Thai Green Chicken Curry

Submitted by Paulene Christie

Thai Green Chicken Curry

5 from 3 votes
Serving: 6
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes



  • 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 Ayum Thai Green Curry Paste whisked in with the milk and cornflour


  • 1 bunch broccolini trimmed (120g)
  • 1 zucchini, halved and sliced (185g)


  • 1 bunch buk choy, trimmed so mostly just the green tips
  • 60g baby spinach leaves


  • 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!

24 thoughts on “Thai Green Chicken Curry”

  1. i have made this many times using similar ingredients but mixing that tbs of cornflour into the coconut milk made a huge difference

  2. Could you use the box Thai green curry mix instead do you think?
    Does the chicken end up shredding by the end.

  3. 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.

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