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+ servings

Slow Cooker Thai Green Chicken Curry

Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Easy slow cooker Thai green chicken curry recipe, homemade with simple ingredients. Tender chicken is coated in green curry paste, coconut milk and Thai basil.
Yield: 4 People


  • 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. 


Calories: 425kcal, Carbohydrates: 10g, Protein: 39g, Fat: 26g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 383mg, Potassium: 881mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2471IU, Vitamin C: 8mg, Calcium: 54mg, Iron: 4mg
Course: Main Course
Cuisine: Asian, Thai
Calories: 425
Author: Abeer Rizvi