Slow Cooker Thai Green Coconut Chicken Curry Tips, FAQ & printable recipe

Tips for success

For the best flavor, use full-fat coconut cream. Light coconut milk will result in a thinner sauce and less richness. If you prefer a thicker curry, you can remove the lid for the last 30 minutes of cooking to let some liquid evaporate.

Conversely, if the curry seems too thick, you can stir in a splash of chicken broth or water to reach your desired consistency.

This curry freezes well, so consider making a double batch. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

To reheat, gently warm the curry in a saucepan over medium heat, stirring occasionally, until heated through. The basil may lose some of its vibrant color after freezing, but the flavor will remain delicious.

Variations

• Vegetarian Version: Replace the chicken with firm tofu or tempeh and use soy sauce instead of fish sauce. Add extra vegetables like bell peppers and snap peas for more color and crunch. The cooking time remains the same.
• Spicier Curry: Increase the green curry paste to 5 or 6 tablespoons, and add more sliced red chilies, including the seeds, for extra heat. You can also add a teaspoon of chili flakes or a dash of sriracha to intensify the spice.
• Add More Vegetables: In addition to bamboo shoots and eggplant, try adding zucchini, carrots, or green beans. Cut them into bite-sized pieces and add them along with the chicken. This is a great way to use up leftover vegetables in the fridge.
• Creamier Texture: For an extra creamy curry, stir in a few tablespoons of full-fat yogurt or coconut yogurt at the end, just before serving. This adds a tangy note that complements the coconut and spices. Be sure to use a dairy-free yogurt for a vegan option.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until piping hot. Add a splash of water or coconut milk if the sauce has thickened too much.

Store leftover Thai green coconut chicken curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave until piping hot.

You can assemble the curry in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook on low as directed. If you do this, add the fresh herbs after cooking, not before. The curry can also be fully cooked and then reheated, but the herbs are best added fresh.

Serving ideas

Serve the curry over steamed jasmine rice, which absorbs the creamy sauce beautifully. For a more substantial meal, add a side of crusty bread or a simple cucumber salad.

The lime wedges are essential—a squeeze of fresh lime juice brightens the rich coconut curry and balances the heat. You can also garnish with extra Thai basil leaves and sliced red chilies for a pop of color and flavor.

This curry is also delicious served with rice noodles or quinoa for a different twist. If you have leftover curry, it can be used as a sauce for stir-fried vegetables or as a topping for baked potatoes.

The flavors are versatile and pair well with a variety of sides. For a complete Thai-inspired meal, serve with spring rolls or satay skewers as an appetizer.

Frequently asked questions

Recipe card

Slow Cooker Thai Green Coconut Chicken Curry

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

• 2 cans (13.5 oz each) coconut cream
• 4 tbsp Thai green curry paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 1/2 lb boneless skinless chicken breast, sliced into strips
• 1 can (8 oz) bamboo shoots, drained
• 6 Thai apple eggplants, quartered
• 1 cup fresh Thai sweet basil leaves
• 4 kaffir lime leaves, torn
• 2 red chilies, sliced
• Steamed jasmine rice, for serving
• Lime wedges, for serving

Instructions

1. In the slow cooker insert, whisk together the coconut cream, Thai green curry paste, fish sauce, and palm sugar until the paste is fully dissolved and the mixture is smooth and vibrant green.
2. Add the sliced chicken breast, bamboo shoots, and quartered Thai eggplants to the slow cooker. Stir gently to coat everything in the curry sauce.
3. Cover the slow cooker and cook on LOW for 3 hours, until the chicken is cooked through and tender and the eggplants are soft.
4. After 3 hours, stir in the fresh Thai basil leaves, torn kaffir lime leaves, and sliced red chilies. Let the curry sit for 5 minutes so the herbs release their aroma.
5. Ladle the curry over steamed jasmine rice and serve with lime wedges on the side for squeezing over the top.

Contains: fish, milk

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

18 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.