Slow Cooker Thai Green Curry with Bamboo Shoots
Slow Cooker Thai Green Curry with Bamboo Shoots is a fragrant and comforting dish that combines creamy coconut milk, spicy green curry paste, and tender bamboo shoots for an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 3 tbsp Thai green curry paste
- 1.5 lbs boneless chicken thighs, chopped
- 1 can (8 oz) bamboo shoots, drained
- 1 red bell pepper, sliced thinly
- 1 cup fresh basil leaves (Thai basil preferred)
- 2 tbsp fresh lime juice
Instructions
- Gather all ingredients on your countertop.
- In the slow cooker, blend the coconut milk and green curry paste until smooth.
- Add chopped chicken thighs to the mixture, ensuring they're well coated.
- Toss in bamboo shoots and sliced red bell peppers for added texture.
- Squeeze fresh lime juice over the top.
- Cover and cook on low for 6 hours or high for 3 hours until flavors meld and chicken is tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Customize by substituting chicken with tofu or assorted vegetables to create a vegetarian version. Adjust spice levels by adding more green curry paste if you prefer extra heat. Enhance flavors with fresh herbs like cilantro before serving.