I’ve been focusing on my slow cooker lately. I guess it’s partly that time of year, and I’m trying to work my slow cooker into the meal plan a little more while we’re doing our Whole30 this month. I’m a fan of anything that makes meal prep easier so I can get through 30 days of home cooking every meal!
For example, I love a nice Thai curry, but not all the work that goes into cooking it, so today I decided to figure out how to do a simple paleo and Whole30 Thai green curry chicken in my slow cooker.
I used a family pack of skinless, boneless chicken thighs for this recipe. I normally cook with the skin on, but chicken skin tends to get kind of mushy in the slow cooker so I skipped it here. For the curry itself, I used my usual store-bought curry paste. Yes, if you’re really ambitious you can absolutely make your own curry paste. Personally, I have many, many things to do in a day, and that task takes a backseat, especially as there are several brands of curry paste that are paleo and Whole30 compliant. I use *ahem* Cock brand curry paste which is easily found at my local grocery stores. If you can’t find any of that, Thai Kitchen and Mae Ploy are other “clean” brands of curry paste. Just make sure to check the ingredient list in any ready-made curry paste you pick up. No soy, sugar, preservatives, or vegetable oils.
When I was reviewing the guidelines before this Whole30 challenge, I was pleasantly surprised to find out that white potatoes are now allowed! Woot! We don’t eat them very often, but it’s nice to have the option. So I added one diced potato to the curry. I love how the smaller pieces of potato start to break down in the slow cooker allowing the starch to thicken the curry sauce a bit.
If you wanted to add some other veggies in here, sliced eggplant and/or some bamboo shoots would be great (and authentic) choices.
Once your curry is done, stir everything up and then pull the meat apart into bite size pieces with a couple of forks. Serve over rice or choose cauliflower rice for a healthy and flavourful Whole30 meal. Yum! Easy and delicious – that’s my kind of dinner!
Check out more of my paleo/gluten-free recipes!
Slow Cooker Thai Green Curry Chicken
Ingredients
- 1 large potato
- 4 pounds boneless skinless chicken thighs
- 1 can 13.5 oz. full-fat coconut milk
- 3-6 tablespoons of green curry paste according to taste
- 2 teaspoons fish sauce optional
- juice from 1 lime
- 1 inch piece of lemongrass
Instructions
- Peel and dice the potato then add it to the bottom of the slow cooker. Layer chicken pieces on top.
- In a small bowl, whisk together coconut milk, green curry paste, fresh lime juice, and optional fish sauce.
- Pour curry mixture over chicken in the slow cooker.
- Cut lemongrass stalk in half and add to slow cooker.
- Cook on low for 6 hours.
- Use two forks to pull chicken apart before serving. Pour curry sauce over top and garnish with fresh basil.
Notes
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Holy cow… thai green curry is one of my favorite meals, but I’ve never even considered trying to make it myself! I can’t wait to try this recipe- it looks so easy! 🙂
It really is! Let me know how it turns out for you!
I enjoy Thai curry, but have never made it myself. I like that this is a crock pot dish! Thanks, Olivia!
This sounds so good. I really like Thai food but have not made it at home. I will give this a try
Mmmm. Looks like I’m having Thai curry for dinner tonight!
Wow! Just made this for my husband and me – it’s delicious and incredibly easy. I substituted sweet potatoes for regular ones, which worked well. Doing Whole 30 (in first week) so I’m glad to have anothe meal I look forward to!
Oh that sounds very good.
What kind of green curry do you use? Can you kindly post a picture? I am not sure if the ones sold here at the Asian stores are GF, or have other “mystery” ingredients. Thank you.
If you check the ingredient list, you should be able to tell if there’s anything in there that shouldn’t be. Mae Ploy is widely available and GF, paleo, and Whole30 compliant. (I make curry often enough that I like the tub size.)
This looks so delicious and easy to make. I have heard of Whole30 before, but never tried it. We do try to eat whole foods though. Thank you for sharing!
I didn’t know Mae Ploy green curry paste is GF and Paleo. I have a few friends who are following the Paleo diet and they will be pleasantly surprised to hear they can have curry!
This sounds good and I’d like to give it a try. Just wondering though, what sized slow cooker is this recipe for?
Hi Irene! I use a 6 quart family size one. If yours is smaller, just adjust the amounts so your slow cooker is no more than two thirds full.
Thanks for your reply Olivia. I have a 4 quart so will adjust acordingly :-).
is 1 can of coconut milk enough for the chicken not to get dried out? ever use more?
1 can has always been enough for us. Don’t forget the chicken will release some liquid while it cooks too.
Can you use chicken breasts or do you have to use thighs? Looks great! Thanks for sharing! Starting Whole30 on Sept 5!
I’m sure you can use chicken breast, this recipe is pretty forgiving.
Good luck on your Whole30! Did you see any of my other Whole30 recipes, meal plans, and resources? Here’s a few links you might find helpful:
10 Super Duper Tips to Prepare for Your Whole30
30 Whole30 Slow Cooker Recipes
More Whole30 recipes
I so need to make this! Love green curry!