This Slow Cooker Thai Green Curry can be prepared really quickly and doesn’t involve standing over a pan stirring to create that lovely silky sauce. It’s definitely a recurring favourite for our Friday night fakeaway!
The authentic name for this dish is ‘kaeng khiao wan‘ which literally means sweet green curry. I know many people will have probably tasted this at some point as it’s a staple of well known Thai dishes and, a popular choice in restaurants and takeaways. It’s also very simple to create this lovely aromatic curry at home using the slow cooker, and the results are just as delicious!
How do I recreate that authentic Thai Green Curry flavour?
The secret to a good Thai green curry is in the paste. Traditionally, the ingredients are pounded together to release all of the oils and flavours and smoothly combine them. Green chillies, coriander (hence the green colour of the dish!) and lemongrass are fused with ginger, garlic, spices and a good splash of fish or soy sauce.
If you have plenty of time, then making the paste from scratch is the way to go. If you’re pressed for time (like me), then a good shop-bought brand will work great. Our favourite is Mae Ploy Green Curry Paste.
I’ve included directions for making this dish using either homemade or shop bought paste. When I do make my own paste I like to make a good batch of it, portion it up, and put it in the freezer for future use as it keeps really well!
What vegetables work in a Slow Cooker Thai Green Curry?
The most common vegetables to include are mange tout and aubergines. As I cook this in the slow cooker I use vegetables that won’t turn to mush over a period of time, whilst still complimenting the flavours of the sauce!
That being said, I like to opt for baby sweet corn, shallots, green pepper and sugar snap peas. They all maintain a decent amount of ‘crunch’ after the cooking time and taste beautifully sweet in the sauce.
What do I serve with a Thai Green Curry?
I like to serve this curry with jasmine rice, a wedge of lime and a sprinkle of red chopped chillies for a little extra heat and colour. Red chillies are entirely optional but Dave always piles his high!
Can I freeze leftovers?
If the whole pot doesn’t go in one sitting (unlikely), this will also keep well for 48 hours in the fridge or up to three months in the freezer.
Slow Cooker Thai Green Chicken Curry
- 500 g chicken thighs
- 2 tbsp Thai green curry paste adjust according to type of paste and taste preference
- 2 shallots echalion or 'banana' shallots
- 6 baby sweet corn cobs
- 50 g sugar snap peas
- 1 green pepper capsicum
- coriander a good handful, roughly chopped
- 5 kaffir lime leaves
- 1 lemongrass stick of lemon grass
- 1½ tsp sugar
- 4 tbsp soy sauce (use Kikkoman Tamari or alternative if gluten free)
- 400 ml coconut milk
- ½ lime juiced
- 2 tbsp flour (use corn flour if gluten free)
- ½ tsp black pepper ground
- Cut the chicken thighs into large chunks and place in the slow cooker.
- Peel and slice the shallots and roughly chop the pepper. Cut the pieces of corn and sugar snap peas in half. Place all of this in the slow cooker with the chicken and season with the black pepper and roughly chopped coriander. Now sprinkle in the flour and stir through well to ensure everything is coated in the seasoning and flour.
- In a pan on the hob, fry the curry paste until it loosens and becomes highly fragrant. Pour in the coconut milk and combine this together until the coconut cream has completely melted and the sauce looks silky.
- Pour the paste and coconut milk sauce over the chicken and vegetables in the slow cooker, squeeze over the lime juice and stir through well. Replace the lid and cook on high for 3-4 hours.
Thai Green Curry PasteDepending on the paste used for the sauce you may need to adjust the seasoning at the end of cooking, according to taste. Adjusting the quantity of soy sauce, sugar or lime juice is usually the best place to start.
Gluten FreeIf you’re cooking gluten free, substitute the following ingredients:
- Soy Sauce – Kikkoman Tamari is a good alternative
- Flour – use cornflour instead