Thai Green Chicken Curry – Slow Cooker

Slow-Cooker version of Thai curry to serve over rice – fragrant and flavorful
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Prep Time 20 minutes
Slow Cooker 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Thai
Servings 12

Equipment

  • Slow Cooker

Ingredients
  

  • 3 lbs chicken tenders
  • 1/2 cup chopped fresh basil plus extra for garnish
  • 1/2 cup chopped fresh cilantro
  • 1 onion chopped
  • 2 red bell peppers – sliced
  • 1 can 8 oz bamboo shoots (drained)
  • 1 can 14 oz baby corn (drained)
  • 2 TBS ginger squeeze tube
  • 3 TBS garlic squeeze tube
  • 1/2 cup green curry paste from jar
  • 1 lime – juice
  • 2 cans 13.5 oz coconut milk
  • salt to taste
  • 1 jalapeno (cut in small pieces) for extra heat

Instructions
 

  • Cut chicken tenders into bite-size pieces and place in bottom of slow cooker.
  • Top with basil, cilantro, onion, red bell peppers, bamboo shoots, baby corn.
  • In a bowl, combine ginger, garlic, curry paste, lime juice and coconut milk. Whisk to combine. Pour mixture over top of other ingredients.
  • Cook on LOW for 8 hrs.
  • Salt, to taste