Crockpot Thai Yellow Curry Chicken

There’s something magical about the aroma of Crockpot Thai Yellow Curry Chicken wafting through your home on a chilly winter evening. I remember the first time I made this dish; I was craving something comforting yet exotic. As the ingredients mingled in the slow cooker, the anticipation grew. The vibrant spices and tender pieces of chicken created a symphony of flavors that transformed my kitchen into a cozy oasis. It’s one of those meals that warms your heart and fills you with joy with every bite.

Recipe Ingredients for Crockpot Thai Yellow Curry Chicken

The ingredients for Crockpot Thai Yellow Curry Chicken work harmoniously to create a rich and flavorful dish. Each component contributes to the overall taste, with chicken and coconut milk being the stars of the show. The spices, like yellow curry powder and Thai red curry paste, add depth and warmth, while the fresh herbs brighten things up.

• 2 pounds boneless chicken breasts, cubed – This lean protein forms the base of the dish, becoming tender and absorbing the flavors of the spices.
• 1/3 cup plain Greek yogurt – Adds creaminess and a slight tang, making the sauce rich without excess calories.
• 2 tablespoons Thai red curry paste – A key ingredient that provides authentic Thai flavors.
• 2-3 tablespoons yellow curry powder – Enhances the dish with its warm, savory notes.
• 2 tablespoons chopped pickled ginger – Adds a zingy flavor that complements the richness of the coconut milk.
• 1 tablespoon lemongrass paste – Infuses a fresh, citrusy aroma, typical of Thai cuisine.
• 1 yellow onion, chopped – Provides a sweet base flavor that enhances the overall taste.
• 2 cups chopped potatoes – Adds heartiness to the dish and absorbs the delicious sauce.
• 1 can full-fat coconut milk – Offers creaminess and a subtle sweetness that balances the spices.
• 1 tablespoon fish sauce or tamari – Adds umami depth; tamari is a great gluten-free option.
• 1/3 cup chopped fresh cilantro – A fresh herb that brightens up the flavors.
• juice and zest of 1 lime – Adds acidity and freshness to balance the richness of the dish.
• 4 tablespoons salted butter – For the finishing touch, providing a rich, buttery flavor.
• 3-4 cloves garlic, chopped – Enhances the aroma and flavor profile of the dish.
• 1/4 cup chopped green onion – Adds a fresh crunch and color.
• steamed rice, for serving – A perfect base for soaking up the delicious sauce.

Crockpot Thai Yellow Curry Chicken Instructions

Making Crockpot Thai Yellow Curry Chicken is a breeze, thanks to the slow cooker. Let’s dive into the steps to create this flavorful dish.

1. Start by preparing your crockpot. In the bowl, combine the cubed chicken, Greek yogurt, Thai red curry paste, yellow curry powder, chopped ginger, and lemongrass paste. Season with salt to taste and toss everything together, ensuring the chicken is well-coated. Let it sit for about 10 minutes to absorb the flavors.
2. Next, add the chopped onion, potatoes, coconut milk, and fish sauce or tamari to the mixture. Stir well to combine all the ingredients, then cover the crockpot. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours. The chicken should be tender and the flavors well-developed.
3. Once the cooking time is up, crank the heat to high and remove the lid. Let it cook uncovered for about 15 minutes until the sauce thickens slightly. This step intensifies the flavors and gives a lovely texture.
4. While waiting, melt butter in a small pan and add the chopped garlic. Cook it just until the butter begins to lightly brown and the garlic becomes fragrant. Remove from heat and mix in the chopped green onion.
5. To serve, ladle the Crockpot Thai Yellow Curry Chicken over bowls of steamed rice. Spoon the fragrant garlic butter over the top for an extra burst of flavor. Enjoy your meal!

Helpful Hints

Here are some helpful tips to ensure your Crockpot Thai Yellow Curry Chicken turns out perfectly every time.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This dish freezes well! Allow it to cool completely before transferring to a freezer-safe container. It will last in the freezer for up to 3 months.
• Pairing: Serve with a side of crispy spring rolls or a fresh salad to balance the richness of the curry.
• Spicing it up: If you love heat, add some sliced jalapeños or a dash of chili flakes when cooking.
• Vegetarian Option: For a vegetarian twist, replace the chicken with tofu or chickpeas.

