Slow Cooker Thai Chicken Curry. In a large crockpot (6 quart or larger), add coconut milk, ginger, garlic, green curry paste, lime juice, fish sauce, thai basil, salt, pepper. Cook for 2 hours on high.
Combine the curry paste, coconut milk and kaffir leaves in a slow cooker. Add cauliflower, potatoes, sweet potatoes, red bell. Turn the slow cooker to the high setting to heat up.