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This Thai Green Curry made in the slow cooker is one of my favourite slow cooker recipes.

The dish takes barely any time to prep (under 5 minutes) making it perfect to prepare before work and come home to! I serve this Thai curry topped with coriander, spring onions and peanuts – on a bed of wholegrain rice.

I used Morrisons own brand Thai green paste and their Thai chilli peanuts – both great buys which are regulars in my kitchen.

If you fancy Thai red curry you could follow this exact recipe but switch out the green paste for red.

If you want to double this recipe up – please do. It scales easily and can be frozen for days when you don’t have time to cook.

How to make Thai Green Curry in the Slow Cooker

Scroll down for printable ingredient list and recipe card

1. Trim any excess fat from the chicken thighs, and finely dice the garlic and ginger

2. Transfer to the slow cooker

3. Then add the Thai green paste

4. Stir to coat the chicken in the paste, ginger and garlic

5. Next, pour in the coconut milk. Make sure to shake the tin before opening it so it is smooth

6. Stir thoroughly to ensure the paste and coconut milk has mixed

7. Place the lid on and cook for 3 hours on high or 5 hours on low

8. Once cooked, take 2 tbsp of liquid from the slow cooker and mix it with 2 tbsp of cornflour – stir until it forms a smooth paste

9. Pour the cornflour mixture back into the slow cooker and stir – this will thicken the sauce

10. Serve! I tend to serve this Thai green curry with peanuts, spring onions and coriander – with some wholegrain rice.