Thai Green Curry

Cook time

15 minutes




  • Crock-Pot® Express Crock Multi-Cooker
  • 600g skinless, boneless chicken thighs cut into strips
  • 3 shallots, peeled
  • 2 cloves of garlic, peeled
  • 1 green finger chilli
  • 1 thumb sized piece of ginger, peeled
  • 1 lime, zest and juice
  • 1 stem of lemon grass, woody end and outer removed
  • 1 small bunch of Thai basil
  • 1 tbsp coconut or vegetable oil
  • 400g tin of light coconut milk
  • 3 Kaffir lime leaves
  • 1 tsp brown sugar
  • Fish sauce


  • Step 1 Place the shallots, garlic, chilli, ginger, lime zest and juice, lemongrass and most of the Thai basil into a food processor. Blend until a paste is achieved.
  • Step 2 Press BROWN/SAUTÉ and adjust the time to 5 minutes, press START/STOP. Allow to preheat.
  • Step 3 Add the oil, then stir in the paste and cook for approx. 1-2 minutes until fragrant. Stir in chicken and continue cooking for a further 2-3 minutes to seal.
  • Step 4 Pour in the coconut milk, lime leaves, sugar and stir well.
  • Step 5 Secure the lid ensuring the steam release valve is in the seal (closed) position. Press POULTRY and set time for 15 minutes. Press START/STOP.
  • Step 6 Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
  • Step 7 Season with the fish sauce to taste and thicken slightly with a little cornflour and water if required.
  • Step 8 Serve with some steamed rice.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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