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Crockpot Thai Green Curry Chicken

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine Thai
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Curry
  • 1½ lb (700 g) boneless, skinless chicken thighs or breasts
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2–3 tbsp Thai green curry paste (adjust to taste)
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 cup green beans or snow peas
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fish sauce (or soy sauce for substitute)
  • 1 tsp brown sugar or palm sugar
  • Juice of ½ lime
  • Fresh basil or cilantro, for garnish

Instructions
 

  • Place chicken in the crockpot.
  • In a bowl, whisk together coconut milk, curry paste, chicken broth, garlic, ginger, fish sauce, and sugar.
  • Pour sauce over chicken in the crockpot.
  • Add onion, bell pepper, and green beans.
  • Cover and cook on LOW for 4–6 hours or HIGH for 2½–3 hours.
  • Stir gently and shred chicken if desired.
  • Add lime juice and adjust seasoning.
  • Garnish with fresh basil or cilantro before serving.