Slow Cooker Thai Green Chicken Curry Recipe for the Mid-week Win

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk + coconut extract

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and tailored to taste.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative and chicken thighs are often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic substitute.

Slice up an onion.

Fry the onion in coconut oil until softened.

Add equal measures of garlic and ginger and fry for a further minute.

Transfer the onion, garlic, and ginger mixture to the slow cooker.

Add 80 g of Thai green curry paste to the slow cooker.

Add 2 tablespoons of fish sauce or soy sauce.

Add 1 tablespoon of lime juice.

Add brown sugar to the slow cooker.

Add 20 g of corn flour to help thicken the sauce.

Pour in full fat coconut milk and stir everything together.

Add 1 kg of chopped chicken breast and mix until combined.

Cover the slow cooker and cook on low for 4-5 hours.

Serve the curry garnished with spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens