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Photo of Slow-cooker green chicken curry by WW

Slow-cooker green chicken curry

2 - 5
PersonalPoints™ per serving
Total Time
6 hr 35 min
15 min
6 hr 20 min


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)

Raw skinless chicken breast

800 g, cut into 3cm pieces


4 medium, sliced

Frozen green peas

1½ cup(s), (220g)

Green 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 kaffir lime in a 4.5-litre (18-cup) slow cooker
  2. Lightly spray a large non-stick frying pan over high heat. Cook chicken, in batches, turning for 3-4 minutes or until golden. Add chicken and carrot to slow cooker and stir to combine.
  3. Cook, covered, on high for 3 hours (or low for 6 hours) or until chicken is tender. Add peas and beans and cook, covered, on high for 10 minutes. Stir in lime juice to taste.
  4. Serve curry sprinkled with coriander and extra thinly sliced kaffir lime.


SERVING SUGGESTION: Serve with extra fresh lime wedges for extra tang. TIP: Leftover kaffir lime leaves can be frozen for up to 6 months.