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Slow-Cooker Thai Green Curry

Savor the exotic aromas of Thai cuisine when you walk through the front door after a long day at work. This Thai green curry features chicken thighs, green beans, and bell peppers simmered in coconut milk, green curry paste, and soy sauce for a tender and flavorful meal.


  • 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

Recipe Direction :

  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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