Submitted by Paulene Christie
Thai Green Chicken Curry
Serving: 6
Ingredients
1
- 1kg skinless chicken thigh fillets
- 100g round green beans. Trimmed and cut in halves
- 1/2 eggplant cubed (135g)
- 1/2 green capsicum/bell pepper cut in strips (120g)
- 2 kaffir lime leaves cut in strips (equal to 1 tbsp of strips in a jar)
- 1 Tbsp Fish Sauce
- 1 tbsp fresh squeezed lime juice
- 800ml coconut milk with 1 tbsp cornflour whisked into the milk before adding to slow cooker
- 1/3 cup Ayam Thai Green Curry Paste whisked in with the milk and cornflour
2
- 1 bunch broccolini trimmed (120g)
- 1 zucchini, halved and sliced (185g)
3
- 1 bunch buk choy, trimmed so mostly just the green tips
- 60g baby spinach leaves
Instructions
- Add all ingredients in group 1 to slow cooker
- Be SURE to whisk the cornflour into the coconut milk (& curry paste) before adding that to the chicken and vegetables in the slow cooker (this helps prevent your coconut milk splitting)
- Cook on low for 6hrs in 6L slow cooker
- After 1.5hrs of cooking time has passed add the ingredients in group 2
- In final 1hr of cooking time add ingredients in group 3
- Serve with fresh lime wedges for a beautiful Thai taste!
Tried this recipe?Scroll Down To Share What You Think
Easy to follow & easy to eat 🙂
A delicious Thai dish that’s just like takeaway – but better!
Absolutely delicious, best Thai curry ever. I will never buy takeaway curry again. Definitely a favourite in our house.
i have made this many times using similar ingredients but mixing that tbs of cornflour into the coconut milk made a huge difference
Can I use chicken breast instead and maybe cook it for less time???
Sure – I just find breast a little dry in slow cooking so I always use thigh
Time wouldn’t really change much 🙂
Can this recipe be done with red curry paste instead?
I guess you could yes 🙂
Do you brown the chicken first?
No 🙂 I’ll always say specifically if I do though 🙂
Can I use coconut cream instead of milk?
Yes
Just add a tspn of cornflour to it before adding to prevent it splitting
Could you use beef
Sure you could 🙂
Was a family hit last night in my 5.5ltr will definitely be doing this one again
Is it necessary to have the eggplant? Also, is this a freezable meal?
You can definitely leave out the eggplant if your prefer 🙂
I’ve not freezed it myself to be certain but I’d love to hear how it goes if you do
Could you use the box Thai green curry mix instead do you think?
Does the chicken end up shredding by the end.
TIA
Not shredding but you could shred if you wanted to 🙂 You can also make a box/pkt mix as well
Mine was a little bland
I’d like to add bamboo shoots, at what point do you think they should be added?
This was delicious.
I substituted carrot for the zucchini, omitted the broccoli (as had none).
I put everything in first two steps, adding spinach in last hour with some more fish sauce too.
A huge hit with us, especially with teenager sons. Used seasonal vegetables and swapped sugar with palm sugar. Another recipe in our family favourites ?
Great recipe, I swapped eggplant for spring onions and added more veg. Turned out perfect!
This curry was delicious and full of flavour, easy to prepare and the whole family enjoyed it.
Passed the teenage test with 5 stars. Favourite curry.
I used red curry paste and vegetables l had in the fridge. Carrot, onion and eggplant.
Also used 1 Coconut Milk and 1 Coconut Cream.
First time using Fish Sauce as not a seafood fan and have avoided using in the past. Couldn’t taste it.
I used carrots & potato in the first group (because that’s what I had). Then cauliflower and in the last hour, mushroom & bok choy.
I add the coconut milk in the last 30 mins, so no need for cornflour. Absolutely delicious flavour. Mmmm definitely restaurant material!!! 🫶🏼
That’s great feedback! Thanks Margaret 🙂