Crockpot Thai Green Chicken Curry
A dump and go slow cooker dinner that’s better than takeout! My crockpot Thai green chicken curry is a creamy, cozy, totally delicious dinner that I’ve been serving up over the weekends lately instead of ordering in, and it’s quickly become a family favorite in our home. Serve over rice or noodles and you’re done. Truly worthy of a place in your regular rotation!
Regular readers know just how much I love a crockpot dinner, and if you want to use yours more often to make life easier, I’ve got you covered. Here are some favorites that always get rave reviews:
- Crockpot Pepper Steak
- Crockpot White Chicken Enchilada Casserole
- Crockpot Tex-Mex Chili
- Crockpot Sweet & Sour Meatballs
- Crockpot Sweet Chili Sloppy Joes
What You’ll Need
The base of this curry starts with chicken, carrots, onion, garlic, and fresh ginger slowly cooking together until tender and flavorful.
The sauce is made with coconut milk, chicken broth, green curry paste, fish sauce, and a few simple seasonings for that creamy, rich Thai-inspired curry flavor with a little heat and plenty of depth.
Bell peppers and green beans add freshness and texture, while basil and fresh lime juice stirred in at the end help brighten everything up right before serving.
How To Make Crockpot Thai Green Chicken Curry
The chicken, carrots, onion, garlic, and ginger all cook together in the slow cooker in a creamy coconut green curry sauce made with green curry paste, fish sauce, and warm spices.
The bell peppers and green beans get added later in the cooking time so they stay a little fresher and don’t become overly soft in the curry.
Right before serving, fresh basil and lime juice get stirred in to brighten everything up and balance the rich coconut curry sauce. Serve it over rice to soak up all the extra sauce.
Swaps & Variations
Bone-in chicken works well too, although you’ll likely need to increase the cook time by about an hour. The chicken should be tender and fully cooked before serving.
You can also use whole chicken breasts or boneless chicken thighs instead of cubed chicken. Once cooked, simply shred or slice the chicken and stir it back into the curry sauce.
If you don’t have fish sauce, soy sauce works as an easy substitute. You can also add a little extra salt to help balance the flavors.
The spice level is easy to adjust depending on how much green curry paste you use.
This recipe is also really flexible when it comes to vegetables. Things like broccoli, zucchini, mushrooms, cauliflower, snow peas, sweet potatoes, butternut squash, pumpkin, or eggplant all work well in the curry.
For a richer creamier curry, you can use two cans of coconut milk and skip the chicken broth entirely.
While coconut milk gives the curry its classic flavor, heavy cream can be used instead if you like.
Storage & Reheating
Store leftover curry in an airtight container in the refrigerator for 3–4 days.
Reheat gently on the stovetop over medium heat until warmed through. If the sauce thickens in the fridge, you can add a small splash of broth or water to loosen it back up.
Serving Ideas
Serve the curry over steamed rice with plenty of extra sauce spooned over the top.
Fresh cilantro, basil leaves, lime wedges, sliced chili peppers, and extra red pepper flakes all make great toppings and add even more flavor right before serving.
Crockpot Thai Green Chicken Curry
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 3 medium carrots or 2 large, peeled and sliced ½-inch thick
- 1 onion chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely minced or grated
- 14.5 oz can coconut milk
- 1 cup chicken broth
- 3-4 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar or to taste
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes
- ⅛ teaspoon salt
- 1 red bell pepper sliced
- 1 cup frozen fine green beans
- 1 cup Thai basil or basil leaves
- 1 lime juiced
- Fresh chopped cilantro for serving (optional)
Instructions
- Add the chicken, carrots, onion, garlic, and ginger to the slow cooker.
- In a bowl, whisk together the coconut milk, chicken broth, green curry paste, fish sauce, sugar, coriander, red pepper flakes, and salt.
- Pour the curry sauce into the slow cooker and stir everything together.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken and carrots are tender.
- About halfway through cooking, stir in the bell peppers and green beans so they stay a little fresher and don’t become overly soft.
- Right before serving, stir in the basil and fresh lime juice.
- Serve warm over rice with your favorite toppings.
Got a question about this recipe that hasn’t been covered above? Leave it in the comments below and I’ll be happy to help however I can. You can also leave a review and rating if you’ve tried this one!