Hello, Thai food lovers! We are officially less than 300 days from my wedding, which means we have a LOT more to save before July. In order to cut down on groceries we are trying hard not to deviate from our meal plans.
My fiancé and I are working on serious meal-prep every week. We are trying our best to plan out meals for each night and bulk-cook food for lunches during the week. The last two weeks we ate stir fried turkey with rice or quinoa. It was quite delicious, and I am happy to say my fiancé made it for us! Lucky me 🙂 However, we both agreed we need to change it up so we don’t get bored or we will never eat it again (just like the overnight oats…2 years later and we still aren’t ready for it again…).
We LOVE going out to eat, so it’s very hard for us to not want foods we typically would order in. One of our favorite things to order in is Thai food. The noodles and rices are automatically gluten-free and we can’t get enough of the curries. Our favorite is yellow curry and we both wound up craving it this weekend. Instead of ordering in, we decided we would attempt to make a slow-cooker version for this week’s lunches.
I was pretty confident that I would be able to come up with a recipe for this if I had the curry paste, but I realized I had no idea how to even come close to making a curry paste. That isn’t anything my family has ever made before. Curry is something we only ever ate at restaurants. Lucky for me, google exists. I stumbled upon a recipe from Pinch of Yum for a Yellow Thai Curry Paste that she made. I LOVE Pinch of Yum’s blog, I find that the recipes are always easy enough to either make, or to glance over and then do my own thing. Doing my own thing is my favorite. I don’t love having to touch my phone mid-cooking every 3 minutes to look back at a recipe.
While at the grocery store gathering ingredients for the curry, two things happened: 1. I couldn’t find lemongrass paste, but did find fresh lemongrass, 2. My fiancé reminded me that the last few times he has eaten Thai chilis, his tongue began to itch. When making this Thai Yellow Curry Paste, I used crushed red peppers instead of Thai chilis and fresh lemongrass instead of lemongrass paste.
The curry paste was super easy to make, it just took time for some of the vegetables to roast in the oven so make sure you have some time at home to do this. My version will definitely need more spice, because it came out very mild. I’m always afraid to put too much crushed red pepper so you can use your discretion when making it.
Once I had my curry paste, I thought about my favorite yellow curry from my favorite Thai restaurant and got started. I cut up some carrots, yellow potatoes, and a yellow onion, and put them in the slow cooker. I tossed in half a bag of frozen green beans and about a half cup of raw cashews. I placed 8 chicken thighs in the slow cooker, and topped it with 1/3 cup of the yellow curry paste and 1 can of coconut milk. I cooked this on high for 3 1/2 hours. After the chicken was cooked, I added in an extra 1/3 can of coconut cream because I wanted my sauce to be a little thicker, cut up the chicken and added it back in. Then, it’s all done!
We packed this with some white rice and our lunches for the week were all set!
One thing about figuring out recipes is that you always think about how to do things differently. I think in the future, I would just use the coconut cream from the get-go and wind up with a creamier sauce overall.
This slow cooker Thai yellow curry with chicken is delicious and super easy to make. With a little time, you will have a delicious meal that you can enjoy all week. I hope you take the time to make this and enjoy it!
Slow Cooker Thai Yellow Curry with Chicken
Prep Time: 1 hour, Cook Time: 4 hours
Servings: approximately 8-10
- 1/3 cup of yellow curry paste*
- 8 chicken thighs, boneless and skinless
- 3 large yellow potatoes, cubed
- 3 large carrots, peeled and cut into circles
- 1 large yellow onion, sliced
- 1/2 bag of frozen green beans
- 1/2 cup of raw cashews
- 1 can of coconut milk (or coconut cream if you want it to be thicker, you may need to add a little bit of water if you use coconut cream)
- 1 lime – optional
- cilantro, to taste – optional
- 1 tsp of fish sauce – optional
- Cooked rice – to serve with
- Cut up carrots, yellow potatoes, and a yellow onion, and put them in the slow cooker. If you have slow cooker liner bags, extra bonus points for you! It will lead to easier cleaning.
- Add frozen green beans and cashews to the slow cooker.
- Place 8 chicken thighs in the slow cooker.
- Top it with 1/3 cup of the yellow curry paste and 1 can of coconut milk or cream. Stir.
- Cook on high for 3 1/2 hours.
- Once the chicken is cooked through, remove from the slow cooker, cube or shred it and return it to the slowcooker. Add in a few sprinkles of fish sauce if you’d like and stir.
- Serve with rice, top with extra cilantro and/or lime (optional), and Enjoy!
*Yellow curry paste recipe from Pinch of Yum – in mine, I substituted the Thai Chilis for 2/3 tsp of crushed red pepper (this was not enough – if you want more spice try adding about 2 tsp since the paste can be used to make about 5 batches of curry). I also substiuted 3 tbsp fresh lemongrass for the 3 tbsp lemongrass paste.