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slow cooker yellow curry

This slow cooker yellow curry is a fragrant and flavorful dish packed with vegetables and protein of your choice. It's perfect for a cozy meal and is easy to prepare, allowing the slow cooker to do all the work for you.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course main dish
Cuisine Thai
Servings 4 People
Calories 350 kcal

Equipment

  • 1 slow cooker (5-quart or larger)
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula

Ingredients
  

  • 2 tablespoons yellow curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable or chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 medium carrots, sliced
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup butternut squash, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed or 2 cups cooked chicken
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for garnish optional
  • Cooked rice, for serving

Instructions
 

  • Begin by preparing all your vegetables: dice the onion, mince the garlic and ginger, and chop the carrots, bell pepper, zucchini, and butternut squash.
  • In the slow cooker, combine the yellow curry paste, coconut milk, and vegetable or chicken broth. Stir well to blend the curry paste into the liquid.
  • Add the diced onion, minced garlic, and ginger to the slow cooker, mixing until well combined.
  • Add the sliced carrots, diced red bell pepper, zucchini, and cubed butternut squash into the slow cooker. Include the chickpeas or cooked chicken, depending on your protein choice.
  • Stir in the soy sauce, lime juice, salt, and black pepper. Mix until all ingredients are well distributed in the slow cooker.
  • Cover the slow cooker with its lid and set it to cook on low for 6 hours or high for 3 hours.
  • Once the cooking time is complete, taste and adjust seasoning if necessary. You can add more soy sauce or salt according to your preference.
  • Serve the yellow curry hot over cooked rice and garnish with fresh cilantro if desired.

Notes

You can customize the vegetables based on what's in season or your personal preferences. Sweet potatoes, green beans, or peas also work well in this curry.
For added heat, consider adding a chopped chili pepper or a sprinkle of red pepper flakes.
This curry can be stored in the refrigerator for up to 4 days and also freezes well, making it perfect for meal prep.