Side Dish Ideas for Crockpot Thai Yellow Curry Chicken

When serving Crockpot Thai Yellow Curry Chicken, consider complementing it with a variety of delicious side dishes. Here are some great options:

• Steamed Jasmine Rice: A classic pairing that soaks up the flavorful sauce.
• Thai Cucumber Salad: This refreshing salad adds a nice crunch and balances the richness of the curry.
• Roti or Naan: Serve with these soft breads for a delightful way to scoop up the curry.
• Grilled Vegetables: Charred zucchini, eggplant, and bell peppers make a perfect complement.
• Spring Rolls: Crispy spring rolls introduce a delightful texture contrast to the meal.
• Thai Iced Tea: A sweet and creamy beverage that pairs well with the spices of the dish.
• Fresh Herb Garnish: Top with additional cilantro or Thai basil for an aromatic finish.

FAQ

Conclusion

Crockpot Thai Yellow Curry Chicken is truly a comforting and flavorful dish that brings a taste of Thailand to your table. With its creamy texture and aromatic spices, it’s sure to be a family favorite. I encourage you to give this recipe a try! You won’t regret the incredible flavors and the ease of preparation. Enjoy cozying up with a bowl of this delicious curry tonight!

Crockpot Thai Yellow Curry Chicken

The ultimate comfort food, this Crockpot Thai Yellow Curry Chicken is a creamy, aromatic dish that's perfect for easy weeknight dinners. Packed with tender chicken and rich, spicy flavors, it's a meal you won't forget. Make it tonight for a taste of Thailand!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Dinner

Cuisine Thai

Servings 6 servings

Calories 450 kcal

Equipment

• Instant Pot
• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Slow Cooker
• Skillet

Ingredients

  

• 2 pounds boneless chicken breasts cubed
• 1/3 cup plain Greek yogurt
• 2 tablespoons Thai red curry paste
• 2-3 tablespoons yellow curry powder
• 2 tablespoons chopped pickled ginger
• 1 tablespoon lemongrass paste
• 1 yellow onion chopped
• 2 cups chopped potatoes
• 1 can full-fat coconut milk
• 1 tablespoon fish sauce or tamari
• 1/3 cup chopped fresh cilantro
• 1 juice and zest of lime
• 4 tablespoons salted butter
• 3-4 cloves garlic chopped
• 1/4 cup chopped green onion
• steamed rice for serving

Instructions

 

• Start by preparing your crockpot. In the bowl, combine the cubed chicken, Greek yogurt, Thai red curry paste, yellow curry powder, chopped ginger, and lemongrass paste. Season with salt to taste and toss everything together, ensuring the chicken is well-coated. Let it sit for about 10 minutes to absorb the flavors.
• Next, add the chopped onion, potatoes, coconut milk, and fish sauce or tamari to the mixture. Stir well to combine all the ingredients, then cover the crockpot. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours. The chicken should be tender and the flavors well-developed.
• Once the cooking time is up, crank the heat to high and remove the lid. Let it cook uncovered for about 15 minutes until the sauce thickens slightly. This step intensifies the flavors and gives a lovely texture.
• While waiting, melt butter in a small pan and add the chopped garlic. Cook it just until the butter begins to lightly brown and the garlic becomes fragrant. Remove from heat and mix in the chopped green onion.
• To serve, ladle the Crockpot Thai Yellow Curry Chicken over bowls of steamed rice. Spoon the fragrant garlic butter over the top for an extra burst of flavor. Enjoy your meal!

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Tip 2: This dish freezes well! Allow it to cool completely before transferring to a freezer-safe container. It will last in the freezer for up to 3 months.
• Tip 3: Serve with a side of crispy spring rolls or a fresh salad to balance the richness of the curry.
• Tip 4: If you love heat, add some sliced jalapeños or a dash of chili flakes when cooking.
• Tip 5: For a vegetarian twist, replace the chicken with tofu or chickpeas.

Keyword Crockpot Yellow Curry, Easy Thai Recipes, Slow Cooker Curry, Thai Chicken Curry

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.