Slow Cooker Thai Green Chicken Curry Recipes

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SLOW-COOKER THAI GREEN CURRY RECIPE BY TASTY



Slow-Cooker Thai Green Curry Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, thai green curry paste, soy sauce, red bell pepper, green beans, red chili, coconut milk, salt, pepper, oil, rice

Provided by Jordan Ballantine

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

2 lb bone-in, skin-on chicken thighs
2 tablespoons thai green curry paste, add more depending on how spicy you like it
2 tablespoons soy sauce
3 cups red bell pepper, sliced
½ cup green beans, topped and tailed
1 red chili, chopped and deseeded
15 oz coconut milk, 1 can
salt, to taste
pepper, to taste
oil, for frying
rice

Steps:

  • Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
  • Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
  • Cook on high for 2.5 hours.
  • Stir in the peppers, green beans, chilli, and coconut milk.
  • Cook for a further 30 minutes.
  • Serve over rice.
  • Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 2 grams, Protein 38 grams, Sugar 5 grams

SLOW COOKER THAI GREEN CHICKEN CURRY



Slow Cooker Thai Green Chicken Curry image

Thai green chicken curry made in the slow cooker. Super easy and versatile!

Provided by nonsensal

Categories     World Cuisine Recipes     Asian     Thai     Main Dishes     Curry

Time 4h25m

Yield 8

Number Of Ingredients 15

1 (14 ounce) can coconut milk
½ cup chicken broth
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons Thai green curry paste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, finely chopped
2 pounds skinless, boneless chicken breasts
1 onion, chopped
2 tablespoons cornstarch
2 tablespoons water
½ cup mixed vegetables, or to taste
1 green bell pepper, chopped

Steps:

  • Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
  • Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
  • Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g

THAI GREEN CHICKEN CURRY RECIPE BY TASTY



Thai Green Chicken Curry Recipe by Tasty image

Craving Thai food for dinner? This chicken curry dish - with spicy green chilis, curry paste, creamy coconut milk, and plenty of veggies - comes together quickly and definitely delivers on flavor. Serve it over rice with lots of fresh lime! (*This chicken curry was 1 of 3 winners in our latest recipe challenge.)

Provided by Monika Sengupta

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

2 tablespoons coconut oil, separated
1 lb boneless, skinless chicken thighs, cut into thin slices
2 thai green chilis, sliced lengthwise
1 ½ tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 shallot, small, sliced thinly
1 ½ cups red bell pepper, sliced thinly
5 broccolini stalks, split lengthwise if large so they are relatively the same size
10 sugar snap peas, split open
1 large carrot, sliced in thin rounds
1 green onion, sliced on a bias (keep green ends for garnish)
3 tablespoons thai green curry paste, (found in the International aisle at the grocery store)
1 can coconut milk, full fat
fresh basil, thai, if you can find it
lime, to taste, fresh squeezed
salt, to taste
freshly ground pepper, to taste
cucumber, thinly sliced (optional garnish)
red thai pepper, thinly sliced (optional garnish)

Steps:

  • Heat 1 tbsp of coconut oil in a wok or deep skillet. Add chicken thighs to the pan and cook for a few minutes until almost cooked all the way. Season to taste with salt and pepper. Remove from the pan and set aside.
  • In the same pan, heat the remaining tablespoon of oil and add the green chilies, shallot, bell peppers, carrots, green onions. Cook for about 30 seconds, then add the ginger and garlic. Cook for another minute until everything gets fragrant. Vegetables should still be crunchy.
  • Add the Thai Green Curry paste and cook for a minute until everything comes together.
  • Add the coconut milk to the pan and mix thoroughly. Let the curry cook for a few minutes until bubbling hot. Squeeze in some fresh lime.
  • Add in the broccolini and the snap peas along with the chicken that you par cooked earlier. Let everything poach in the hot curry until the chicken is finished cooking fully - approximately another 3 to 4 minutes. Take care not to overcook the vegetables. Stir in the basil leaves a few seconds before serving.
  • Serve hot over jasmine rice. Top with all the garnishes - red Thai peppers, green onions, cucumbers, more basil and a squeeze of lime.

Nutrition Facts : Calories 1471 calories, Carbohydrate 117 grams, Fat 77 grams, Fiber 43 grams, Protein 98 grams, Sugar 43 grams

SLOW COOKER THAI CHICKEN CURRY



Slow cooker Thai chicken curry image

Don't slave over a hot stove - our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories     Dinner, Main course

Number Of Ingredients 10

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

Steps:

  • Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
  • Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
  • Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
  • Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 1.6 milligram of sodium

SLOW COOKER/CROCK POT THAI CHICKEN CURRY



Slow Cooker/Crock Pot Thai Chicken Curry image

Make and share this Slow Cooker/Crock Pot Thai Chicken Curry recipe from Food.com.

Provided by Stacey Dee

Categories     Curries

Time 5h

Yield 6 serving(s)

Number Of Ingredients 17

4 ounces red curry paste (thai kitchen brand)
2 cups water
2 teaspoons chicken bouillon (better than bouillon brand)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 lbs chicken breasts (cut thinly, into pieces)
1 red bell pepper
1 small onion (cut thin)
1 tablespoon fresh ginger paste
1 tablespoon lime juice
2 (400 ml) cans coconut milk (Chaokoh brand)
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon sriracha sauce (optional)
6 leaves Thai basil
4 ounces bamboo shoots
15 ounces baby corn
2 cups fresh green beans or 2 cups other vegetables

Steps:

  • Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
  • stir well, ensuring chicken bouillon and sugar is dispersed.
  • cook on high for 3 hours or until chicken is thoroughly cooked.
  • add fresh vegetables and cook for an additional hour or until vegetables are done.
  • add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
  • heat until desired temperature or eat immediately.
  • serve with white rice or coconut rice.

Nutrition Facts : Calories 577.1, Fat 40.6, SaturatedFat 28.8, Cholesterol 72.6, Sodium 575.4, Carbohydrate 29.4, Fiber 3.7, Sugar 10.9, Protein 30.6

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Top Asked Questions

How to make Thai green chicken curry?
Thai green chicken curry made in the slow cooker. Super easy and versatile! Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
How to make Thai chicken curry in a slow cooker?
How to Make Thai Chicken Curry. In a slow cooker you’ll combine coconut milk, chicken broth, red curry paste, brown sugar, coriander, cumin, ginger, garlic and salt. Then add in chicken, carrots and onions (and optional lemongrass). Cover and cook on low until tender, about 5 hours, while adding the bell pepper at about 4 hours and 15 minutes.
How do you cook Thai chicken in a crockpot?
Tender chicken is coated in green curry paste, coconut milk and Thai basil. In a large crockpot (6 quart or larger), add coconut milk, ginger, garlic, green curry paste, lime juice, fish sauce, Thai basil, salt, pepper. Mix until combined. Stir in the chicken and mix until fully coated.
How to cook Thai green curry in Instant Pot?
Slow Cooker keto Thai Green Curry is a perfect, authentic Thai curry with chicken and vegetables. Makes a fragrant, aromatic dish that hits the spot. Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes.

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