Description
Experience the vibrant flavors of Thailand with this easy and delicious Crockpot Thai Yellow Curry Chicken. Tender chicken, potatoes, and veggies simmered in a creamy coconut curry sauce, served over fragrant jasmine rice.
Ingredients
Scale
Chicken Curry:
- 2 lbs boneless, skinless chicken thighs (cut into chunks)
- 2 cups chopped potatoes
- 1 cup chopped carrots
- 1 red bell pepper (sliced)
- 1 small onion (sliced)
Curry Sauce:
- 2 tablespoons Thai yellow curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- juice of 1 lime
- fresh Thai basil or cilantro for garnish
- cooked jasmine rice for serving
Instructions
- Prepare Ingredients: Place chicken, potatoes, carrots, bell pepper, and onion in the crockpot.
- Make Curry Sauce: Whisk together curry paste, coconut milk, chicken broth, fish sauce, and brown sugar. Pour over ingredients in the crockpot.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until tender.
- Finish and Serve: Stir in lime juice. Serve over jasmine rice, garnished with basil or cilantro.
Notes
- Adjust spice level with more or less curry paste.
- Substitute sweet potatoes for regular for a sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg
