Slow Cooker Yellow Thai Curry Chicken with Sweet Potatoes & Green Beans

We love Thai Yellow Curry so much that I wanted to recreate a simple (at least simple after you make the curry paste!) recipe that works in the slow cooker. Inspired by this paleo recipe.

This isn't a slam dunk recipe yet. It is pretty good but needs some tweaks!  I had put the sweet potato in at the beginning- next time I will do as written below and put the sweet potato in at the mid way point. This is also pretty sensitive to overcooking-- I wasn't watching the time and the chicken fell apart more than I would have liked.

Layer in slow cooker:
chicken thighs or drumsticks
1 white or yellow onion, sliced or diced
3 cloves garlic, smashed
2 TB thai yellow curry paste
1 can coconut milk (light coconut milk is fine)

Cook on LOW for 2-3 hours, until chicken can be removed from the bones. It shouldn't be falling off tender yet. Remove any bones/skin, shred meat into large chunks. (will take longer with an older slow cooker).

With the chicken bones removed, now add:
1 sweet potato or yam, diced 
1 C green beans, cut into 1.5 inch chunks
 more thai yellow curry paste to taste
 sugar and salt as needed to balance the flavor

Put cover back on, continue cooking on LOW for another 30 minutes to 1.5 hours-- or until the sweet potato and beans are tender. Don't overcook.

Serve over cooked basmati rice.


Swiss Army Mom said...

If you don't make your own yellow curry, try the Thai and True brand. Awesome, local and very authentic!

Tammy said...

I will have to look for that next time I'm at the store! Do you find it at Uwajimaya or does New Seasons/Whole Foods carry it?

I made my thai yellow curry paste but it took a bit of effort! Haven't even posted that recipe yet lol