Crockpot Thai Green Curry Recipe
This Crockpot Thai Green Curry delivers rich, aromatic flavors without requiring you to babysit a pot. Tender chicken, creamy coconut milk, and bold green curry paste do all the heavy lifting. The slow cooker handles the hard work while you do literally anything else. The result? A velvety, slightly spicy, and ridiculously fragrant dish that tastes like a restaurant-level masterpiece. Spoon it over rice, slurp it straight, or dunk in some naan—no judgment here. Forget bland takeout. Once you make this at home, you’ll never settle for mediocre curry again.
Crockpot Thai Green Curry Recipe
A simple, flavor-packed Thai green curry that slow cooks to perfection, making dinner effortlessly delicious.
Ingredients
For the Curry:
- 1 ½ pounds boneless skinless chicken thighs (or breasts), cut into chunks
- 1 can 14 oz coconut milk
- 2 tablespoons Thai green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- ½ teaspoon salt
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup green beans trimmed
- 1 small onion diced
- 1 tablespoon fresh ginger minced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional, for heat
For Garnish & Serving:
- Steamed jasmine rice
- Fresh cilantro chopped
- Lime wedges
- Thai basil leaves
Instructions
Step 1: Prep the Ingredients
- Chop the chicken, vegetables, and aromatics like you mean it.
Step 2: Mix the Sauce
- In a bowl, whisk together coconut milk, green curry paste, fish sauce, soy sauce, brown sugar, and salt.
Step 3: Load the Crockpot
- Dump the chicken, onion, garlic, and ginger into the slow cooker.
- Pour the curry sauce over everything like a pro.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
Step 4: Add the Vegetables
- Toss in the bell pepper, zucchini, and green beans in the last 30 minutes.
Step 5: Taste and Adjust
- Give it a stir, adjust seasoning, and let it simmer a little longer.
Step 6: Serve & Enjoy
- Ladle over jasmine rice, top with fresh cilantro, and squeeze some lime.
- Devour immediately and pat yourself on the back.
Notes
Nutritional Information (Per Serving)
- Calories: ~350
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
Vitamins & Minerals (Per Serving)
- Vitamin C: 25%
- Potassium: 20%
- Iron: 15%
- Vitamin A: 18%
- Calcium: 8%
Pro Tips for the Best Thai Green Curry
- Use full-fat coconut milk for a rich, creamy texture.
- Want more spice? Add extra curry paste or red pepper flakes.
- For an authentic touch, throw in some Thai basil.
- Don’t overcook the veggies—keep them slightly crisp.
- Store leftovers in the fridge for up to 3 days (but good luck not eating it all immediately).
