Thai Chicken & Prawn Yellow Curry (Gaeng Karee) – Weight Watchers Friendly –

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March 31, 2015

Thai Chicken & Prawn Yellow Curry (Gaeng Karee) – Weight Watchers Friendly – 5 0 5 12
  • Prep: 10 mins
  • Cook: 4 hrs
  • 10 mins

    4 hrs

    4 hrs 10 mins

  • Yields: 6

Ingredients

1 tsp of olive oil

700gm skinless chicken thigh fillets (roughly diced) - fat trimmed

4 tbsp yellow curry paste (I used Valcom Light & Fragrant Yellow Curry Paste)

1 heaped tbsp brown sugar

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)

12 snow peas, ends trimmed

14 medium sized green peeled prawns (tails on)

Cornflour to thicken

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

00:00

21 Reviews

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. 😊

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?

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

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.

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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