Slow-Cooked Thai Yellow Curry Chicken with Coconut Cream & Jasmine Rice

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Slow-Cooked Thai Yellow Curry Chicken with Coconut Cream & Jasmine Rice

Description

This comforting Thai-inspired yellow curry combines tender chicken thighs, creamy coconut milk, aromatic curry paste, and colourful vegetables. Slow cooking allows the flavours to meld beautifully, creating a rich, mildly spiced curry that pairs perfectly with fluffy jasmine rice. It’s an easy, family-friendly meal that’s both satisfying and nourishing.

Ingredients

For the Curry

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium onion, sliced
  • 3 carrots, sliced
  • 2 Yukon Gold potatoes, diced
  • 1 red bell pepper, sliced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp Thai yellow curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce (optional)
  • 1 tsp brown sugar
  • Salt and black pepper, to taste

For Serving

  • 3 cups cooked jasmine rice
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  1. Heat the vegetable oil in a skillet over medium heat. Sauté the onion for 3 minutes until softened.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in the yellow curry paste and cook for 30 seconds.
  4. Transfer the mixture to a slow cooker.
  5. Add chicken thighs, carrots, potatoes, and bell pepper.
  6. Pour in coconut milk and chicken broth. Stir in fish sauce and brown sugar.
  7. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
  8. Shred or chunk the chicken as desired and stir well.
  9. Taste and adjust seasoning with salt and pepper.
  10. Serve over warm jasmine rice and garnish with cilantro and lime wedges.

Notes

  • Yellow curry is generally milder than red or green curry.
  • Coconut milk provides a naturally creamy texture without dairy.
  • Potatoes help thicken the curry as they cook.

Tips

  • Use full-fat coconut milk for the richest flavour.
  • Add spinach during the last 15 minutes for extra nutrients.
  • For more heat, add sliced Thai chillies or red pepper flakes.
  • Leftovers taste even better the next day as flavours continue developing.

Servings

Serves 6

Nutritional Information (Approximate Per Serving)

  • Calories: 510
  • Protein: 32g
  • Carbohydrates: 35g
  • Fat: 27g
  • Saturated Fat: 16g
  • Fiber: 5g
  • Sugar: 7g
  • Sodium: 620mg

Benefits

  • High in Protein: Chicken thighs provide protein for muscle maintenance and satiety.
  • Rich in Healthy Fats: Coconut milk contains fats that contribute to energy and fullness.
  • Vegetable-Packed: Carrots, potatoes, onions, and peppers add vitamins, minerals, and fibre.
  • Anti-Inflammatory Ingredients: Garlic, ginger, and curry spices contain beneficial plant compounds.
  • Comforting One-Pot Meal: Easy preparation with minimal cleanup.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well but may be slightly less tender after slow cooking.

Can I make it vegetarian?

Absolutely. Replace chicken with chickpeas, tofu, or mixed vegetables and use vegetable broth.

Can I freeze this curry?

Yes. Cool completely and freeze in airtight containers for up to 3 months.

What can I serve besides jasmine rice?

Steamed rice noodles, brown rice, quinoa, or cauliflower rice are excellent alternatives.

How do I make the curry thicker?

Remove the lid during the last 30 minutes of cooking or mash a few potato pieces into the sauce.

Is this recipe spicy?

Yellow curry is usually mild to medium in heat. Adjust the spice level by increasing or decreasing the curry paste.

This slow-cooked Thai yellow curry chicken delivers a perfect balance of creamy coconut richness, tender chicken, warming spices, and hearty vegetables, making it an ideal meal for busy weeknights or cosy family dinners.

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