Yellow Curry Chicken

Slow cooker yellow curry with chicken, potatoes, and carrots served over coconut rice.

Ingredients

Produce

• 1 1/2 lbs Yukon Gold potatoes, cut into bite sized pieces
• 1 1/2 lbs baby carrots, halved
• 1 onion, diced
• fresh cilantro

Meat & Seafood

• 1 1/2 lbs boneless skinless chicken breast

Pantry / Dry Goods

• 3 cups jasmine rice
• 2 (13.5-oz) cans water (use empty coconut milk can)
• 2 tsp salt
• 2 tsp salt
• 2 tsp sugar

Sauces & Condiments

• 1 (11-oz) jar Thai yellow curry sauce
• 1 (13.5-oz) can coconut milk
• 2 (13.5-oz) cans coconut milk

Instructions

1. Add all the curry ingredients to the slow cooker and stir to combine. Cook on low for 6-8 hours or on high for 4 hours.
2. Once the cook time is up, remove the chicken from the slow cooker, shred it, and add it back to the curry.
3. When the curry is almost done cooking, start making the coconut rice by combining all the ingredients in a large saucepan. Bring the contents to a boil over medium-high heat, then cover and reduce heat to simmer for 15-20 minutes, stirring occasionally until the liquid is absorbed.
4. Serve the curry over the coconut rice. Garnish with cilantro, if desired.

Reference Photo

Notes

• Pressure cooker alternative: Cook on high pressure for 15 minutes, then naturally release. Plan on about 30 minutes total.