Slow Cooker Thai Green Chicken Curry
Prep time
Cook time
Total time
Serves: 6
  • For the sauce:
  • 1 15oz can light coconut milk
  • ½ cup raw cashews
  • 1 heaping tablespoon Thai green curry paste (make sure there is no fish sauce if you are vegetarian)
  • 5-6 Kaffir lime leaves
  • 1 tablespoon lime juice
  • 1 tsp minced garlic
  • 1 tsp minced ginger root
  • ¼ cup cilantro
  • For the Curry:
  • 4-5 chicken breasts or 8-10 chicken thighs, diced (or a mix of both) (if you are vegetarian omit and add more vegetables)
  • 1 small yellow onion, diced
  • 2 bell peppers, sliced
  • 1 medium carrot, sliced
  • 1 cup green beans, chopped
  • 1 15oz can chickpeas, drained and rinsed
  1. Place the sauce ingredients in a high speed blender and blend until smooth.
  2. Add the chicken, onion, bell peppers, and carrots to the slow cooker and pour the sauce over, toss to coat.
  3. Cook on high for 4 hours, stirring every 30 minutes or so.
  4. After 2 hours add in the green beans and the chickpeas and cook for another 1-2 hours.
  5. Divide into 6 equal servings and enjoy with optional garnishes (cilantro, lime leaves, lime juice, sesame oil, pistachios, crushed cashews).
If you are making the vegetarian version the total cooking time will only be about 2 hours on high. Add the chickpeas and green beans to the slow cooker after just 1 hour.
Nutritional Information
Serving size: ⅙ recipe Calories: 358 calories Fat: 13g Carbohydrates: 31g Sugar: 8g Fiber: 8g Protein: 31g
Recipe by Nutrition in the Kitch at