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Slow-Cooker Thai Green Curry

by Jordan Ballantine


for 5 servings

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


  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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