Description
A flavorful and comforting Crockpot Thai Yellow Curry Chicken served with aromatic garlic butter rice. This slow-cooked dish features tender chicken breasts in a rich coconut curry sauce infused with Thai spices, lemongrass, and tangy lime, complemented perfectly by buttery garlic rice for a complete meal.
Ingredients
Curry Chicken
- 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 (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce or tamari
- Salt, to taste
- 1/3 cup chopped fresh cilantro
- Juice and zest of 1 lime
Garlic Butter Rice
- 4 tablespoons salted butter
- 3-4 cloves garlic, chopped
- 1/4 cup chopped green onion
- Steamed rice, for serving
Instructions
- Prepare the curry mixture: In the bowl of your crockpot, combine the cubed chicken breasts, plain Greek yogurt, Thai red curry paste, yellow curry powder, chopped pickled ginger, lemongrass paste, and season with salt. Toss everything together thoroughly to coat the chicken evenly. Let the mixture sit for 10 minutes to allow the flavors to meld.
- Cook the curry: Add the chopped yellow onion, chopped potatoes, full-fat coconut milk, and fish sauce or tamari to the crockpot. Cover and cook on low heat for 5-6 hours, or on high for 3-4 hours until the chicken is tender and the potatoes are cooked through.
- Thicken the sauce: Increase the heat to high and cook the curry uncovered for an additional 15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Stir in the fresh chopped cilantro, lime zest, and lime juice for a burst of freshness.
- Make the garlic butter: In a small pan, melt the salted butter over medium heat and add the chopped garlic. Cook gently until the butter is lightly browning and the garlic is fragrant but not burnt. Remove the pan from heat and stir in the chopped green onions.
- Serve: Spoon steamed rice onto plates or bowls. Pour the garlic butter over the rice to add a rich, aromatic flavor. Ladle the Thai yellow curry chicken on top or alongside the rice. Enjoy your comforting and delicious meal!
Notes
- If you prefer, this recipe can also be made in an Instant Pot using the pressure cooking method for faster results.
- Adjust the amount of curry powder and curry paste according to your spice preference.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable-based fish sauce alternatives.
- Ensure to brown the garlic butter gently to avoid bitterness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
