Main - Slow cooker thai green curry recipes

Author: Regina Reynolds

Slow Cooker Thai Red Curry is a delicious sweet and spicy Thai curry seasoned with fiery red chillis, ginger and coriander cooked in coconut milk. This recipe for a super easy slow cooker Thai Curry is perfect for lazy days.

Slow Cooker Thai Green Curry
Slow Cooker Thai Green Curry
Slow cooker Thai green chicken curry
Slow Cooker Thai Red Curry
How to make Thai green chicken curry in slow cooker?
What is your best slow cooker curry recipe?
Can you cook Thai green paste in a slow cooker?
How long to cook Thai green curry?

Slow Cooker Thai Green Curry

This recipe for a super easy slow cooker Thai Curry is perfect for lazy days. It takes minutes to prepare and all the work will be done by the slow cooker.
Provided by: Uncommonly Delicious
Total time: 315 minutes
Cook time: 300 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 12

Ingredients:

How to cook:

Preheat slow cooker on a high setting. Deseed and slice the chillies. Heat 1 tbsp of oil in the frying pan, add the curry paste, galangal paste and chillies. Cook for 1 minute.
Stir in the onion and chicken thighs. Cook, stirring continuously until the chicken starts to turn golden. Pour in the coconut milk and chicken stock following by lime leaves, sugar and fish sauce. Bring to boil.
Transfer the mixture into the slow cooker, cover with the lid and cook for 4,5 hours.
Stir in the beans and peas and cook for another 30 min or until the beans are tender. Serve over freshly cooked ride with a side of lime or lemon.

Notes: Thai Green Curry Recipe ((Paleo, Whole30, Keto), How To Make Thai Green Chicken Curry – Instant Pot or Slow Cooker. Add the chicken, green curry paste, stock, fish sauce, and kaffir lime …

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slow cooker thai green chicken curry slow cooker thai green curry cooker thai green chicken curry slow cooker thai red curry

Slow Cooker Thai Green Curry

Provided by: Indigo Mathewson
Yields: 6 servings
Number of ingredients: 20

Ingredients:

2 Lime (juiced and 1 zested)
2 stalk Fresh Lemongrass (minced)
3 tablespoon Fish Sauce
1 bunch Green Onion (green part only)
2 tablespoon Maple Syrup
3 tablespoon Fresh Ginger (minced )
3 tablespoon Thai Green Curry Paste
5 Kaffir Lime Leaves
2 bunch Thai Basil
1.5 teaspoon Ground Coriander
1.5 teaspoon Ground Cumin
2 Thai Chile Pepper ((optional))
2 tablespoon Fish Sauce
1 cup Bone Broth
2 Lime (juiced)
2 pound Boneless Chicken Breast (thighs, etc.)
0.5 pound Green Beans (trimmed and cut in half)
1 Red Bell Pepper (julienned)
1 can Coconut Milk (14 oz can )
Fresh Cilantro (to taste)

How to cook:

If using chillies is desired, grind the Thai chillies in a spice grinder until a powder is formed. Combine lime juice, zest, fish sauce, maple syrup, three tablespoons curry paste, ground chillies, bone broth in a large slow cooker on high heat. Cut the chicken into bite sized pieces, and add to the slow cooker (crockpot) once the mixture is heated and steaming. Let cook for 2-3 hours, and add the cut green beans, bell pepper, and coconut milk to cook for another 20-30 minutes.
Serve with steamed white rice and fresh cilantro/limes for garnish and a drizzle of green curry paste.
Make the curry paste… blend together the lemongrass talk, green onions, ginger, kaffir lime leaves, Thai basil (reserve ¼ cup leaves for garnish), coriander, cum, fish sauce and juice of two limes in a food processor or blender. Set aside.

Notes: Slow Cooker Thai Green Chicken Curry, Peel and thinly slice the onion. Remove the seeds and pith from the pepper. Slice the flesh into strips. Remove the skin from the chicken if necessary. Cut the …

Slow cooker Thai green chicken curry

Bulking out a curry with vegetables is a great way to stretch a small amount of meat to keep the cost down. But, if preferred, simply swap the sweet potatoes and edamame beans for two extra chicken thighs.
Provided by: Sarah Cook
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Thai and South-East Asian
Number of ingredients: 12

Ingredients:

6 chicken thighs, skin removed and boneless, cut into 4–5cm/1½–2in chunks
6 tsp Thai green curry paste
400ml tin coconut milk, light or full-fat
2 tsp brown sugar, plus extra to serve (optional)
2 tsp fish sauce, plus extra to serve (optional)
300g/10½oz sweet potatoes (about 1 large one), peeled and cut into 2cm/¾in chunks
100g/3½oz frozen edamame beans
5 spring onions, trimmed and cut into 3–4cm/1¼–1½in chunks
2 tsp cornflour (optional)
salt and freshly ground black pepper
2 limes, 1 juice only and 1 cut into wedges
freshly cooked sticky or jasmine rice, to serve

How to cook:

Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours.
Stir in the sweet potato. Cook for 1 hour on High until the potato is soft and the chicken is really tender. Stir in the edamame beans and spring onions and cook for another 10–15 minutes.
If you would like the curry sauce to be a little thicker, mix a splash of the sauce with the cornflour in a frying pan to create a smooth paste. Gradually stir in another ladleful of sauce and cook over a medium heat, stirring until the sauce thickens dramatically. Stir this mixture back into the curry in the slow cooker.
When the curry is ready, taste and add some of the lime juice and more fish sauce and sugar, if using. Season with salt and pepper, taste and add more lime juice, fish sauce, sugar or seasoning if needed. Serve the curry with the rice and the lime wedges alongside.

Notes: Slow Cooker Thai Green Curry With Chicken Recipe, Stir in the curry paste and cook for a minute. Pour in the soy sauce, coconut milk, fish sauce, and stock, and bring to the boil, stirring. Transfer to the …

Slow Cooker Thai Red Curry

Slow Cooker Thai Red Curry is a delicious sweet and spicy Thai curry seasoned with fiery red chillis, ginger and coriander cooked in coconut milk.
Provided by: Dave
Total time: 250 minutes
Cook time: 240 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 15

Ingredients:

500 g chicken thighs (skinless and boneless)
3 tbsp red curry paste (the quantity will vary slightly according to the type of paste used)
1 stick of lemon grass
4 shallots (echalion or 'banana' shallots cut into slices)
1 red pepper (sliced)
120 g bamboo shoots (canned and drained)
100 g sugar snap peas (cut in half)
600 ml coconut milk (full fat)
1½ tsp sugar
1 tbsp soy sauce
1 lime (juice only)
coriander (fresh for serving)
½ tsp salt
½ tsp pepper
2 tbsp corn flour

Nutrition:

How to cook:

Add the curry paste to a pan on the hob and cook it over a high heat for 2 minutes until the paste has loosened slightly. Pour in the coconut milk and stir through for another minute to mix with the paste then remove from the heat.
Roughly chop the chicken thighs and place in the slow cooker with all of the chopped vegetables. Sprinkle over the corn flour, salt and pepper to coat the vegetables and meat.
BAsh the lemon grass stalk with a rolling pin to open up the flavour and add into the cooking pot. Pour over the coconut milk and curry paste sauce ensuring the meat and vegetables are completely covered.
Add the sugar, lime juice and soy sauce into the sauce and stir through. Cook on high for 4 hours or 7 hours on low.

Notes: Slow Cooker Thai Green Curry Chicken, Heat a tablespoon of oil in a pan and roast the curry paste until aromatic. Deglaze the pan with the chicken stock and add into the slow cooker. …