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Crockpot Thai Green Curry Recipe

Emily Carter
A simple, flavor-packed Thai green curry that slow cooks to perfection, making dinner effortlessly delicious.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 350 kcal

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).
This Crockpot Thai Green Curry proves that homemade beats takeout every single time.