Chicken/ Main Course/ Recipes/ Slow Cooker

Crock Pot Green Curry Chicken

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Hey friends!

How’s everyone doing this week? We are getting ready to fly to Florida so I can be the matron of honor in my BFF’s wedding this weekend! We’ve been looking forward to this for so long and I can’t believe the day has finally arrived!! Hopefully my body won’t be too achy after the lovely six hour flight…or maybe Virgin America will take pity on me and provide a first class upgrade. Probably not, but a girl can dream, right? Any tips for flying super preggo are welcome! I’ve got compression stockings (hot) and know to drink tons of water and walk around every thirty minutes. Am I missing anything?

I’ve been waiting patiently for a week now to share this yummy slow cooked creation with y’all! Crock Pot recipes are the most popular recipes on this site so I know you guys love them just as much as I do.

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I seriously don’t like to remember life without my slow cooker. It’s my very favorite kitchen appliance…ever! It just makes the days SO easy and I know it will come in even more handy when I have a baby on my hands in a few months.

For years, I used this crock pot {or something very similar – I got mine from Target} and loved it. When we got married, though, we were gifted with a generous gift card and I used it to splurge on this bad boy. And I’ve never looked back. I LOVE love love LOVE this slow cooker. My mom has the same one and adores hers, too. The best part is the cast aluminum insert that you can remove and use to brown/saute ingredients on the stove top. Plus, it makes cleaning an absolute breeze. So…if you’re in the market for a great slow cooker, I highly recommend the all-clad one. It’s my baby.

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Back to the recipe though. This is a basic, but delicious green curry chicken that can be made in a flash! Really, the choice of veggies is entirely up to you. I just picked some of my favorites. There’s a yummy Thai restaurant here that puts eggplant in their green curry and it makes it sooo good. The eggplant cooks really slow and sort of soaks up extra sauce to almost thicken the curry a bit. Highly recommend.

Don’t freak out if it doesn’t appear like there’s enough liquid in this recipe. Yes, you only need one can of coconut milk here and no extra broth or water. The chicken and veggies will release some liquid as they cook and the end result is a thick, deliciously creamy and spicy curry. The lime juice brightens everything up at the end.

Enjoy, y’all!

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Crock Pot Green Curry Chicken
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins

This simple and delicious Thai curry can be assembled in minutes. Serve with hot rice, fresh lime juice and don't forget the sriracha!

Course: Main Course
Cuisine: Thai
Servings: 4
  • 1 small eggplant peeled and diced
  • 1 green bell pepper diced
  • 2 cups green beans cut into 2" slices
  • 1/2 acorn squash or whatever squash you like...sweet potato would also work, peeled and diced
  • 1 yellow onion
  • 2 inch knob fresh ginger peeled and minced
  • 1 lb boneless skinless chicken breasts cut into bite sized pieces
  • 1 13.5 oz can coconut milk
  • 3 tbsp green curry paste
  • 1/2 tsp cayenne pepper
  • 3/4 tsp salt
  • 1 tsp fish sauce
  • 1 tsp sugar
  • juice of 1 lime
  • minced cilantro for serving
  • hot cooked rice for serving
  1. In the Crock Pot, place the diced eggplant, bell pepper, green beans, onion, ginger and chicken. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry paste, sugar, fish sauce and salt. Pour this over the chicken mixture in the Crock Pot.
  2. Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over rice.

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  • Rebekah
    March 18, 2014 at 4:10 am

    Delicious looking 1 pot meal!

  • Liz S.
    March 18, 2014 at 4:23 am

    Excellent, colorful recipe.

    Have a safe trip!

  • Angela @ Eat Spin Run Repeat
    March 18, 2014 at 4:28 am

    This sounds fabulous Jenna!! I love green curry and haven’t had it in far too long. It’s still pretty chilly here (despite it supposedly being spring) so I’m still cooking up a lot of nice warm dishes. Good luck with the flight – I definitely can’t speak from experience on the super preggo front, but you sound like you’ve got a good plan!

