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Slow Cooker Thai Green Curry Chicken
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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
I use a family size
6 quart slow cooker
for this. If yours is smaller, adjust the amounts so it's no more than two thirds full.