The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever. Lemongrass, chilies, garlic, ginger, coconut milk, coriander and cumin all mingle together to create a heady perfume that pulls people to the table.
Course: Main Course
Diet: Gluten Free
Keyword: thai green chicken curry recipe, thai green curry recipe
In a large pot over medium high heat, melt the butter with the oil. Add the onion and garlic and sauté until tender, about 4 minutes. Add the curry paste and ginger and stir until you can smell the spices. (See Note for Slow Cooker Version)
Stir in the bell pepper, then add the broth and coconut milk and bring to a gentle simmer (do not let the mixture boil or it might separate or curdle). Add the fish sauce or soy sauce, and the sweet potatoes. Simmer for 5 minutes, until the sweet potatoes start to soften slightly.
Add the chicken and the chickpeas and simmer, stirring occasionally, for 7 to 10 minutes until the chicken is cooked and the sweet potatoes are tender. Stir in the basil and lime juice and serve over the hot rice, with the lime wedges on the side to squeeze over.
Slow Cooker Thai Green Chicken Curry
To make this curry in a slow cooker, all you have to do is transfer the mixture to a slow cooker, once you’ve stirred in the curry paste and ginger.You can just add the rest of the ingredients at this point, from the bell pepper to the chickpeas, and then set on High for 4 hours.Then add the basil and lime juice, and serve as directed.