This Thai green curry recipe is the perfect slow cooker dish. It is an easy dinner that tastes much better than takeout. I am a fan of anything that makes meal prep easier so I can focus on other things other than being in the kitchen.
One of the easiest ways to make a soup or curry is to do it in your slow cooker. Throw in meat of your choice, chopped vegetables, spices, vegetable or meat broth and that’s it. Turn on your slow cooker and walk away. Slow cooker meals allow you to spend more time with your family and with how busy we are all now, who doesn’t want more time.
The Crockpot MyTime technology brings food to a safe temperature and then adjusts the cook cycle based on when YOU want your meal to be ready. Select your food, choose amount of meat used and schedule your meal. Love this! This gluten-free slow cooker Thai green curry can be prepared really quickly and doesn’t involve standing over a pot on the stove for an hour.
The Crockpot MyTime takes the guess work out of cooking. No more trying to figure out when the slow cooked meal will be ready. It is very easy to create this lovely aromatic curry at home using the slow cooker. The slow cooker Thai green curry is healthy, dairy-free and gluten-free. It makes a delicious weeknight dinner when served with rice or vermicelli noodles.
WHAT INGREDIENTS ARE NEEDED IN THE RECIPE:
- Green Curry Paste
- Onion
- Jicama
- Carrots
- Lemongrass
- Lime Leaves
- Fish Sauce
- Red Pepper
- Chicken Breasts
- Coconut Milk
- Vegetable Broth
- Vermicelli Noodles or Rice
- Fresh Basil and Cilantro
- Green or Red Thai Chilis
I have always loved Thai flavours and after visiting Thailand in Feb and eating all the amazing Thai food I could, I am even more in love with it. The food is just so flavourful. I added brown vermicelli noodles to my curry bowls which led to the quandary. Use a spoon or chopsticks to eat this meal?
I encourage you all to get your Crockpot out today and enjoy Crocktober with my new recipe!
HOW TO MAKE THE SLOW COOKER CURRY:
- Plug in the slow cooker.
- Choose “schedule meal ” then “food” then press soup.
- Choose “half pot”.
- Use “hour/minute” buttons to select time that you would like the soup to be done.
- Press start.
- Add all the ingredients to the slow cooker and stir well with a wooden spoon.
- Place lid on slow cooker.
- To serve divide cooked vermicelli or rice to each bowl.
- Ladle curry on top.
- Cut up some fresh basil and cilantro and sprinkle on each bowl.
HERE ARE MORE THAI RECIPES TO TRY:
Gluten-Free Thai Cabbage Salad
Gluten-Free Thai Bbq Chicken Pizza
Gluten-Free Thai Green Curry Soup
WANT MORE RECIPES? Subscribe to get new recipes delivered straight to your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram or Pinterest. I really would love to hear from you.
ANY QUESTIONS ABOUT GLUTEN-FREE? Have any questions about gluten-free baking, cooking or living please send me a DM. I would love to connect.
Slow Cooker Thai Green Curry
Equipment
- knives
Ingredients
- 4 tbsp green curry paste
- 1 small onion, chopped
- 1 1/2 cups jicama, chopped
- 1 1/2 cups carrots, chopped
- 6 pieces of lemongrass, about 1 1/2 inches each
- 5 dried lime leaves
- 2 tsp fish sauce
- 1 red pepper, chopped
- 2 boneless chicken breasts, chopped into bite sized pieces
- 3 cups coconut milk
- 2 cups vegetable broth
- Optional(chopped green and red Thai chilies)
- Cooked vermicelli noodles
- Fresh basil and cilantro
Instructions
- This makes 4 servings.
- Plug in slow cooker.
- Choose “schedule meal” then “food” and press soup.
- Choose “half pot”
- Use “hour/ minute” buttons to select time they you would like soup to be done.
- Press start.
- Add all ingredients to the slow cooker and stir well with a wooden spoon.
- Place lid on slow cooker.
- To serve divide vermicelli noodles to each bowl.
- Ladle curry on top.
- Cut up some fresh basil and cilantro and sprinkle on each bowl.
- Enjoy!