  • Jojo @ RunFastEatLots
    March 18, 2014 at 4:45 am

    This looks delicious! I love curry; the spicier, the better!

  • Beth
    March 18, 2014 at 5:05 am

    Take several healthy snacks for the airport and the plane ride. You never know when the air travel will get delayed and pregnant and hungry don’t mix well. Take care and have a great trip.

  • Chicago Jogger
    March 18, 2014 at 5:08 am

    This looks awesome – I’ve had some unsuccessful attempts at making thai recipes, can’t wait to give this one a try.

  • Katie
    March 18, 2014 at 5:24 am

    This looks great! Can’t wait to make it! Anything you can sub for fish sauce? A Full fat coconut milk from the can? Or Carton?

    • jenna
      March 18, 2014 at 10:25 am

      You can just leave it out if you like – or sub in some soy sauce instead.

      • Lauren
        March 18, 2014 at 11:01 am

        This was my question too. Thanks!

  • Averie @ Averie Cooks
    March 18, 2014 at 5:49 am

    Have fun in FL and at the wedding! And I love all the GREEN in this dish! pinned

  • Erin | The Law Student's Wife
    March 18, 2014 at 6:07 am

    Have a blast in FL! Also, curry, crockpot, loads of veggies? You have a way of making my dreams come true 🙂

  • erin @hooleywithaz
    March 18, 2014 at 6:38 am

    ah, you are so brave to travel this pregnant! i think you’ve got a good plan down, just keep those legs moving and drink that water.

  • Vianne
    March 18, 2014 at 6:54 am

    Jenna, may I ask where you got your pretty bowls? I’ve been looking for a set of casual earthenware bowls for soups and saucy dishes, or just for cereal in the morning. I love the color of those bowls and the recipe looks deeeeeeeelish.

    • jenna
      March 18, 2014 at 10:25 am

      They are from Heath Ceramics. Thank you!

  • Cristina Hartman
    March 18, 2014 at 7:24 am

    When flying later in each of my pregnancies I would sit on the aisle if I could and prop my leg up slightly on the arm rest in front of me to help with circulation (I am not too tall and I guess it didn’t seem to be a problem and didn’t encroach on the person in front of me!) and easy in easy out on the aisle so I would get up and just walk up and down the aisle occasionally- ! I am sure your compression things will work though!

  • Amanda
    March 18, 2014 at 7:29 am

    Confession: I have never had curry, but this looks so good!

    Safe travels!

  • Cara's Healthy Cravings
    March 18, 2014 at 8:10 am

    LOVE green curry! I will definitely use this recipe next time, but will probably sub in tofu for the chicken, as I am a meatless gal, but I am sure it will still be fabulous! I like my green curries really spicy!

  • Calista
    March 18, 2014 at 8:28 am

    This looks amazing! I can’t wait to try it!

  • Samantha
    March 18, 2014 at 8:34 am

    YESSSSSS !!!! I love, love, love ! Green Curry I can’t wait to try this out !!!!

  • Katy
    March 18, 2014 at 8:36 am

    I have a question about slow cookers – are they really safe to leave at home unsupervised? I’m majorly paranoid about leaving anything plugged in when I’m gone, but the idea of having hot dinner ready after work is so appealing.

    • jenna
      March 18, 2014 at 8:48 am

      I always do. I would say that you are totally fine! 🙂

  • Bryony @ Bryony Cooks
    March 18, 2014 at 8:37 am

    This looks and sounds delicious! Love the colours of all the vegetables! I love my crockpot too; definitely making this.

  • Hilliary @ Brunch N'Cupcakes
    March 18, 2014 at 8:59 am

    This looks absolutely delicious! Safe Travels!

  • Alexandra Aimee
    March 18, 2014 at 9:10 am

    This looks absolutely delicious! I find making curry to be intimidating, but the ability to just toss everything into the crock pot makes it seem more approachable to me.

