Description
This Crockpot Thai Yellow Curry Chicken is a rich, creamy, and flavorful dish packed with aromatic spices. Slow-cooked to perfection, this dish features tender chicken in a bold coconut curry sauce with garlic-infused rice for the perfect meal. Ideal for quick high-protein meals, healthy recipes, and easy dinner recipes, this dish is sure to become a weeknight favorite. Try this simple high-protein meal for a cozy, satisfying dinner!
Ingredients
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2 lbs boneless chicken breasts, cubed
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1/3 cup plain Greek yogurt
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2 tbsp Thai red curry paste
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2-3 tbsp yellow curry powder
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2 tbsp chopped pickled ginger
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1 tbsp lemongrass paste
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1 yellow onion, chopped
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2 cups chopped potatoes
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1 can full-fat coconut milk
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1 tbsp fish sauce or tamari
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1/3 cup chopped fresh cilantro
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Juice and zest of 1 lime
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4 tbsp salted butter
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3-4 cloves garlic, chopped
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1/4 cup chopped green onion
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Steamed rice, for serving
Instructions
Crockpot Method:
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In the bowl of your crockpot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and salt. Toss to coat and let sit for 10 minutes.
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Add the onion, potatoes, coconut milk, and fish sauce. Cover and cook on low for 5-6 hours or high for 3-4 hours.
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Turn the heat to high and cook uncovered for 15 minutes to thicken the sauce. Stir in cilantro, lime zest, and lime juice.
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In a pan, melt the butter with garlic until lightly browned. Remove from heat and mix in green onions.
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Serve the chicken and sauce over rice, drizzling garlic butter on top. Enjoy!
Instant Pot Method:
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In the Instant Pot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and salt. Toss to coat and let sit for 10 minutes.
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Add the onion, potatoes, coconut milk, and fish sauce. Seal the lid and cook on high pressure for 8-10 minutes.
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Release steam, then set to sauté mode. Cook uncovered for 5-10 minutes until thickened. Stir in cilantro, lime zest, and lime juice.
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Melt the butter with garlic until lightly browned. Remove from heat and mix in green onions.
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Serve over rice with garlic butter. Enjoy!
Notes
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Substitute chicken thighs for extra tenderness.
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For a spicier curry, add extra curry paste or a chopped chili.
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Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 526
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg