Green chicken curry

A rich and fragrant green chicken curry that is so simply made in a slow cooker.

  • 4 hrs 45 mins cooking
  • Serves 6
  • Print
This rich and fragrant green chicken curry is so simple to make in your slow cooker using curry paste and fresh herbs.
Looking for more curry recipes or more slow cooked curries?


Green chicken curry
  • 1 kilogram chicken thigh fillets, halved
  • 2 clove garlic, crushed
  • 2.5 centimetre piece fresh ginger (15g), grated
  • 1 fresh long green chilli, chopped finely
  • 2 tablespoon green curry paste
  • 2 fresh kaffir lime leaves, torn
  • 230 gram canned sliced bamboo shoots, rinsed, drained
  • 400 gram canned baby corn, rinsed, drained, chopped coarsely
  • 3/4 cup (180ml) chicken stock
  • 1 2/3 cup (410ml) coconut milk
  • 2 tablespoon cornflour
  • 1 tablespoon water
  • 1 tablespoon grated palm sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2/3 cup loosely packed fresh thai basil leaves
  • 1/3 cup loosely packed fresh coriander leaves


Green chicken curry
  • 1
    Combine chicken, garlic, ginger, chilli, paste, lime leaves, bamboo shoots, corn, stock and coconut milk in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 4 hours.
  • 2
    Blend cornflour with the water in small bowl until smooth. Stir cornflour mixture, sugar, juice, sauce and half the basil into cooker. Cook, uncovered, on high, about 20 minutes or until thickened slightly. Season to taste. Serve sprinkled with coriander and remaining basil.


Add curry paste to suit your heat level tolerance; the strength of the paste will differ between brands.

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