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Slow Cooker Thai Green Curry Chicken

Impress your guests with this curry recipe. The fresh and fragrant green curry paste made from scratch perfectly pairs with the creaminess of the coconut milk.
Prep Time10 minutes
Cook Time4 hours
Total Time8 hours 10 minutes
Course: Main Dish
Cuisine: Asian, Thai
Servings: 8 people

Ingredients

  • 1 Kilos Chicken Thighs Bone-in
  • 1.5 Cups Coconut Milk
  • 2 Tablespoons Fish Sauce
  • 4 Pieces Kaffir Lime Leaves
  • 1 Bunch Thai Basil Fresh
  • 4 Pieces Red Thai Chilis
  • 1 Cups Chicken Stock
  • Salt to taste
  • Black Pepper to taste

Green Curry Paste

  • 1 Bunch Cilantro Leaves Fresh
  • 2 Stalks Lemongrass
  • 4 Pieces Jalapeno Peppers
  • 2 Pieces Shallots
  • 6 Cloves garlic
  • 1 Piece Ginger Thumb-sized
  • 2 Pieces Lime Juice

Instructions

  • Season chicken with salt and pepper and arrange on the bottom of the slow cooker.
  • Puree all ingredients for the curry paste in a food processor.
  • Heat a tablespoon of oil in a pan and roast the curry paste until aromatic.
  • Deglaze the pan with the chicken stock and add into the slow cooker.
  • Add in coconut milk and fish sauce.
  • Cook on low for 4 hours.
  • Season to taste with additional fish sauce.
  • Garnish with fresh basil leaves and red thai chilis.