Warm, aromatic, and effortless, this slow-cooker Thai Green Chicken Curry brings bright herbs and gentle heat to weeknight dinners. It’s perfect for busy nights, meal prep, and family-style leftovers that reheat beautifully. For a quicker stir-fry spin, try this Thai basil chicken stir-fry for another fast chicken dinner idea.
Why You’ll Love This Thai Green Chicken Curry
- Hands-off slow-cooker method makes dinner nearly effortless.
- Bright, herbal flavor balanced with creamy coconut milk.
- Great for meal prep and tasty as leftover lunches.
- Family-friendly spice level that can be adjusted easily.
- Uses simple pantry staples for an impressive meal.
Ingredients Needed
- Protein
- 1 lb chicken thighs, cut into pieces
- Coconut & Stock
- 1 cup coconut milk
- 1 cup chicken broth
- Sauce
- 2 tablespoons green curry paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Veggies
- 1 cup vegetables (e.g., bell peppers, zucchini, or green beans)
- Rice/Grains
- Cooked jasmine rice, for serving (optional)
- Toppings
- Fresh basil leaves for garnish
Step-by-Step Instructions 5 (always use H2 and H3)
1. Place the chicken pieces in the slow cooker.
Arrange the 1 lb of cut chicken thighs in an even layer at the bottom of the slow cooker.
2. In a bowl, mix together the coconut milk, green curry paste, chicken broth, fish sauce, and sugar.
Whisk 1 cup coconut milk, 2 tablespoons green curry paste, 1 cup chicken broth, 2 tablespoons fish sauce, and 1 tablespoon sugar until smooth.
3. Pour the mixture over the chicken in the slow cooker.
Make sure the curry sauce covers the chicken, stirring gently if needed.
4. Add the vegetables on top.
Scatter 1 cup of your chosen vegetables over the sauced chicken.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Cook until chicken is tender and flavors are melded.
6. Once done, stir in fresh basil before serving.
Tear and stir in fresh basil leaves to brighten the dish right before serving.
7. Serve with rice.
Spoon curry over cooked jasmine rice and garnish with extra basil.
Serving Suggestions Thai Green Chicken Curry
- Serve over steaming jasmine rice with a sprinkle of fresh basil.
- Add a crunchy side salad of cucumber and carrot ribbons for contrast.
- Top with chopped peanuts or toasted coconut for texture.
- Pair with a light, citrusy white wine or iced jasmine tea.
- For noodle bowls, ladle over rice noodles and add a lime wedge; try this cozy chicken curry noodle soup for inspiration.
Tips for Success Thai Green Chicken Curry
- Use boneless, skinless chicken thighs for the best texture and flavor.
- If sauce seems thin, remove the lid and cook on high 15–20 minutes to reduce.
- Adjust spice by adding more or less green curry paste to taste.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For a different green sauce twist, compare textures with a creamy alternative like this creamy green sauce recipe.
Variations
Here are a few easy ways to change it up:
- Swap chicken for shrimp or tofu for a different protein option.
- Make it spicier by adding sliced Thai chilies or extra curry paste.
- Bulk up the veggies with eggplant, snap peas, or baby corn.
- For a lighter version, use light coconut milk and increase broth slightly.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 1 lb chicken thighs, cut into pieces Use boneless, skinless chicken thighs for the best texture and flavor.
Coconut & Stock
- 1 cup coconut milk
- 1 cup chicken broth
Sauce
- 2 tablespoons green curry paste Adjust spice level to taste.
- 2 tablespoons fish sauce
- 1 tablespoon sugar
Veggies
- 1 cup vegetables (e.g., bell peppers, zucchini, or green beans) Use your choice of vegetables.
Rice/Grains
- Cooked jasmine rice, for serving (optional)
Toppings
- Fresh basil leaves for garnish
Instructions
Preparation
- Place the chicken pieces in the slow cooker.
- In a bowl, mix together the coconut milk, green curry paste, chicken broth, fish sauce, and sugar.
- Pour the mixture over the chicken in the slow cooker.
- Add the vegetables on top.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and flavors are melded.
- Once done, stir in fresh basil before serving.
Serving
- Serve over cooked jasmine rice and garnish with extra basil.
