Super easy Thai green chicken curry in a slow cooker
Spend 5 minutes to prep the chicken and let the slow cooker do its magic. Tender juicy chicken thighs cooked in fragrant green curry paste with coconut milk. A no-fuss dinner that your whole family will enjoy.
Servings: 4 people
Equipment
Ingredients
- 4-6 chicken thighs, skin-on, bone-in
- 1 serve Thai green curry paste see the serving instructions on the package
- 1 tin full-crean coconut milk
- 1 tablespoon extra virgin olive oil for frying
Instructions
- If your slow cooker is stovetop safe: heat some olive oil in the bow lover the low heat. Season chicken pieces with salt and black pepper and quickly fry the chicken thighs until they are seared and golden.
- If you can't use the slow cooker bowl on the stove, simply use a frying pan to sear the chicken.
- Once chicken is seared, add green curry paste and using a wooden or silicon spoon mix the paste for a couple of minutes, until aromatic.
- Add coconut milk and transfer the bowl to the slow cooker.
- Cook on low for 4 hours.
Notes
- The cooking time varies from slow cooker to slow cooker and also depends on the size of your chicken pieces. My chicken thighs were small and were cooked for 2 hours on low. Please check the cooking times for your slow cooker.
- I only used one serving of green curry paste, which would serve two people. That ensures that the curry is less spicy and my kids can enjoy it too.
