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Crockpot Thai Yellow Curry Chicken

Tender slow-cooked chicken simmered in a creamy coconut milk yellow curry sauce with potatoes and carrots.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Curry
  • 1.5 lb boneless chicken thighs
  • 1 can coconut milk 14 oz
  • 2 tbsp yellow curry paste
  • 2 potatoes cubed
  • 2 carrots sliced
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Slow cooker
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Place chicken in the slow cooker.
  2. Add potatoes, carrots, and onion.
  3. Whisk coconut milk, curry paste, garlic, ginger, fish sauce, sugar, salt, and pepper.
  4. Pour sauce over chicken and vegetables.
  5. Cook on low for 360 minutes or high for 240 minutes.
  6. Shred chicken slightly and stir before serving.

Notes

Serve with jasmine rice and fresh lime wedges.