Serves 4
480 min
Yellow Coconut Curry
Recipe GLPR336d22a2426c16
A fragrant and creamy slow-cooker curry featuring tender chicken, vegetables, and coconut milk infused with warm spices. This comforting dish combines golden curry sauce with natural sweetness from brown sugar and earthy vegetables, creating a rich and satisfying meal that's perfect served over rice.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3-4 boneless, skinless chicken breasts (about 1.5-2 lbs)
2 tablespoons olive oil
1 small to medium onion, diced
2 cans (13.5 oz each) unsweetened coconut milk
1 box (approximately 3-4 oz) golden curry sauce mix
8 tablespoons brown sugar
4 medium potatoes, cut into 1-inch chunks
2 cups carrots, peeled and chopped into bite-sized pieces
3 celery stalks, chopped
Directions
Cut the chicken breasts into 1-inch chunks. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are mostly opaque on the outside and no longer raw, about 5-7 minutes; the chicken does not need to be fully cooked at this stage. Add the diced onion to the skillet and cook for an additional 2-3 minutes until the onion begins to soften. Remove from heat.
Open the box of golden curry sauce mix. If it is compressed into a paste, crumble it with your hands or use a fork to break it into small pieces so it will dissolve more evenly when added to the slow cooker.
Transfer the partially cooked chicken and onion from the skillet into your slow cooker. Add the coconut milk, crumbled curry paste, brown sugar, potato chunks, chopped carrots, and celery stalks. Stir well to distribute all ingredients evenly.
Cover and cook on low heat for 6-8 hours, or until the chicken is very tender and the vegetables are fully cooked. Stir the mixture once or twice during cooking to ensure the brown sugar and curry paste are fully dissolved and incorporated throughout the sauce. The curry is ready when you can easily shred the chicken with a fork.
About 30 minutes before you plan to serve, use two forks or a slotted spoon to shred the cooked chicken breasts directly in the slow cooker. Stir the shredded chicken back into the sauce to distribute evenly.
Ladle the curry and its vegetables into serving bowls and serve over cooked rice. Jasmine rice or coconut-infused rice are excellent choices that complement the aromatic flavors of this dish.
