Crockpot Thai Green Chicken Curry
Better than takeout! This slow cooker Thai green chicken curry is a creamy coconut curry loaded with tender chicken, vegetables, fresh herbs, and bold Thai-inspired flavor. Perfect for busy weekends!
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.