Thai Green Curry for the Crockpot
Transform your kitchen into a Thai haven with this flavorful, easy-to-make Thai Green Curry for the Crockpot. Perfect for busy weeknights or weekend meal prep, this recipe combines tender boneless chicken thighs, creamy coconut milk, and the bold kick of green curry paste for an aromatic dish that practically cooks itself. Fresh vegetables like eggplant, bell peppers, carrots, and zucchini simmer gently, soaking up the vibrant flavors of lime, fish sauce, and traditional Thai basil. Optional kaffir lime leaves add an extra layer of authenticity, making this dish a standout. Serve it over fluffy jasmine rice for a comforting, restaurant-quality meal right at home. With just 20 minutes of prep time and your trusty slow cooker, this Thai green curry is a stress-free way to transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 14 ounces Coconut milk (full-fat)
- 3 tablespoons Green curry paste
- 1 cup Chicken broth
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 0.5 cup Thai basil leaves
- 2 cups Eggplants (diced, preferably Thai eggplants)
- 1 Red bell pepper (sliced)
- 1 Carrot (sliced into thin rounds)
- 1 Zucchini (sliced into half-moons)
- 2 Kaffir lime leaves (optional, for authenticity)
- 2 tablespoons Fresh lime juice
- 1 tablespoon Vegetable oil
- 4 cups Jasmine rice (optional, for serving)
Instructions
Heat the vegetable oil in a skillet over medium heat.
Add the green curry paste and sauté for 1-2 minutes until fragrant.
Transfer the sautéed curry paste to your crockpot.
Add the coconut milk, chicken broth, fish sauce, brown sugar, and kaffir lime leaves (if using) to the crockpot. Stir to combine.
Place the chicken thighs into the crockpot, ensuring they are submerged in the liquid.
Cover and cook on low for 4 hours or on high for 2 hours.
At the 3-hour mark (or 1-hour mark if on high), add the diced eggplant, sliced bell pepper, carrot, and zucchini to the crockpot.
Stir well and cover to continue cooking.
Once the chicken is fully cooked and the vegetables are tender, remove the chicken thighs from the crockpot and shred them with two forks before returning them to the curry.
Stir in the fresh lime juice and Thai basil leaves.
Taste the curry and adjust the seasoning with additional fish sauce, lime juice, or brown sugar if needed.
Serve hot over steamed jasmine rice.
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4494 mg | 195% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 47.6 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 612 mg | 47% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 4969 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
