I think it’s pretty clear that I love my slow cooker, I love chicken, and I love curry, so… here we are again with a delicious slow cooker chicken curry.
When you think of curry, you probably think first of Indian food and the typical Indian yellow curry; however, I really prefer the Thai curry flavors, which go with coconut milk so well. This recipe uses green curry, which is probably the most popular Thai curry color, likely because it’s more flavorful than red curry tends to be.
This dish isn’t particularly spicy, so feel free to amp up the spice if you want, but I loved it as is. Over rice and with a little extra lime, this is a great dish for a rainy spring day like today!
Slow Cooker Green Curry Coconut Chicken
Yield 4-6 servings
- 2 pounds skinless chicken breast
- 2 cloves garlic, minced
- juice from 2 limes
- pinch of salt and pepper
- 1 can coconut milk (full fat preferable)
- 3 tablespoons green curry paste
- 1/4 teaspoon salt
- 2 tablespoons basil, chopped
- Put the chicken, minced garlic, lime juice, salt and pepper into the slow cooker and mix to combine.
- Cook on high for for 2-4 hours or on low for 6-8 hours.
- Using two forks, shred the chicken in the slow cooker.
- Mix in the coconut milk, green curry, salt, and basil and cook for an additional 20-30 minutes, until it starts to reduce and thicken somewhat.
- Serve with rice or another type of grain and a lime wedge.
Courses Lunch or Dinner