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Slow Cooker Thai Green Curry

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Convenient and fuss free… Give this slow cooker Thai green curry a try soon.

Thai curries like this slow cooker green curry are so easy to prepare and taste just as good if not better than you find at most Thai restaurants. There are a few things you can do to make it even better and you’ll find all my tips in below.

Slow cooker Thai green curry in a bowl with rice noodles.

About this slow cooker Thai green curry recipe.

The ingredients you will use to make this green curry are the same that go into my more authentic Thai green curry recipe. You just add them at different times. You could even throw all of the ingredients in your slow cooker without frying or steaming and you would still have a very tasty curry.

In order to make this slow cooker recipe with excellent results, you first need to steam the vegetables you are adding and prepare a homemade Thai green curry paste. That’s if you want curry perfection though. If you just want to eat a good curry with no fuss, you can do that too by adding all of the ingredients to your slow cooker and letting it do its job.

Why do you need to steam the vegetables first?

If you was the best results, I highly recommend steaming all the vegetables you want to add to the curry. Doing this, you have more control over their doneness and in my opinion that’s important. 

If you simply add the vegetables to the slow cooker, it is best to add them to cook for the last hour or so. If you are cooking this slow cooker green curry while you’re away from the house and want convenience, you could add the vegetables when you add everything else but they might overcook a bit.

How important is it to make your own green curry paste?

For optimum flavour you should make your own. Yes, there are some good shop-bought Thai curry pastes out there but they rarely have the same amount of aromatic ingredients that go into this recipe. 

You will find instructions on making a Thai green curry paste from scratch in the recipe card below.. If you would like to see step by step photographs of the process, just click here.

If you want, you could use a good quality shop bought paste which I recommend adding to taste. Some commercial pastes are very salty and spicy so you should start by adding two to three tablespoons and then adding more to taste at the end of cooking.

What is the best cut of meat for this recipe?

For this Thai green curry, I used chicken thighs which cook much better in a slow cooker than chicken breasts do. Chicken breasts can become a bit stringy if overcooked so watch carefully if you decide to use breasts.

This recipe is mainly about that delicious green curry sauce though. You could add stewing beef or porkk and slow cook it for about an hour longer or until tender. Seafood like prawns is also popular but you really should add it in the last hour of cooking.

How long can you store leftovers in the fridge?

If you have leftovers after cooking this slow cooker Thai green curry, don’t throw them away! You can store leftovers for about 3 days in the fridge. To reheat it you can stick it in your microwave for a few minutes or heat it over a medium heat on your stove.

Can you freeze this curry?

Yes but that should be done only for convenience. You will lose some of the texture in the sauce and the veggies won’t be a fresh as when you first make it.

Step by step photographs.

The ingredients for the curry laid out on a countertop, ready to start cooking.

Get all your ingredients prepared and ready before you start cooking.

Steaming broccoli in a steamer for the curry.

You can cook your vegetables with everything else but for best results, steam them to your preferred doneness.

Steamed broccoli on a wire rack.

Set any steamed vegetables aside while you cook the curry.

FOR THE CURRY PASTE.

I have given instructions in the recipe card below for making the Thai green curry paste. If you would like to see step by step photographs, please check out this Thai green curry paste recipe

Frying the curry paste for a minute to cook out the rawness.

Fry the curry paste in the oil for about a minute stirring continuously.

Adding the chicken to cook in the pan.

Stir in the chicken and sauté for a minute, while stirring to coat with the paste.

Adding mange tout to the pan.

You can also add vegetables such as mange tout, sweetcorn, green beens at this stage.

Adding the coconut milk before slow cooking.

Stir in the coconut milk and cook on high for 3 hours or low for 6 hours.

Adding steamed vegetables, fish sauce and lime juice before serving.

Add any steamed vegetables and add the fish sauce and lime juice to taste.

The slow cooker Thai green curry in a serving bowl with rice noodles.

Enjoy over rice or rice noodles, topped with chillies and/or Chinese crispy chilli oil.

If you like this slow cooker Thai green curry, you might like to try some of these too.

Have you tried this slow cooker Thai green curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 4

Slow Cooker Thai Green Curry

Slow cooker Thai green curry in a bowl with rice noodles.

Convenient and easy to prepare... Give this delicious slow cooker version of Thai green curry a try soon. The flavour is out of this world amazing when you use homemade Thai green curry paste but you could use a shop bought paste if you must.

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • 700g (1 ½ lbs.) chicken thighs or breasts, cut into bite sized pieces
  • 3 tbsp coconut or rapeseed (canola) oil
  • 400ml (16 fl oz.) coconut milk
  • Baby sweet corn, cut into small pieces
  • Mange tout
  • 1 to 2 tbsp fish sauce
  • FOR THE GREEN CURRY PASTE
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1½ tsp white pepper
  • 15 green bird's eye chillies - roughly chopped - More or less to taste
  • 8 cloves garlic - smashed
  • 3 small shallots - roughly chopped
  • 10 Thai sweet basil stalks – 1 tbsp
  • 5 coriander (cilantro) stalks - ½ tbsp
  • 1 thumb sized piece of galangal - thinly sliced
  • Zest of ½ lime
  • 5 kaffir lime leaves - fresh or frozen
  • 2 stalks lemongrass - about 4 generous tbsp
  • 1 tsp shrimp paste

Instructions

  1. Heat a frying pan over medium heat and toast the cumin and coriander seeds until warm to the touch and fragrant but not yet smoking. Transfer to a pestle and mortar to cool a little and then pound into a fine powder.
  2. Transfer this powder to a plate and add the white pepper. Set aside. If time is an issue, you could just add ½ tsp each of ground cumin and coriander.
  3. Add the remaining ingredients to a blender or food processor and pour in the cumin, coriander and white pepper. Blend to a smooth paste adding just enough water to do so. Some blenders will require more water for blending but try to keep it to a minimum. The paste needs to be thick, not runny so add water a spoonful at a time to blend.
  4. Now heat the oil in a frying pan over a medium-high heat or set your slow cooker to sear if you have a searing mode. Add the green curry paste and fry it for a couple of minutes, stirring continuously. Stir in the chicken, coconut milk, baby sweetcorn and mange tout and bring to a simmer.
  5. If you’re cooking in a pan, pour everything into your slow cooker and slow cook on high for 3 hours or low for 6 hours. After 6 hours add one to two tablespoons of fish sauce.
  6. Taste it and add more fish sauce or salt to taste. Serve over white rice or rice noodles.

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