    — Alex at Cashmere Kangaroo

  • Rachael
    March 18, 2014 at 9:31 am

    When I was preggo my doctor told me to take a baby aspirin before the flight to prevent clotting. I think she recommended it to all her patients – but definitely ask your midwife or doc about it before using meds while pregnant. Also once my back got all super curvy I found the seats really uncomfortable without some kind of pillow or padding.

    Funny story. I fell asleep on a flight with my husband while obviously pregnant. My husband wanted extra peanuts but was too embarrassed to ask. When I woke up he whispered to the flight attendant “my wife is really pregnant and she loves peanuts” The male flight attendant gave him like 50 little packets of peanuts.

  • courtney
    March 18, 2014 at 9:51 am

    do you think this would work with red curry paste? i have a jar of that, and would prefer to not buy a whole new bottle!

    • jenna
      March 18, 2014 at 10:24 am

      I absolutely do!

  • joelle (on a pink typewriter)
    March 18, 2014 at 10:32 am

    This looks great, and I’ve actually never had curry………. ever! I, too, loveeeee my crockpot so much – best invention. I may make this tonight!

  • Lauren
    March 18, 2014 at 11:05 am

    This is happening on Sunday 🙂 Enjoy the fun wedding weekend!

  • Lauren
    March 18, 2014 at 11:34 am

    Stretch as much as you can before you get on board!

  • Jennie @themessybakerblog
    March 18, 2014 at 12:28 pm

    I am on a huge curry chicken obsession now. Love the stuff. Have fun in warm, sunny Florida.

  • Lauren
    March 18, 2014 at 2:09 pm

    Loooooooove curry! For the flight: just stay hydrated and get up every hour or so to walk around the cabin and stretch your legs.

  • Ella
    March 18, 2014 at 2:40 pm

    I flew LA – Boston at 32 weeks for a wedding and recommend an aisle seat!! And yes, get up A LOT to walk around, stretch, pee (obvi) and get lots of fluids. We walked all around boston the next couple days (in tennis shoes). Honestly the hardest part was wearing heels for 6 hours and attempting to dance at the wedding! BRING FLATS.

  • Coty and Mariah@quirksandtwists
    March 18, 2014 at 3:37 pm

    I’ve always been intimidated by curry, but I feel like this crock-pot recipe will be a perfect one to try!

  • Alicia
    March 18, 2014 at 5:06 pm

    I flew at 32 weeks (now 36) and my best advice is to take snacks, drink lots of water and try and get an aisle seat so you can walk around.
    You will be fine. Enjoy the wedding!

  • helen
    March 18, 2014 at 10:47 pm

    Yes seriously drink as much water as you can! Those little cups are not enough…when I was pregnant with my son I drank 3 cups on a 3 hr flight and blacked out when I was getting food at the airport where I was connecting for a second flight. Scary! Everything was ok but I learned the hard way!

  • Laura @ Laura's Culinary Adventures
    March 19, 2014 at 10:52 am

    Green curry chicken is one of my favorite meals of all time. Making it in a slow cooker is such a great idea! Thanks for sharing!

  • Kay
    March 20, 2014 at 9:51 am

    I made this last night. Unfortunately, in my slow cooker it didn’t cook in 3 hours, more like five, so it’s tonight’s dinner. I left out the cayenne pepper and it’s plenty spicy without (and I like things hot), and also the salt and fish sauce because the curry paste is plenty salty. The sauce with really thin and granular last night when it finished cooking, but is as expected thicker today. I probably wouldn’t add the green beans and squash/sweet potato until the last hour of cooking because the squash disintegrated and the beans are way shriveled. Sorry, but not a keeper in my book, either in taste or looks.

  • Carrie
    March 23, 2014 at 5:54 pm

    I made this today and wasn’t too impressed. I always love ELR recipes, so I was disappointed! After 7 hours of slow cooking on low, the chicken was dry and the bell pepper had disintegrated. Luckily I added the green beans at the end, since I wanted them to be crisp. Flavor-wise, 3T of curry paste was WAY too much. It was so spicy it was nearly inedible (and I like spicy). Perhaps the brand of curry paste makes a big difference… I used Mae Ploy, imported from Thailand. I didn’t add cayenne or extra salt, and I used only a half tsp of fish sauce. I think a better result could be achieved with less curry and less overall cooking time to keep the veggies firm and fresh-tasting.

