragrance to the curry.

Keep them whole so that they are easy to remove before serving. If using lemongrass, lightly bash the stalk first to help release its flavour.

Don’t worry if you can’t find either of these ingredients. Mae Ploy curry paste already contains lemongrass and kaffir lime peel, so the curry will still have plenty of flavour.

If you don’t have kaffir lime leaves, you could add a small squeeze of fresh lime juice and a little finely grated lime zest at the end of cooking.

Green Chillies

The fresh green chillies are optional. Mae Ploy curry paste is already quite spicy, so I recommend leaving them out unless you particularly enjoy a hot curry.

Vegetables

I used green pepper, baby corn and mangetout. These are added during the final 30 minutes so that they cook through while retaining some texture.

Other vegetables that would work well include sugar snap peas, green beans, bamboo shoots or small pieces of courgette.

How to Make Thai Green Curry in a Slow Cooker

Add the Thai green curry paste and coconut milk to the slow cooker and stir until they are combined.

Add the whole chicken thighs, garlic and ginger paste, fish sauce, brown sugar, lemongrass, kaffir lime leaves and fresh chillies, if using. Stir everything together, making sure the chicken is coated in the sauce.

Put the lid on the slow cooker and cook on low for at least four hours. Alternatively, cook it on high for three to four hours.

Add the sliced green pepper, baby corn and mangetout 30 minutes before the end of the cooking time. Adding the vegetables later stops them from becoming too soft.

Before serving, check that the chicken is completely cooked through and remove the lemongrass and kaffir lime leaves.

Is Thai Green Curry Sauce Supposed to Be Thin?

Thai green curry is generally served with a thinner sauce. The chicken will also release some liquid as it cooks, so don’t worry if the sauce looks quite loose. It is perfect for spooning over rice, which will soak up all the flavour.

If you prefer a thicker sauce, stir in a few tablespoons of coconut cream at the end of cooking.

Alternatively, mix one tablespoon of cornflour with one tablespoon of cold water to make a smooth slurry. Stir it into the curry and cook on high for another 10 to 15 minutes, or until the sauce has thickened to your liking.

What to Serve With Slow Cooker Thai Green Curry

Serve the curry with jasmine rice, basmati rice or noodles. You can also add a squeeze of fresh lime juice and scatter over some fresh coriander or Thai basil just before serving.

For some extra texture, add sliced spring onions, fresh chilli or a small handful of chopped cashew nuts.

More Slow Cooker Recipes

I hope you enjoy this Thai Green Curry cooked in a slow cooker. If you are looking for more inspiration for your slow cooker, check out these recipes;

• Thai Red Curry Inspired Recipe In A Slow Cooker
• Slow Cooker Jamaican Jerk Chicken
• Slow Cooker Chicken Salsa
• Slow Cooker Peri Peri Chicken