Description
A fragrant and creamy Crockpot Thai Yellow Curry Chicken made with tender chicken thighs, coconut milk, and vibrant vegetables, slow-cooked to perfection for an easy and flavorful meal.
Ingredients
Scale
Chicken and Curry Sauce
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons Thai yellow curry paste
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Vegetables and Garnish
- 1 red bell pepper, sliced
- 1 cup baby potatoes, halved
- 1 small onion, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Prepare the Crockpot: Place the boneless skinless chicken thighs evenly at the bottom of the crockpot to create the base for the curry.
- Make the Curry Sauce: In a mixing bowl, whisk together the Thai yellow curry paste, coconut milk, chicken broth, fish sauce, brown sugar, lime juice, minced garlic, and freshly grated ginger until well combined.
- Combine Ingredients: Pour the prepared curry sauce evenly over the chicken in the crockpot. Add the sliced red bell pepper, halved baby potatoes, and sliced onion, gently stirring to ensure everything is coated evenly with the sauce.
- Slow Cook: Cover the crockpot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The chicken should become tender and fully cooked, and the flavors well melded.
- Season and Serve: Taste the curry and adjust the seasoning by adding more salt or lime juice if needed. Serve the curry warm, garnished with fresh cilantro, over steamed rice or alongside naan bread for a complete meal.
Notes
- Chicken thighs are preferred as they remain more tender and juicy during slow cooking; however, chicken breasts can be used as a substitute.
- Add vegetables such as carrots or green beans to increase color and nutritional value.
- For a spicier curry, stir in additional yellow curry paste near the end of cooking to boost the heat without overcooking the spices.
