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Slow-cooker green chicken curry

Slow-cooker green chicken curry

Total Time
6 hr 35 min
15 min
6 hr 20 min
If you like light and fresh Thai-style curries, you’ll love this recipe that is cooked in the slow cooker so you can set and forget. Very easy and so delicious!


Light canned coconut milk

1 cup(s), (250ml)

Salt reduced chicken stock

½ cup(s), (125ml)

Green curry paste

2 tbs

Kaffir lime leaves

6 individual, plus extra, finely sliced, to serve, (see tips)

Skinless chicken breast

800 g, cut into 3cm pieces


4 medium, sliced

Frozen green peas

1½ cup(s), (220g)

Green string beans

200 g, cut into 4cm lengths

Lime juice

2 tbs, to taste

Fresh coriander

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Combine coconut milk, stock, paste and lime leaves in a 5.5 litre (22 cup) capacity slow cooker.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken in batches, turning, for 3–4 minutes, until golden. Add chicken and carrots to slow cooker and stir to combine.
  3. Cover with lid. Cook on high for 3 hours (or low for 6 hours). Stir in peas and beans. Cook, covered, on high for a further 10 minutes. Stir in lime juice.
  4. Serve curry sprinkled with coriander and extra lime leaves.


COOK'S TIPS: Serve with fresh lime wedges for extra tang. Leftover lime leaves can be frozen in reusable snap–lock bags for up to 6 months. TO REFRIGERATE: Store curry in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 2 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot. TO FREEZE: Store curry as above for up to 3 months. Thaw overnight in the fridge. Reheat as above.