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!
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.