Thai chicken curry in bowl with a wedge of lime on the side

Slow cooker Thai chicken curry

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(26 ratings)

Prep: 10 mins Cook: 6 hrs - 8 hrs


Serves 4

Don't slave over a hot stove – our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (excluding to serve items)

  • kcal473
  • fat25g
  • saturates16g
  • carbs13g
  • sugars10g
  • fibre5g
  • protein49g
  • salt1.6g
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  • 3 tbsp Thai green curry paste
  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 800g skinless and boneless chicken thighs, halved
  • 1 aubergine, chopped



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 fresh lemongrass stalks, sliced
  • thumbsized piece root ginger, sliced
  • 6 kaffir lime leaves
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

To serve

  • cooked rice and fresh Thai basil leaves



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat. 

  2. Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.

  3. Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.

  4. Serve with rice and Thai basil scattered over.    

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Comments, questions and tips

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Javier Rico's picture
Javier Rico
3rd Jun, 2020
Add curried coconut milk in the last 30mins instead. If not, it turns into an oily sauce, with not impressive taste after 6h cook. Add more veggies (onion, green beans?)
24th May, 2020
used exact ingredients, cooked for 6 hours - totally inedible! was more like vindaloo, totally burnt my mouth out, and tasted for 1 hour+. absolute waste of time and money! Ended up with scampi & chips for tea after eagerly awaiting a Thai Green Curry - which is usually a mild curry.
Sydneyceltic's picture
16th May, 2019
Replaced brown sugar with cinnamon and rice with noodles, my personal preference. Couldn't find lemongrass stalks or fish sauce, so added some coriander. Also had a few unexpected guests call, so I offered them some. Clean plates speak for themselves, a keeper!!!
Aaron Silvestri's picture
Aaron Silvestri
14th Jan, 2019
Did the creator of this dish actually taste the end result? Even after following the recipe to the letter and using fresh ingredients the dish turned out horrible. 0/10 would not recommend!
13th Jan, 2019
I have made this a couple of times and it was well received on both occasions. The chicken just melts in the mouth! I added spring onion and a finely chopped red chilli just to add an extra kick.
Amy Wallace's picture
Amy Wallace
7th Jul, 2018
So delicious and creamy! The chicken was so, so tender. I doubled the sauce ingredients and added more vegetables. This was one of the easiest recipes I've ever cooked, such a little amount of work for such a good result. Will definitely cook again.
3rd Mar, 2018
This was so easy and delish! I did add slightly more paste than the recipe stated, but it was great!
3rd Jan, 2019
Does this dish keep in the fridge once cooked for a day or 2?
goodfoodteam's picture
6th Jan, 2019
Thanks for your question. Yes, we recommend eating within two days.
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