Green Curry Chicken Recipe Slow Cooker

slow cooker thai green curry

This slow cooker Thai green curry recipe is bursting with flavours. This fuss-free dish takes just 20 minutes to prepare – then all you have to do is leave it in the slow cooker to do it's thing. This Thai green curry recipe uses chicken thighs, which are cheaper than chicken breasts and have more flavour. If you like more kick to your chicken curry, simply add more curry paste. You could also make this Thai green curry with prawns, if you prefer.

We love a slow cooker because it saves so much time – and creates gorgeous dishes, with meat made meltingly tender by the slow cooking method. Putting in a little time on a morning to brown the meat and prep the dish totally pays off when you get a delicious, fuss-free dinner that's ready to eat in the evening. It's a great alternative to a takeaway! Why not try our slow cooker whole chicken recipe and this slow cooker sausage casserole, too? They'll revolutionise midweek mealtimes!

Makes: 4

Prep Time: 0 hours 10 mins

Cook Time: 8 hours 10 mins

Total Time: 8 hours 20 mins

1 tbsp.

olive oil

4 skinless boneless chicken thighs

550g (11⁄4lb) total weight, cut into bite-sized pieces

4 tsp.

Thai green curry paste

for a spicier sauce)

2 tbsp.

light soy sauce

400 ml

can coconut milk

1–2 tbsp fish sauce (nam pla)

200 ml

hot vegetable stock

175 g

open-cap mushrooms, chopped

spring onions, trimmed and with the green part

chopped into 5mm (1⁄4in) slices

Salt and freshly ground black pepper

Chopped coriander, to serve

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Preheat the slow cooker, if required. Heat the oil in a large flameproof casserole over a medium heat, add the chicken (in batches, if necessary), and cook for about 10 minutes until lightly browned. Remove and set aside. Stir in the curry paste and cook for a minute.
Pour in the soy sauce, coconut milk, fish sauce, and stock, and bring to the boil, stirring. Transfer to the slow cooker, adding the chicken, mushrooms, and most of the spring onions, and season with salt and pepper. Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours.
Taste and adjust seasoning, if needed, or add a little more fish sauce. Garnish with the coriander and remaining sliced spring onions.
Serve hot with boiled or steamed long-grain rice or plain noodles.

Recipe taken from The Slow Cook Book (DK) £16.99

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