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If you’re craving a fragrant, creamy curry that tastes like a proper takeaway but is healthier and easier to make, this Slow Cooker Thai Green Curry is one you need to try.
Tender chicken thighs are slow cooked in a rich coconut curry sauce with garlic, ginger, lime leaves and Thai green curry paste for the ultimate flavour-packed comfort meal. It’s creamy, warming and surprisingly simple to throw together.
Why you'll love this recipe
- Minimal prep — just dump and go
- Rich, creamy Thai-inspired flavours
- High-protein and satisfying
- Healthier than your usual takeaway
- Perfect for meal prep or busy evenings
- Packed with warming aromatics and spice
This is one of those recipes that feels incredibly indulgent whilst still being balanced enough for everyday dinners. The coconut milk creates a silky sauce, the lime leaves and curry paste bring authentic Thai flavour, and the slow cooker makes the chicken unbelievably tender.
It’s the kind of comforting dinner you’ll want on repeat throughout the colder months — especially served with fluffy rice and fresh lime.
Slow Cooker Thai Green Chicken Curry
10 minutes
3 hours (high) or 4–5 hours (low)
4
Slow Cooker
Thai
Delicious Slow Cooker Thai Green Chicken Curry Recipe
Ingredients
- 600g chicken thighs
- 1 large onion, sliced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 green chilli, sliced
- 1 green bell pepper, sliced
- 6 lime leaves
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 3 tbsp Thai green curry paste
- 1 tbsp brown sugar
- 400ml full-fat coconut milk
Garnish
- 1 lime, sliced
- Handful fresh coriander
Instructions
1. Add everything to the slow cooker
Add the chicken thighs, onion, ginger, garlic, green chilli, bell pepper, lime leaves, soy sauce, fish sauce, Thai green curry paste, brown sugar and coconut milk to the slow cooker.
2. Season and cook
Season well with salt and pepper, mix everything together, then cook on high for 3 hours or low for 4–5 hours until the chicken is tender and cooked through.
3. Garnish and serve
Top with fresh coriander and lime slices before serving.
4. Enjoy
Serve with fluffy jasmine rice or noodles and tuck in.
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THE FULL MACROS READY FOR YOU
CALORIES | 435
UNDER 500 CALORIES PER SERVING
PROTEIN | 41.8G
OVER 40G PROTEIN PER SERVING
CARBS | 12G
UNDER 12G CARBS PER SERVING
FAT | 25G
UNDER 25G FAT PER SERVING
FIBRE | 3G
OVER 3G FIBRE PER SERVING
A creamy, high-protein curry that delivers takeaway flavour with a healthier twist.
Why choose this Slow Cooker Thai Green Chicken Curry Recipe?
HIGH PROTEIN RECIPE
EASY TO COOK IN THE SLOW COOKER
THE PERFECT COMFORT FOOD AFTER A LONG DAY
UNDER 500 CALORIES
Swaps & Upgrades
- Add green beans or pak choi
- Swap chicken thighs for chicken breast
- Add extra chilli for more heat
- Serve with jasmine rice or noodles
- Add fresh Thai basil before serving
- Use tofu for a vegetarian version
Frequently Asked Questions
Can I use light coconut milk?
Full-fat is highly recommended as light coconut milk is more likely to split during cooking.
What curry paste works best?
Mae Ploy Thai Green Curry Paste gives the best authentic flavour.
Can I freeze this recipe?
Yes — freeze for up to 2 months.
It’s too thick — what should I do?
Add a splash of stock or water to loosen.
How to thicken the sauce?
Remove the lid for the last 30 minutes or add 1 tsp cornflour mixed with water.
Is this very spicy?
Medium–hot.
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More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
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