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  • Laura
    March 25, 2014 at 6:42 am

    I am a long time ELR reader and have tried dozens of your recipes, but this was a HUGE fail for me. The chicken was soooo dry and everything really just tasted like mush. Not alot of flavor at all. Could there possibly have been something missing from the recipe? My husband wouldn’t even eat his serving- we ended up throwing everything away. Such a waste.

    • jenna
      March 25, 2014 at 6:49 am

      I’m so sorry! We absolutely loved this recipe and my husband is already asking for it again next week. I’m sorry you guys didn’t enjoy it as much as we did 🙁

  • Luv What You Do
    March 26, 2014 at 7:05 pm

    This looks so good! I don’t think i have a green curry recipe and I need one! Using the crockpot is even better!

  • Emma
    March 29, 2014 at 8:59 am

    A delicious reminder of how much I LOVE green curry and how easy it is to make!

    One small correction- the squash is not listed in the directions (only a problem because my boyfriend only looked at the directions when cooking this and didn’t notice it in the ingredients!)

  • Isabelle
    March 31, 2014 at 7:34 pm

    Made this tonight and it was good! It did’nt look good tough, but the taste was really nice. Don’t forget to add lime at the end! Not too spicy for me, I guess my curry was just ok (I did’nt put any cayenne: I was worried it would be too much).
    8 hours at low in my Crock Pot and I used sweet potatoes)

  • Emily @ Life on Food
    April 4, 2014 at 9:46 am

    I am suddenly craving curry. Have fun in Florida. I cannot wait to hear about your reads on the plane.

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  • Andrew
    September 1, 2014 at 12:40 pm

    Great versatile recipe for using curry paste. You can change out a lot of vegetables but I used these exact ingredients and it worked well.

  • Christine
    September 28, 2014 at 5:41 pm

    I was excited to try this recipe as I love green curry, but was very disappointed with the final product. I made the recipe as directed and it smelled wonderful as it was cooking, but upon tasting it, the curry lacked flavor. It also sounded like the curry was supposed to thicken from the eggplant, but it was very thin. I will not be making this again.

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  • Jeniece
    January 4, 2015 at 6:40 pm

    SO SPICY! I used some green curry paste from an asian market and the 3tbsp made this almost unbearable. We toned it down with some milk and drained the liquid out but I’m going to have to try something different next time.

  • Sara Cast
    March 1, 2017 at 8:45 am

    I just made this and the “results may vary” of recipes, esp when we’re improvising, is hilarious! It came out delicious but looks nothing like Jenna’s. Mine had the brothy consistency of a traditional curry, and that bright green color. I used the same quantity of eggplant, grn pepper and chicken in the recipe, but skipped the squash and green beans. Added a cup or so of carrots. Based on some of the comments here, I reduced the curry paste to 2 tbsp, but I think it probably could have handled 3. Plenty of flavor, though. I upped the fish sauce to 1 tbsp because I know I love it, and I always find it’s what distinguishes that Thai curry taste. I would caution against skipping the fish sauce, it’s the source of so much flavor.

    Anyway, great recipe! I hadn’t made green curry in ages and its one of my favorite foods. Thanks!

  • Jessic
    October 9, 2017 at 8:00 pm

    Should i double the time if cooking on low?

  • Lindsey
    February 18, 2018 at 7:35 pm

    Do you think I could freeze all the ingredients in a bag as a make ahead meal?

  • Kay
    January 21, 2019 at 1:40 pm

    Can you cook on low for 8 hours instead by any chance with this dish?

  • Dana
    July 24, 2019 at 2:08 pm

    Followed this recipe exactly and it turned out nothing like the pictures. Pretty watery and flavorless. I would suggest specifying what curry paste you use at looks like a lot of people ended up with too spicy or in my case too weak tasting dishes.