Slow Cooker Thai Green Chicken Curry
Easy slow cooker Thai green chicken curry recipe, homemade with simple ingredients. Tender chicken and vegetables are coated in green curry paste, coconut milk and Thai basil.
The depth of flavor in this curry cannot be matched! The combination of sweet coconut milk, fresh herby basil, and vegetables, paired with the spice of green curry paste is the most refreshing combination you can imagine. This Slow Cooker Thai Peanut Chicken is a richer, creamier Thai dish that boasts just as much delicious flavor. Make sure to try them both!
How To Make Slow Cooker Thai Green Chicken Curry Recipe From Scratch?
- Add ingredients in crockpot– This includes coconut milk, ginger, garlic, green curry paste, lime juice, fish sauce, Thai basil, salt, pepper, chicken.
- Mix-Until combined.
- Cover- And cook.
- Add remaining ingredients– This includes cornstarch slurry and vegetables.
- Cover- And continue cooking.
- Garnish– With red chili flakes.
What To Serve With Easy Thai Green Curry?
This dish is best served over rice:
- Steamed rice (jasmine, basmati, brown)
- Fried rice
- Garlic rice
- Butter rice
- Sesame rice
- Quinoa (healthier alternative to rice)
It can also be served over pasta:
- Rice noodles
- Regular or whole wheat noodles
- Ramen noodles
- Egg noodles
- Zucchini noodles- Also known as “zoodles.”
- Spaghetti squash- Healthier alternative to regular pasta.
This dish also pairs well with a side of vegetables:
- Green salad
- Roasted vegetables
- Raw vegetables tray
What Is Green Curry Paste?
Green curry paste can be store bought or homemade. It usually contains ingredients like these:
- Seasonings- Coriander, cumin, black peppercorns, salt, galangal
- Herbs- Lemongrass, chile leaf, cilantro
- Shrimp paste
- Vegetables- Shallots, garlic, green Thai chili peppers
Variations For Green Curry Chicken
Use other cuts of chicken– Such as chicken thighs or drumsticks. You can also use whole chicken breasts and shred them at the end.
Add other vegetables– Such as celery, water chestnut, cauliflower, Thai eggplant, or whatever else you like.
Add mushrooms– Such as shiitake, cremini, or sliced portobello. It’s best to saute them first and then, mix them in at the end to prevent them from becoming too soggy.
Make it vegetarian– Leave out the chicken and add more vegetables, or use tofu instead.
Add seafood– Such as shrimp, fish, or crab.
Add 1 tbsp granulated sugar– This will slightly cut the spiciness. This is optional, of course. Adjust to your liking.
Tips And Techniques for “gaeng kiew wan”
Coconut cream Vs. Coconut milk– You can use half of each if you like. Cream alone would be too thick and lead to a very thick sauce at the end.
Make sure coconut milk is unsweetened– Otherwise the balance of flavors will be off and it will not taste right.
Use full fat coconut milk– It is richer, thicker, creamier, and is the best flavor and texture for the curry.
Thai basil Vs. Regular basil– Thai basil has an almost spicy, anise like flavor to it. Regular basil tends to be more sweet and peppery flavored. I highly recommend using Thai basil for this recipe.
Control the spice factor- Add more or less of the green curry paste to increase or decrease the spiciness of the dish.
Is Thai curry supposed to be thick? The ones I have eaten here in America are thin. They are thinner than typical Indian curries. I am not sure if that is how authentic version are of this dish.
Which is hotter? Red curry or Green curry? In general, red curry tends to be the hotter of the two curries. However, this does really depend on the chef making them.
What size crockpot to use? I recommend a 6 quart crockpot or larger to make this dish.
Don’t use frozen chicken- That’s because it releases more water and the sauce will lose the flavor balance.
Use a cornstarch slurry– Because if you just sprinkle the cornstarch powder in the crockpot, it will create clumps in the sauce. Using a slurry helps create a smooth sauce.
Adjust seasoning– Add more or less of whatever you prefer in this dish.
Refrigerate– In a sealed container for up to 3 days.
Freeze- In a freezer-safe container for up to 1 month.
Reheat– Thaw and reheat in the microwave or on the stovetop.
More Slow Cooker Chicken Recipes
- Slow Cooker Shredded Chicken
- Slow Cooker Chicken Broccoli Casserole
- Slow Cooker Orange Chicken
- Slow Cooker Chicken Barley Soup
- Slow Cooker Chicken Pesto Pasta
- Slow Cooker Hawaiian Chicken
Slow Cooker Thai Green Chicken Curry
- 1 can Coconut milk, Full fat, 13.5 oz. can, Unsweetened, Can use half coconut milk and half coconut cream to ensure curry is thick
- 1 tbsp Ginger, Freshly grated
- 2 cloves Garlic , Finely minced
- 4 tbsp Green curry paste, Can add less if you prefer less spice
- 2 tbsp Lime juice
- 1-2 tsp Fish sauce
- 2 tbsp Thai basil, Or cilantro, Roughly chopped, Fresh
- 1 Red chili, Finely chopped, Deseeded
- Salt, To taste
- Pepper, To taste
- 1.5 pounds Chicken breast, Cut into 1.5-2 inch cubes
- 2 tbsp Cornstarch , Dissolved in 2 tbsp liquid/ juices from the crockpot
- 2-3 cups Frozen Asian vegetable mix, Or use combination of thinly sliced red/ green peppers, snap peas, baby corn, green beans, broccoli
- In a large crockpot (6 quart or larger), add coconut milk, ginger, garlic, green curry paste, lime juice, fish sauce, Thai basil, salt, pepper.
- Mix until combined.
- Stir in the chicken and mix until fully coated.
- Cover and cook on High heat for about 3 hours or until chicken is cooked through.
- In the final 20-30 minutes, remove lid and mix in the cornstarch slurry and vegetables.
- Cover and continue cooking until veggies are tender.
- Garnish with some red chili flakes for a spicy kick, if you like. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.