Crockpot Thai Yellow Curry Chicken with Garlic Rice
Crockpot Thai Yellow Curry Chicken with Garlic Rice is a rich, comforting dish featuring tender slow-cooked chicken in a creamy, mildly spiced coconut curry sauce served over fragrant garlic rice. It’s an easy, flavorful meal perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Halal
Ingredients
- chicken thighs or chicken breast
- yellow curry paste
- coconut milk
- chicken broth
- garlic
- onion
- ginger
- potatoes
- carrots
- fish sauce
- brown sugar
- lime juice
- oil
- jasmine rice
- butter
- salt
- fresh cilantro
Instructions
- Place chicken, chopped onion, garlic, ginger, potatoes, and carrots into the crockpot.
- In a bowl, mix coconut milk, yellow curry paste, chicken broth, fish sauce, and brown sugar.
- Pour the mixture over the chicken and vegetables.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Stir in lime juice and adjust seasoning if needed.
- Cook jasmine rice according to package instructions.
- In a pan, melt butter and sauté garlic until fragrant.
- Add cooked rice and toss to coat in garlic butter.
- Serve curry chicken over garlic rice.
- Garnish with fresh cilantro before serving.
Notes
- Add vegetables like bell peppers or snap peas for extra nutrition.
- Use shrimp or tofu instead of chicken for variation.
- Substitute butter with oil for a dairy-free version.
- Store leftovers for up to 3 days in the refrigerator.
- Add coconut milk or broth when reheating if sauce thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg
