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Crockpot Thai Green Curry Chicken

For the last three days, I haven’t gone more than five minutes without sneezing. I have gone through boxes of tissues, endless packets of Theraflu, and countless hot, steamy showers, and bowls of this Thai chicken curry. It is all I want when I am so stuffed up I can barely breathe – something warm and spicy that clears my sinuses, and this does that beautifully. But sick or not, this recipe is a great at home version of your favorite curry and couldn’t be easier to make. You can replace the chicken breast with chicken thighs and mix up the vegetables, or omit the chicken altogether for a vegetarian curry. It would also be delicious with acorn squash, button mushrooms, and some bamboo shoots.

Crockpot Thai Green Curry Chicken
Servings: 8 servings
Serving Size: about 1 cup
Nutritional Info: 240.9 calories, 10.5g
of fat, 5.9g carbohydrates, 35.5g protein, 1.5g dietary fiber
Weight Watchers® PointsPlus®: 5 *


  • 1.5 cans light coconut milk
  • 3 tbsp green curry paste
  • 3 tbsp brown sugar
  • 4 garlic cloves, minced
  • 2.5 pounds chicken breast, cut into smaller chunks
  • 1 bag stir fry fresh vegetables (or your own combo)
  • 1 can baby mini corn, drained
  • 1 red onion, sliced
  • 2 tbsp cornstarch


  1. In the bottom of the crockpot, whisk together the coconut milk, green curry paste, brown sugar, and garlic.
  2. Add in the chicken, vegetables, baby corn, and onion. Note: If you want your vegetables more crunchy, just add the onion at this step and add the remaining vegetables in step 4.
  3. Cook for 4 hours.
  4. Whisk together the cornstarch and 2 tbsp water. Add to the crock pot and cook for another 30 minutes or until the curry thickens up.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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11 Response to Crockpot Thai Green Curry Chicken

  1. Racheal @ Running with Racheal on February 8, 2012

    I make chicken curry all the time, but never in a crock pot and have never added cornstarch. I will have to try this out soon! Thanks! :)

  2. christine on February 8, 2012

    I just found your website yesterday and am loving it so far! Do you cook for 4 hours in the crockpot on high or low?
    Thanks very much!

    • Kristen on February 8, 2012

      I have a pretty old crockpot that only has a 4 hour, 6 hour, 8 hour, and 10 hour settings without high or low. However, my guess would be medium to low since it is chicken breast and you wouldn’t want it to dry out.

  3. Char on February 13, 2012

    I gave this a whirl yesterday. It was vastly too bland for me. I like my Thai spicy and even with adding some green chilis, it just lacked any kick.

    • Kristen on February 13, 2012

      Hmm – I am really surprised because I also love my Thai food spicy. Do you mind letting me know what kind of curry paste you used? I am wondering if that was the difference and maybe with certain brands you need more. I actually buy mine home made from a local store. If you decide to make it again in the future, I would try making the curry sauce on the side first by simmering the coconut milk with the curry paste. Once it gets to the flavor and spice level you like, add a touch more curry paste and then add that into the crock pot. That way you are controlling the flavor before. Thanks for the comment!

  4. Angela on March 13, 2012

    I’m making this tonight! I usually do my curry with red or panang paste, but since St. Patty’s day is around the corner, I figured I’d green it up! I’m sure I’ll end up adding more spice in, but until then, I’m looking forward to it!

  5. Janah A on April 13, 2012

    I’m making this as I write this…it’s been simmering for an hour now on low. I subbed tofu for the chicken since my husband is a vegetarian. Do you have an idea of how that might affect the PointsPlus value?

    • Kristen on April 14, 2012

      Tofu has significantly less calories than chicken per ounce so the points plus value will go down. I am not sure exactly how much, it depends on what type of tofu you are using. Hope you enjoy it.

  6. rebecca w-g on January 3, 2013

    I am so excited to find your site! I am going to make this perhaps Saturday night, and I am really excited. Thank you SO MUCH for adding not only the points values, but the specific serving size (1 cup, etc). makes my life so much easier not having to measure the total and divide to find serving size!

  7. RG on November 4, 2013

    Made this with yellow curry paste, ginger, bamboo, and straw mushrooms. Yum. You may want to add a little bit extra of curry paste.

  8. Mary H on December 30, 2013

    WHY add brown sugar? It was bland. I added the 4 ounce jar of Green Curry Paste to give it some flavor/kick of Thai Food. What is the total ounces of coconut milk? There are different sizes of cans in the store.


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