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94% would make again

Slow-Cooker Thai Green Curry

Tasty Team


for 5 servings

  • 2 lb bone-in, skin-on chicken thighs (1 kg)
  • 2 tablespoons thai green curry paste, add more depending on how spicy you like it
  • 2 tablespoons soy sauce
  • 3 cups red bell pepper (300 g), sliced
  • ½ cup green beans (200 g), topped and tailed
  • 1 red chili, chopped and deseeded
  • 15 oz coconut milk (400 g), 1 can
  • salt, to taste
  • pepper, to taste
  • oil, for frying
  • rice

Nutrition Info

    Calories 472
    Fat 30g
    Carbs 12g
    Fiber 2g
    Sugar 5g
    Protein 38g

Estimated values based on one serving size.


  1. Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
  2. Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
  3. Cook on high for 2.5 hours.
  4. Stir in the peppers, green beans, chilli, and coconut milk.
  5. Cook for a further 30 minutes.
  6. Serve over rice.
  7. Enjoy!

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