Description
This Crockpot Thai Yellow Curry Chicken is a flavorful and comforting dish made with tender chicken thighs simmered in a creamy coconut milk curry infused with yellow curry paste, fresh ginger, garlic, and vibrant vegetables. Slow-cooked to perfection, this easy recipe brings authentic Thai flavors to your dinner table with minimal effort, perfect for busy weeknights or meal prep.
Ingredients
Scale
Chicken and Curry Base
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons yellow curry paste
- 1 (14-ounce) can coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
Vegetables
- 1 red bell pepper, sliced
- 1 cup chopped carrots
- 1 small onion, sliced
- 1 large Yukon gold potato, cubed
Optional Garnishes and Serving
- Fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the Ingredients: Place the boneless chicken thighs or breasts at the bottom of the crockpot, ensuring an even layer for even cooking.
- Mix the Curry Sauce: In a medium bowl, whisk together the yellow curry paste, coconut milk, chicken broth, fish sauce, brown sugar, lime juice, minced garlic, and freshly grated ginger until well combined and smooth.
- Assemble in Crockpot: Pour the curry mixture evenly over the chicken in the crockpot. Add the sliced red bell pepper, chopped carrots, sliced onion, and cubed Yukon gold potato on top. Gently stir to combine ingredients without displacing the chicken too much.
- Cook the Curry: Cover the crockpot with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The curry is ready when the chicken is tender and fully cooked, and the vegetables are soft but not mushy.
- Shred the Chicken: Remove the cooked chicken from the crockpot and shred or chop it into bite-sized pieces. Return the shredded chicken to the crockpot and stir everything together to evenly distribute the flavors.
- Adjust Seasonings and Serve: Taste the curry and adjust seasoning if needed, adding more fish sauce, lime juice, or sugar to balance flavors. Serve the curry hot over cooked jasmine rice and garnish with fresh cilantro if desired for added freshness.
Notes
- You can add other vegetables like green beans or zucchini during the last hour of cooking for additional flavor and nutrition.
- For a spicier curry, incorporate sliced Thai chilies or a dash of chili garlic sauce according to your heat preference.
- To make this recipe vegetarian, substitute chicken with firm tofu and ensure your yellow curry paste is vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
