Description
Simmering with exotic flavors, Crockpot Thai Yellow Curry Chicken brings aromatic spices and creamy coconut comfort to your dinner table. Hearty ingredients meld together, promising a delightful journey through Thai culinary tradition that you’ll savor with each comforting bite.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) boneless chicken breasts, cubed
Spices and Seasonings:
- 2–3 tablespoons yellow curry powder
- 2 tablespoons Thai red curry paste
- 1 tablespoon lemongrass paste
- 3–4 cloves garlic, chopped
- 2 tablespoons chopped pickled ginger
- 1 tablespoon fish sauce or tamari
Vegetables and Aromatics:
- 1 yellow onion, chopped
- 2 cups chopped potatoes
- ¼ cup chopped green onion
- ⅓ cup chopped fresh cilantro
- Juice and zest of 1 lime
Other Ingredients:
- ⅓ cup plain Greek yogurt
- 1 can full-fat coconut milk
- 4 tablespoons salted butter
- Steamed rice, for serving
Instructions
- Marinate chicken in a blend of yogurt, curry paste, curry powder, ginger, lemongrass paste, and salt, allowing flavors to meld for 10-15 minutes.
- Transfer marinated chicken to cooking vessel, introducing chopped onions and diced potatoes to create a hearty base.
- Pour coconut milk and fish sauce over the mixture, ensuring all ingredients are well-distributed and submerged.
- Slow cook the curry, allowing the chicken to become tender and absorb the rich, aromatic spices.
- Once chicken is fully cooked, increase heat to concentrate and thicken the sauce, creating a more intense flavor profile.
- Brighten the dish with fresh cilantro, zesty lime zest, and tangy lime juice, which will lift the overall taste.
- Prepare a quick garlic butter by gently browning minced garlic and blending with melted butter until fragrant.
- Finish the garlic butter with finely chopped green onions for an extra layer of complexity.
- Plate the curry over fluffy rice, generously drizzling the aromatic garlic butter on top for a final touch of richness.
Notes
- Marinate chicken longer for deeper flavor infusion, up to 30 minutes before cooking to enhance taste complexity.
- Swap regular potatoes with sweet potatoes for added nutrition and a slightly sweeter profile that complements the curry’s warmth.
- Use Greek yogurt instead of regular yogurt to create a richer, creamier sauce with extra protein boost.
- For gluten-free version, ensure curry paste and fish sauce are certified gluten-
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg