Slow Cooker Thai Green Curry
A tasty recipe for slow cooker Thai green chicken curry - super easy to prepare and cook and oh so delicious to eat!
Using the slow cooker to simmer up a chicken curry always makes for a nice, easy, low prep dinner idea.
And when you're crazy busy, low fuss dinners are a good thing, nobody needs the extra hassle in their day!
There's something really easy and relaxed about throwing a few ingredients into a pot and leaving it to do its thing. All you're left with is cooking some rice and serving up. Easy, huh?
Choosing to cook our slow cooker Thai green curry is a total win-win! Here’s why!
- The slow cooker cost less to run than the oven, so it saves money on the fuel bill.
- No faff or browning required, literally dump, stir and go! You can warm the green Thai curry paste with the coconut milk first, which is how we make this, but if you're all out of time and energy, just throw it in without warming first.
- We use chicken thighs to make our green chicken curry in the slow cooker - which are much cheaper to buy than chicken breast and actually better suited to slow cooker recipes.
- Our lovely slow cooker green curry with chicken thighs is proper comfort food and you can serve it with just plain microwave rice, or throw some frozen chips in the air fryer too!

Equipment Needed To Make Slow Cooker Thai Green Curry
- Chopping board
- Vegetable knife
- Slow cooker
- Tablespoon
- Cooking spoon - for stirring
- Saucepan
Ingredients For Slow Cooker Thai Green Curry
You'll only need a handful of ingredients to make our easy green curry in the slow cooker

- 8 chicken thighs - skinless and boneless - chopped into bitesized pieces (if you don't want to chop raw chicken - just cook them in the curry sauce whole, then shred once cooked)
- 400ml coconut milk
- 90g green Thai curry paste - we used Barts
- 200g baby sweetcorn
- 200g mangetout
- 2 sticks lemon grass (optional - but they do add a nice scented flavour)
- 5 kaffir lime leaves (optional - you can swap for the zest and juice of a lime if you prefer)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
How To Make Slow Cooker Thai Green Curry
You'll love how simple this slow cook Thai curry is to make! It’s a great chicken recipe

Step One - warm the Thai green curry paste and coconut milk
- Tip the curry paste into a saucepan over a medium heat, when it starts to sizzle, slowly mix in the coconut milk and gently simmer for a few minutes.

Cooks Note! You can skip this part and just load them in cool, we just think it makes it taste better doing it this way.
Step Two - put the green curry chicken ingredients into the slow cooker
- Add the chopped chicken thighs, baby sweetcorn, mange tout, kaffir lime leaves, fish sauce, brown sugar and lemon grass (keep them whole - they'll just infuse flavour)


- Then pour over the spiced warm coconut milk, give everything a gentle mix together.

Step Three - cook the slow cooker green chicken curry
- Cook the Thai green curry for 3 hours 30 minutes on high. Then check if the chicken is cooked using a food thermometer. The centre of the chicken should be a minimum core temperature of 75C. If it's not quite cooked, just continue to cook for a further 30 minutes and then check again.
Cooks Note! All slow cookers cook at slightly different temperatures and so take different times - so it's always best to check with a food thermometer if the food is cooked through properly before eating. And adjust any cooking times to suit your slow cookers temperature.

Cooks Tip! Once the chicken curry is cooked – if it needs thickening up then do this by adding a couple of heaped teaspoon of cornflour to a cup and mixing into a paste with some cold water. Then stir this through the sauce and cook for a few minutes to thicken.
Step Four - serve the chicken curry with your favourite sides
- Once it's cooked through, remove the lemongrass and kaffir lime leaves, then serve alongside your favourite side dishes. We usually just serve with microwave rice, for an extra easy dinner time. It also goes well with naan breads and those spicy little Thai crackers.

Get all our delicious curry recipes here!
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Slow Cooker Thai Green Curry
A super easy way to make a really tasty Thai Green Chicken Curry. Great weeknight dinner idea.
Ingredients
- 8 chicken thighs, skinless and boneless
- 400ml coconut milk
- 90g Thai green curry paste
- 200g baby sweetcorn
- 200g mangetout
- 2 sticks lemon grass
- 5 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Tip the curry paste into a saucepan over a medium heat, when it starts to sizzle, slowly mix in the coconut milk and gently simmer for a few minutes.
- Add the chopped chicken thighs, baby sweetcorn, mange tout, kaffir lime leaves, fish sauce, brown sugar and lemon grass (keep them whole – they’ll just infuse flavour)
- Then pour over the spiced warm coconut milk, give everything a gentle mix together.
- Cook the Thai green curry for 3 hours 30 minutes on high. Then check if the chicken is cooked using a food thermometer. The centre of the chicken should be a minimum core temperature of 75C. If it’s not quite cooked, just continue to cook for a further 30 minutes and then check again.
- Once it’s cooked through, remove the lemongrass and kaffir lime leaves, then serve alongside your favourite side dishes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 698Total Fat: 39gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 273mgSodium: 1511mgCarbohydrates: 34gFiber: 3gSugar: 8gProtein: 61g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Get more delicious meal ideas and easy recipes here
Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012



