Ingredients
- 2 pounds boneless chicken breasts or thighs, cubed
- 1/3 cup plain Greek yogurt
- 2 tablespoons Thai red curry
- 2-3 tablespoons yellow curry powder
- 2 tablespoons chopped pickled or regular ginger
- 1 tablespoon lemongrass paste
- 1 yellow onion, chopped
- 2 cups chopped potatoes or sweet potatoes
- 1 can full-fat coconut milk
- 1 tablespoon fish sauce
- 1/3 cup chopped fresh cilantro
- Juice and zest of 1 lime
- 4 tablespoons salted butter
- 3-4 cloves garlic, chopped
- ΒΌ cup chopped green onion
- Steamed rice, for serving
Instructions
- In the crockpot combine chicken, yogurt, curry paste, curry powder, ginger, and lemongrass paste and season with salt. Toss to coat the chicken. Let sit for 10 minutes. Add the onions, potatoes, coconut milk, and fish sauce. Cover and cook on low 5 to6 hours or on high for 3 to 4 hours.
- Crank the heat to high. Cook uncovered for 15 minutes until thickened. Stir in the cilantro, lime zest, and juice.
- Melt the butter and garlic together. Cook until the butter is light brown. Remove from heat. Mix in the green onions.
- Serve the chicken and sauce over bowls of rice with garlic butter spooned over the rice. Enjoy!
Gerard, T. (2024, March 4). Crockpot Thai Yellow Curry Chicken. Half Baked Harvest. https://www.halfbakedharvest.com/yellow-curry-chicken/