Slow Cooker Yellow Chicken Curry Recipe
This slow cooker yellow chicken curry is rich, creamy, and packed with flavor. With Thai-inspired ingredients and a simple prep, it’s the perfect set-it-and-forget-it dinner.
Equipment
- Slow Cooker
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 1 bell pepper sliced
- 1 cup green beans chopped
- 2 carrots chopped
- 5 garlic cloves minced
- 2 tsp fresh ginger grated
- 5 tbsp yellow curry paste
- 1 tbsp brown sugar
- 1 tsp soy sauce
- 2 chicken breasts thinly sliced (about 3″ x 1″)
- 1/4 cup Thai basil chopped
- 1 14 oz can coconut milk (unsweetened)
For garnish:
- Lime wedges
- Cilantro chopped
Instructions
- In a skillet, heat oil over medium heat. Add onion, bell pepper, green beans, carrots, garlic, and ginger. Cook for 8–10 minutes, until softened and fragrant.
- Transfer vegetables to the slow cooker. Add yellow curry paste, brown sugar, soy sauce, chicken, Thai basil, and coconut milk.
- Stir everything to combine. Cover and cook on high for 4 hours or low for 6 hours.
- Serve hot, garnished with lime juice and cilantro. Best with jasmine rice or brown rice.
Notes
- Curry paste can vary in saltiness and spice. Taste before serving and adjust seasoning as needed.
- Add a splash of fish sauce or extra soy sauce if you want more umami.
- Want it creamier? Stir in an extra half can of coconut milk before serving.
- Leftovers make a great meal prep option for lunch the next day.