I was turned on to green curry while in college at tcu. my roommates and loved the green curry chicken or massaman yellow curry at a local thai restaurant and it always hit the spot. many curries can contain unhealthy oils and sugar so I love this healthier version with the added ease from the slow cooker. this slow cooker green curry chicken is a breeze to make and high in protein and healthy fats.
green curry chicken ingredients:
here is the ingredient line up…
- chicken breasts: you can also use boneless and skinless thighs if you prefer.
- coconut milk: canned full-fat coconut milk is the base of this creamy sauce.
- green curry paste: make sure to check ingredients- this is a cleaner ingredient brand that I love.
- veggies/aromatics: I use in-season broccolini and eggplant as well as carrots, ginger and garlic and fresh thai basil.
- honey: instead of sugar, I add honey to add a touch of sweetness and balance flavors.
- cashews: adds a crunch factor, added protein and healthy fats.
- steamed rice or cauliflower rice, for serving
how to make:
the slow cooker is your best friend in this slow cooker green curry chicken recipe. start off by seasoning your chicken breasts and veggies in the slow cooker then add your coconut milk, green curry and honey. after cooking for most of the time, add your broccolini into the slow cooker and shred your chicken in large chunks. I also stir in cashews for texture. After a quick 30 minutes to finish cooking, I finish the curry with fresh thai basil and lime juice. Serve atop steamed rice or cauliflower rice for the perfect quick dinner.
menu ideas:
this green curry chicken is delicious served solo or made for meal prep. below are some additional serving ideas:
- weeknight family dinner: serve green curry chicken with steamed jasmine rice cooked in bone broth with fresh sliced avocado.
- couple dinners party: serve green curry chicken with coconut lime rice, cucumber salad and gf potstickers.
- sunday supper: serve green curry chicken with steamed jasmine rice, fresh mango slices and gf egg rolls.
are you a lover of slow cooker recipes? check out my slow-cooker asian marinated short ribs or my slow-cooker bourbon & pear pot roast.
Slow Cooker Green Curry Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts about 4 breasts
- 1.5 teaspoon kosher salt
- 20 turns freshly-cracked black pepper
- 1/2 red onion sliced thinly
- 2 T fresh ginger minced
- 3 cloves garlic minced
- one medium eggplant cubed in 1-inch cubes
- 4 medium carrots sliced
- 1 Tablespoon honey
- 1 13.5 oz can of coconut milk full fat
- 3 Tablespoons green curry paste
- 1 bunch broccolini sliced on the bias in 1-inch pieces
- 1 cup roasted and salted cashews
- 1/4 cup fresh thai basil julienned, plus more leaves for garnish
- 1 medium lime plus additional wedges for garnish
Instructions
- In a slow cooker, add chicken breasts and season liberally on both sides with salt and pepper. Add the red onion, ginger, garlic, eggplant and carrots atop.
- Add the coconut milk, green curry paste and honey, stirring and turning with tongs to incorporate. Add lid to slow cooker and slow cook on LOW for 4 hours.
- Remove lid, and with tongs, shred the chicken in to large chunks. Stir in broccolini and cashews then slow cook on LOW an additional 30 minutes.
- When cooking is finished, stir in julienned basil and the juice of 1 lime.
- Serve green curry ladled atop steamed or cauliflower rice.
