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Slow-Cooked Thai Yellow Curry Chicken with Coconut Cream, Tender Vegetables, and Aromatic Jasmine Rice

This slow-cooked Thai yellow curry is rich, creamy, and deeply flavorful, with tender chicken, sweet potatoes, and aromatic jasmine rice. The yellow curry paste, coconut milk, and a touch of fish sauce create a perfect balance of spice and savory.

  • Total Time: 6 hours 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 3 carrots, sliced into rounds
  • 2 Yukon Gold potatoes, diced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai yellow curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime

Instructions

  1. Heat oil in a large skillet over medium-high heat. Brown chicken thighs on both sides, about 4 minutes per side. Transfer to slow cooker.
  2. In the same skillet, sauté onion and garlic for 2 minutes. Add carrots, potatoes, and bell pepper; cook for 3 more minutes. Transfer vegetables to slow cooker.
  3. In a small bowl, whisk together coconut milk, chicken broth, fish sauce, brown sugar, turmeric, curry powder, salt, and pepper. Pour over chicken and vegetables.
  4. Cover and cook on low for 6-7 hours (or high for 3-4 hours) until chicken is tender.
  5. Stir in lime juice just before serving. Serve over cooked jasmine rice.

Notes

For a thicker curry, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker 30 minutes before serving. Garnish with fresh cilantro and sliced red chiles.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Method: Main Course
  • Cuisine: Thai

Nutrition

  • Calories: 485 kcal
  • Sugar: 9 g
  • Fat: 22 g
  • Carbohydrates: 38 g
  • Protein: 35 g