Slow Cooker Thai Chicken Curry

Slow Cooker Thai Chicken Curry

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This Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and youโ€™ll love every last bite of it! It cooks for hours in a deliciously seasoned coconut broth along with fresh veggies, then itโ€™s served with rice to make it a perfectly filling and satisfying meal.Slow Cooker Thai Chicken Curry


  • 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 kaffir lime leaves
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce

To serve

cooked rice Rice and fresh Thai basil leaves


  • 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.

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