Asian, Chicken, Healthy Options, Seafood, Thai
March 31, 2015
4 hrs 10 mins
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
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.
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!
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
April 26, 2021
Omg made this tonight was absolutely delish definitely going to be a regular in our house. Son went back to mop up juices with a piece of bread. Will put a few more prawns in next time just because they were so yummy.
November 3, 2020
This dish is absolutely delicious! It is a regular in our house and even my kids (10 and 7) love it. I put the capsicum in later as it disintegrates. Great flavour, not too spicy and has been popular with friends as well.
February 28, 2020
This is definitely a winner in my house! Have served it to friends and they have gone for seconds every time. Have added fish sauce to this recipe as well as some chilli at the end and some cashews. Amazing!!!
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!
May 19, 2019
I’d stick with close to the same time 🙂
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
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!
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.
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.
September 10, 2017
If you prefer 🙂
September 8, 2017
Instead of searing the chicken could it be all thrown in raw much easier for me.
July 20, 2017
Winner….big hit with family. Definitely doing this one again. 😊
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 🙂
May 19, 2017
Instead of coconut milk can you use evaporated milk instead or not?
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!
November 23, 2016
Sure I think so … they’ll just need less cooking time
November 22, 2016
Can I use frozen prawns? If defrosted?
August 23, 2016
Thanks Michelle for such lovely feedback 🙂
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.
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.
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.
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
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 🙂
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.
February 7, 2016
So pleased you loved it! 🙂
Absolutely love this dish….thanks paulene for your amazing recipe
February 5, 2016
This dish is so amazing, full of flavour. My family loved it.
January 8, 2016
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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