Thai Green Chicken Curry
A cozy and aromatic Thai Green Chicken Curry perfect for weeknight dinners with layers of flavor from green curry paste and creamy coconut milk.
Ingredients
Protein
- 1 lb chicken thighs, cut into pieces Use dark meat for best texture.
Rice/Grains
- 1 cup cooked jasmine rice Optional for serving.
Veggies
- 1 cup vegetables (e.g., bell peppers, zucchini, or green beans)
Sauce
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons green curry paste
- 2 tablespoons fish sauce Adjust saltiness as needed.
- 1 tablespoon sugar
Toppings
- to taste fresh basil leaves For garnish.
Instructions
Cooking
- Place the chicken pieces in the slow cooker in an even layer.
- In a bowl, mix together the coconut milk, green curry paste, chicken broth, fish sauce, and sugar until smooth.
- Pour the mixture over the chicken, ensuring it covers the chicken.
- Add the vegetables on top of the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Stir in the fresh basil before serving.
- Serve the curry over cooked jasmine rice and garnish with extra basil.
Notes
Leftovers taste even better the next day. Store in an airtight container up to 4 days and reheat gently on low.