Submitted by Karen Baker
Yellow Chicken Curry
Serving: 5
Ingredients
- 500g diced chicken fillet
- 185g jar Yellow Curry paste (I use Ayam brand)
- 1 Tbsp Brown Sugar
- 1 Tbsp Fish Sauce
- 2 x 400ml tin Coconut Milk
- 1 onion, sliced
- 2 large potatoes, diced
- 4 baby capsicum, sliced
- 1 zucchini, sliced
- Bunch Broccolini, chopped
- 200g diced button mushrooms
Instructions
- Add chicken to slow cooker
- Combine the curry paste, brown sugar, fish sauce and coconut milk and add to chicken
- Add the onion and potatoes
- Cook on High for 4 hours or Low for 6 hours.
- Pop the remaining vegetables into the slow cooked at 30 minutes to go.
- Serve with coconut rice.
- Top with fresh Coriander and a dollop of sour cream.
Tried this recipe?Scroll Down To Share What You Think
First time I’ve made a Yellow Curry. It was so delicious. My husband is not a great curry lover as he doesn’t like hot, but he went back for seconds. As we like a thicker sauce, I did stir through about a heaped tablespoon of instant potato.
This will be our go to curry from this day forth 🙂
This was absolutely DELICIOUS. I only added 1 can of coconut milk and that was at the end so it doesn’t seperate. I didn’t add any sugar as we like things spicy and it certainly was. I just added potato near the end some snow peas.
Flavour was rich and husband loved it. Will definitely make this again and soon.
Absolutely a winner !
So easy and so delicious. You can even swap out the Yellow Curry Paste to the Thai Red Curry Paste which I think I will try next time.
Fabulous recipe- will definitely be making it again!
Hi
Just wondering if I double chicken does all the ingredients double? Eg the curry paste? Also does the time change? Thanks so much
I would double the chicken without doubling anything else or changing the time myself 🙂 There’s more than enough liquids and time to account for that already