Crockpot Thai Yellow Curry Chicken with Garlic Rice Recipe
This Crockpot Thai Yellow Curry Chicken with Garlic Rice is a comforting, flavorful slow-cooked dish combining tender chicken, fragrant yellow curry, and creamy coconut milk. Cooked low and slow in a crockpot, the dish melds aromatic spices with vegetables like potatoes and onions, finished with fresh cilantro, lime, and a rich garlic butter rice that perfectly complements the curry. Ideal for an easy, satisfying dinner that requires minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 5 hours 15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
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 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, plain Greek yogurt, Thai red curry paste, yellow curry powder, chopped pickled ginger, and lemongrass paste. Season with salt and toss everything together to coat the chicken evenly. Let the mixture sit for 10 minutes to absorb the flavors.
- Add Vegetables and Liquids: To the crockpot, add the chopped yellow onion, chopped potatoes, full-fat coconut milk, and fish sauce or tamari. Stir gently to combine all ingredients well. Cover the crockpot.
- Slow Cook the Curry: Cook the curry on low heat for 5-6 hours, or alternatively on high heat for 3-4 hours until the chicken is tender and the potatoes are cooked through.
- Thicken the Sauce: After the slow cooking, crank the crockpot to high heat and cook uncovered for an additional 15 minutes. This allows the curry sauce to thicken slightly. Stir in the fresh chopped cilantro, lime zest, and lime juice for a bright, fresh finish.
- Make Garlic Butter: While the curry thickens, melt the salted butter in a small skillet over medium heat. Add chopped garlic and cook until the butter is lightly browning and the garlic is fragrant, about 2-3 minutes. Remove the skillet from heat, then stir in the chopped green onions.
- Serve: Spoon steamed rice into bowls and drizzle each portion with the garlic butter and green onion mixture. Ladle the Thai yellow curry chicken over the rice. Serve immediately and enjoy your flavorful, comforting meal!
Notes
- You can substitute chicken thighs for breasts for a juicier result.
- If you prefer a spicier curry, add more Thai red curry paste or a dash of chili flakes.
- For a dairy-free version, omit the Greek yogurt or replace it with coconut yogurt.
- Fish sauce can be replaced with tamari for a gluten-free or vegetarian option, but the dish will then not be fully traditional.
- The garlic butter rice can be made ahead and warmed just before serving.
