Easy Slow Cooker Thai Green Chicken Curry
This easy slow cooker Thai green chicken curry is packed with flavor and perfect for a weeknight meal. Tender chicken and vegetables simmer in a creamy, fragrant coconut milk-based sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion medium, chopped
- 2 cloves garlic minced
- 1 tablespoon Thai green curry paste
- 1 can coconut milk (13.5 oz)
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 0.5 tablespoon brown sugar
- 1 red bell pepper chopped
- 1 cup broccoli florets
- 0.25 cup fresh basil leaves chopped
- 0.25 cup fresh cilantro leaves chopped
- 0.5 cup cooked rice for serving
Instructions
Preparation Steps
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and Thai green curry paste. Cook for 1 minute more, stirring constantly.
- Transfer onion mixture to the slow cooker. Add chicken breasts, coconut milk, chicken broth, fish sauce, and brown sugar.
- Cook on low for 4-5 hours or on high for 2-3 hours, or until chicken is cooked through.
- Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
- Add red bell pepper and broccoli florets. Cook for another 30 minutes, or until vegetables are tender.
- Stir in basil and cilantro. Serve over cooked rice.
Notes
Serve with a side of lime wedges for extra flavor. Garnish with extra cilantro and basil.