Slow Cooker Thai Green Curry

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- My Notes -

  • 2 Lime - juiced and 1 zested
  • 2 stalk Fresh Lemongrass - minced
  • 3 tablespoon Fish Sauce
  • 1 bunch Green Onion - green part only
  • 2 tablespoon Maple Syrup
  • 3 tablespoon Fresh Ginger - minced
  • 3 tablespoon Thai Green Curry Paste
  • 5 Kaffir Lime Leaves
  • 2 bunch Thai Basil
  • 1.5 teaspoon Ground Coriander
  • 1.5 teaspoon Ground Cumin
  • 2 Thai Chile Pepper - (optional)
  • 2 tablespoon Fish Sauce
  • 1 cup Bone Broth
  • 2 Lime - juiced
  • 2 pound Boneless Chicken Breast - thighs, etc.
  • 0.5 pound Green Beans - trimmed and cut in half
  • 1 Red Bell Pepper - julienned
  • 1 can Coconut Milk - 14 oz can
  • Fresh Cilantro - to taste
  • If using chillies is desired, grind the Thai chillies in a spice grinder until a powder is formed. Combine lime juice, zest, fish sauce, maple syrup, three tablespoons curry paste, ground chillies, bone broth in a large slow cooker on high heat. Cut the chicken into bite sized pieces, and add to the slow cooker (crockpot) once the mixture is heated and steaming. Let cook for 2-3 hours, and add the cut green beans, bell pepper, and coconut milk to cook for another 20-30 minutes.
  • Serve with steamed white rice and fresh cilantro/limes for garnish and a drizzle of green curry paste.
  • Make the curry paste… blend together the lemongrass talk, green onions, ginger, kaffir lime leaves, Thai basil (reserve ¼ cup leaves for garnish), coriander, cum, fish sauce and juice of two limes in a food processor or blender. Set aside.
We recommend using homemade bone broth to avoid consuming any garlic or onions, and Native Forest brand unsweetened, no thickeners coconut milk.


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