Thai Chicken & Prawn Yellow Curry (Gaeng Karee) – Weight Watchers Friendly –
Asian, Chicken, Healthy Options, Seafood, Thai
March 31, 2015
- Prep: 10 mins
- Cook: 4 hrs
-
10 mins
4 hrs
4 hrs 10 mins
- Yields: 6
Ingredients
700gm skinless chicken thigh fillets (roughly diced) - fat trimmed
4 tbsp yellow curry paste (I used Valcom Light & Fragrant Yellow Curry Paste)
400ml can of coconut milk (I used light/low fat)
1 large onion cut into 1/8 wedges
1 red capsicum (bell pepper) sliced
2 baby pak choy (cut bottom 1/2 inch or so off the bunch and discard, reserve the rest just separate stalks)
Directions
1#1 In a searing slow cooker add oil then brown/seal chicken until lightly browned or for approx 5 mins. If you don't have a searing slow cooker you can use a fry pan on the stove top.
2#2 Add curry paste, stir through and cook for an additional 3mins while stirring. Return searing insert to slow cooker at this point or if using pan, transfer chicken and paste to slow cooker bowl.
3#3 Add coconut milk, brown sugar, onion wedges and capsicum and stir to combine.
4#4 Cover and cook on HIGH for 1hr then LOW for 3hrs
5#5 30mins prior to serving add baby pak choy, snow peas and green prawns. Stir to combine and cover again for the remaining cooking time
6#6 15 mins before serving I mixed 1 tbsp of cornflour with 1 tbsp of water to form runny paste and stirred through the dish to thicken the liquids prior to plating.
7
8Served with basmati rice
9This had a mild spice element to it but my 12 year old went back for seconds so it wasn't too intense!
10
116 pro points per serve on the weight watchers system (without rice), 3 additional pp for 1/2 cup basmati rice
Submitted by Paulene Christie
27 Reviews
Paulene @ Slow Cooker Central
May 19, 2019
I’d stick with close to the same time 🙂
Denise
May 11, 2019
Just a question, if I double everything to make double the batch , would I cook the same amount of time or double
Elena
December 18, 2018
This is absolutely delicious!! The only change I made was to add a whole Ayam Brand Yellow curry and I added one tablespoon of fish sauce. Next time I will add chilli to make it a little more spicy. Definitely a winner!
Kelly Wessel
October 12, 2018
This was absolutely delicious what an amazing flavour profile. I didn’t seal the chicken and added a whole jar 185gm jar of yellow curry paste. I followed the recipe after step 4 except I added a tablespoon of chicken gravy powder instead of cornflour. A real winner.
Kelly Wessel
October 12, 2018
I made this tonight for dinner and it was delicious. A real winner, I will defiantly be making this again. I didn’t seal the chicken just put it all in up to step 4, then followed the recipe steps whilst replacing corn flour with a tablespoon of chicken gravy mix. I added a full 185gm jar of yellow curry paste for more spice. This recipe has an amazing flavour profile.
Paulene @ Slow Cooker Central
September 10, 2017
If you prefer 🙂
Karissa
September 8, 2017
Instead of searing the chicken could it be all thrown in raw much easier for me.
Dee
July 20, 2017
Winner….big hit with family. Definitely doing this one again. 😊
Paulene @ Slow Cooker Central
May 20, 2017
You could yes I think … you could even add some coconut flavouring to it for a similar flavour if you wanted to 🙂
San
May 19, 2017
Instead of coconut milk can you use evaporated milk instead or not?
Casey Pyle
May 9, 2017
Amazing! My first yellow curry in my life and will never order a takeaway one! Master 6 enjoyed it too even coming to steal my prawns!
Paulene @ Slow Cooker Central
November 23, 2016
Sure I think so … they’ll just need less cooking time
Aneta
November 22, 2016
Can I use frozen prawns? If defrosted?
Paulene @ Slow Cooker Central
August 23, 2016
That’s awesome!!
Thanks Michelle for such lovely feedback 🙂
Michelle Young
August 23, 2016
Yummo! Whole family loved this – miss 5, master 8 AND hubby who is not a slow cooker convert YET! Easy, yummy and healthy. Capsicum disintegrated by end (still tasted good) so might try adding it later into cooking time with snow peas etc next time. Thought it didn’t need thickening with cornflour as looked ok but glad I did as ended up a really nice consistency. Will be regular in our house.
Darena McDonald
June 8, 2016
I make this dish at least once a week although I use red curry instead. My whole family loves it even my fussy 1 year old.
Charmaine Hetem
May 6, 2016
I have made this recipe this many times. Really tasty and mild enough for my kids.
Ps last time I made it on the stove top as a last minute supper. Was just as good.
Karen Stuckings
April 20, 2016
A great hit here. You can change the curry paste from yellow to green or red depending on your taste and because I can’t have coconut I change that to soy milk or almond milk and still turns out great
Paulene @ Slow Cooker Central
March 8, 2016
Oh well that’s a shame it wasn’t hot enough for you … you could always add more curry paste of course to reach your preferred heat level 🙂
Karen Strong
March 7, 2016
Not spicy enough and too watery. I can see why a child would love it but I feel like I wasted good ingredients.
Paulene @ Slow Cooker Central
February 7, 2016
So pleased you loved it! 🙂
Kellie
February 7, 2016
Absolutely love this dish….thanks paulene for your amazing recipe
Elizabeth Tucker
February 5, 2016
This dish is so amazing, full of flavour. My family loved it.
Mrs P
February 5, 2016
Great recipe!
Nicole Harrison
January 8, 2016
Loved it!!
Shorn
December 30, 2015
This is a solid recipe. Instead of serving over rice, I did turnips. It’s about as much work as rice but it’s a veggie and 0 points. I started working on the turnips as rice part about 30 minutes before I was ready to serve. You have a couple of options- if you have a spiralizer, you can peel the turnip and run it through thr spiralizer then chop the turnip noodles to rice length. I have a matchstick blade on my food processor so that’s the way I went. I didn’t chop it down to rice length, I just left t matchstick length. For this recipe, I used two large turnips. Then I threw a tablespoon of cocoanut oil in a large frying pan on medium-high heat. The cocoanut oil is going to add 4 points, but this is 4 servings so it’s 1 point per serving and better for you then rice. I simmered up a tablespoon of minced ginger for about a minute then tossed in all of the turnip. I mixed up the turnip/ginger and stirred pretty frequently for about 5-6 minutes (until it gets tender). You can serve the curry over the turnip as rice. I mixed mixed it all together in the crockpot. I also tossed chopped cilantro on top. It’s a tasty recipe.
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jordan gum
June 9, 2019
Made this last night and it was amazing! We only used prawns and added two tins of coconut cream as we love using the rice to soak up all the liquid. Was a perfect amount of spice so everyone enjoyed it including our 2 year old! Will be making regularly and also making some for the freezer!