Slow-Cooker Thai Green Curry Chicken

The aromas from this homemade green curry paste with ginger, lemongrass and chiles in this slow-cooker meal will fill your kitchen.

Zero cholesterol Asian rice recipe

Serve with Ginger Peanut Rice.

Prep Time
25 min
Cook Time
180 min
205 min


  • 2 stalks fresh lemongrass
  • 2 yellow onions, coarsely chopped
  • 1 cup chopped fresh cilantro
  • 1/4 cup peeled and chopped 
fresh ginger
  • 1½ tbsp fish sauce
  • 1 to 3 jalapeño chile peppers, 
seeded and chopped
  • 4 cloves garlic
  • 1 tbsp ground coriander
  • 2 tsp organic evaporated 
cane juice
  • 1 tsp minced lime zest
  • 1 13.5-oz BPA-free can coconut milk 
(Try: Native Forest Unsweetened Organic Coconut Milk Classic)

  • 2 tbsp safflower oil, divided
  • 12 bone-in chicken thighs, skin removed (2½ to 3 lb total)
  • 1 red bell pepper, cut into strips
  • Chopped fresh basil and unsalted dry-roasted peanuts, optional, for serving


  1. Prepare curry paste: Trim reedy stalks and root end from lemongrass, then slice and mince from root end, about 4 inches. Purée lemongrass, onion, cilantro, ginger, fish sauce, jalapeño, garlic, coriander, cane juice and lime zest in a food processor. Transfer purée to a 4- to 6-quart slow cooker; stir in coconut milk.
  2. In a large sauté pan on medium, heat 1 tbsp oil. Add half of chicken and cook until just browned. Add chicken to slow cooker and brown remaining half of chicken in remaining 1 tbsp oil; transfer to slow cooker. Cover slow cooker and cook on high for 1½ to 2 hours or on low for about 3 hours. Stir in bell pepper. Cover and cook on high for 15 minutes more. If using, sprinkle basil and peanuts over each serving.

Nutrition Information

  • Serving Size 2 thighs with sauce
  • Calories 324
  • Carbohydrate Content 10 g
  • Cholesterol Content 117 mg
  • Fat Content 19 g
  • Fiber Content 2 g
  • Protein Content 27 g
  • Saturated Fat Content 12 g
  • Sodium Content 438 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g