Slow Cooker Thai Green Chicken Curry Recipe

I tested a Slow Cooker Thai Chicken method using pantry staples and an unexpected ingredient that gives this easy dinner a memorable twist.

I never expected a slow cooker to pack this kind of punch. My Slow Cooker Thai Chicken somehow balances boldness and comfort, with boneless skinless chicken thighs melting into the creaminess of full fat coconut milk.

The aroma sneaks up on you, bright and slightly wild, like a market at dusk. If you’re into Green Curry Recipes you might think you know what to expect, but this version keeps throwing little surprises at your tongue, little pockets of flavor that make you stop eating and actually think.

I promise it’s not fancy, just strangely addictive and totally worth the wait.

Ingredients

• Chicken thighs: Boneless thighs pack protein and fat, make the curry rich and satisfying.
• Thai green curry paste: Spicy herbal paste gives heat, herbs and saltiness with a punch.
• Coconut milk: Adds creamy richness, saturated fat and sweetness, balances spicy and salty.
• Fish sauce: Salty umami, tiny amount boosts depth and authentic savory flavor.
• Lime juice: Bright acid gives sour lift and freshness, cuts richness and sweet.
• Kaffir lime leaves: Aromatic leaves add citrusy perfume, not eaten, simply infuse flavor.
• Thai basil: Fragrant basil adds peppery sweet notes, herbal brightness at the end.
• Bamboo shoots: Crunchy low calorie pieces add texture and mild earthy taste.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken thighs
• 3 to 4 tablespoons Thai green curry paste
• 2 (13.5 ounce) cans full fat coconut milk
• 1/2 cup low sodium chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar or palm sugar
• 1 tablespoon fresh lime juice
• 3 to 4 kaffir lime leaves (optional)
• 1 red bell pepper
• 1 cup green beans
• 1 (8 ounce) can bamboo shoots
• 1 medium onion
• 2 garlic cloves
• 1 tablespoon fresh ginger
• 1 tablespoon vegetable oil
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro leaves (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• lime wedges for serving (optional)

How to Make this

1. Prep everything first: cut 1 1/2 to 2 pounds boneless skinless chicken thighs into bite sized pieces, slice 1 medium onion, mince 2 garlic cloves and 1 tablespoon fresh ginger, core and slice 1 red bell pepper, trim 1 cup green beans, drain 1 (8 oz) can bamboo shoots, tear 3 to 4 kaffir lime leaves if using, pick and roughly chop 1/2 cup Thai basil and 1/4 cup cilantro if using. Measure 3 to 4 tablespoons Thai green curry paste (more for extra heat).

2. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the sliced onion and cook until soft, about 4 minutes. Add the garlic and ginger for 30 seconds, then stir in the green curry paste and fry 1 to 2 minutes until fragrant. Scoop about 1/2 cup from one can of the coconut milk into the pan and stir to loosen the paste and deglaze the pan.

3. Transfer that paste mixture to the slow cooker. Pour in the remaining coconut milk from both cans, 1/2 cup low sodium chicken broth, 2 tablespoons fish sauce, 1 tablespoon brown or palm sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Nestle the chicken pieces into the sauce and add the torn kaffir lime leaves.

4. Stir in the drained bamboo shoots so they sit among the chicken and sauce.

5. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and cooked through. If you want deeper flavor you can quickly brown the chicken in the skillet before adding to the slow cooker but it isn’t required.

6. About 20 to 30 minutes before the end of cooking, add the sliced red bell pepper and the green beans so they stay bright and a little crisp. Taste and adjust seasoning, add a little more fish sauce or salt if it needs it.

7. When done, remove and discard the kaffir lime leaves if used. Stir in 1 tablespoon fresh lime juice, the 1/2 cup torn Thai basil leaves and the 1/4 cup cilantro. Add a grind of black pepper if you like.

8. Serve hot over steamed rice with lime wedges on the side. Leftovers are awesome the next day, flavors deepen overnight so don’t be shy about making extra.

Equipment Needed

1. Cutting board (large)
2. Chef’s knife
3. Measuring cups and spoons
4. Skillet, 10 to 12 inch
5. Slow cooker, 4 to 6 quart
6. Wooden spoon or sturdy spatula
7. Tongs or slotted spoon
8. Fine mesh strainer or colander to drain bamboo shoots
9. Mixing bowls for mise en place and a ladle or large serving spoon

FAQ

Slow Cooker Thai Green Chicken Curry Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts (same weight). Breasts cook faster and can dry out though, so check early or add them during the last 1 to 2 hours. For a veg option use firm tofu or tempeh, pressed and cubed, added in the last hour so it soaks up the sauce.
• Thai green curry paste: if you dont have it make a quick blend of 2-3 green chiles (serrano or jalapeño), 1 stalk lemongrass (white part), 1 tablespoon grated ginger, 2 garlic cloves and a small handful cilantro stems. Or use store bought red curry paste plus extra lime zest and cilantro to brighten the flavor.
• Full fat coconut milk: swap with canned coconut cream diluted with water to match the original richness, or use light coconut milk for a lower calorie version but cut the chicken broth a bit so the curry stays creamy and not too thin.
• Fish sauce: replace with soy sauce or tamari plus a squeeze of lime and a pinch of sugar for umami (about 1 tablespoon soy + 1/2 teaspoon lime juice). For a vegetarian substitute try mushroom seasoning or liquid aminos.

Pro Tips

– Bloom the curry paste first: fry it with the oil and a little of the coconut milk so the aromatics wake up and the paste loosens. If you want extra depth, quickly brown the chicken before it goes in the slow cooker, but dont crowd the pan or it will steam instead of getting color.

– Keep the veg bright and crisp: add the sliced red pepper and green beans only in the last 20 to 30 minutes. Or blanch the beans for 1 minute and shock in ice water before adding if you like them very crunchy.

– Season at the end: taste after the veg goes in and adjust with fish sauce, salt, sugar and a squeeze of lime. Fish sauce can overpower fast so add it little by little. Stir fresh basil and cilantro in right before serving so they stay fragrant.

– Fix texture fast: use full fat coconut milk or a scoop of coconut cream for richness. If the curry is too thin, simmer the sauce (pot on the stove) to reduce it, or mix 1 teaspoon cornstarch with cold water and stir in to thicken. Leftovers actually taste better next day, so dont be shy about making extra.