Description
This slow cooker yellow chicken curry is a creamy, mildly spiced meal. You set it in the morning and enjoy a tender chicken dinner with minimal effort.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1 can (14 oz) coconut milk
- 3 tablespoons yellow curry paste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1 cup chicken broth
- 2 cups chopped vegetables (bell peppers, carrots)
- Fresh cilantro for garnish
Instructions
- Place chicken thighs in the slow cooker.
- In a bowl, mix coconut milk, curry paste, onion, garlic, ginger, fish sauce, brown sugar, turmeric, salt, and broth.
- Pour the mixture over the chicken.
- Add chopped vegetables on top.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Shred the chicken with two forks.
- Stir everything together.
- Serve over rice and garnish with cilantro.
Notes
- You can use chicken breasts, but thighs stay juicier.
- Adjust curry paste to your spice preference.
- Add vegetables like potatoes or green beans if you like.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 450
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg