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    Crockpot Thai Yellow Curry Chicken with Garlic Rice

    6 servings

    doses

    15 minutes

    tempo ativo

    5 hours 15 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    2 pounds boneless chicken breasts, cubed

    1/3 cup plain Greek yogurt

    2 tablespoons Thai red curry paste

    2-3 tablespoons yellow curry powder

    2 tablespoons chopped pickled ginger

    1 tablespoon lemongrass paste

    1 yellow onion, chopped

    2 cups chopped potatoes

    1 can full-fat coconut milk

    1 tablespoon fish sauce or tamari

    1/3 cup chopped fresh cilantro

    juice and zest of 1 lime

    4 tablespoons salted butter

    3-4 cloves garlic, chopped

    1/4 cup chopped green onion

    steamed rice, for serving

    Instruções

    Crockpot

    1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and season with salt. Toss to coat the chicken. Let sit 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Cover and cook on low for 5-6 hours or on high for 3-4 hours.2. Crank the heat to high. Cook uncovered for 15 minutes until thickened. Stir in the cilantro, lime zest, and juice.3. Melt the butter and garlic together. Cook until the butter is lightly browning. Remove from the heat. Mix in the green onions. 4. Serve the chicken and sauce over bowls of rice with garlic butter spooned over the rice. Enjoy!

    1. In the bowl of your instant pot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and season with salt. Toss to coat the chicken. Let sit for 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Seal the lid and cook on high pressure for 8-10 minutes.2. Once done cooking, release the steam. Set the Instant Pot to sauté. Cook, uncovered for 5- 10 minutes until thickened. Stir in the cilantro, lime zest, and juice.3. Melt the butter and garlic together. Cook until the butter is lightly browning. Remove from the heat. Mix in the green onions. 4. Serve the chicken and sauce over bowls of rice with garlic butter spooned over the rice. Enjoy!

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    526 kcal

    Gordura Total

    -

    Gordura Saturada

    -

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    -

    Sódio

    -

    Carboidratos Totais

    -

    Fibra Alimentar

    -

    Açúcares Totais

    -

    Proteína

    -

    6 servings

    doses

    15 minutes

    tempo ativo

    5 hours 15 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    2 pounds boneless chicken breasts, cubed

    1/3 cup plain Greek yogurt

    2 tablespoons Thai red curry paste

    2-3 tablespoons yellow curry powder

    2 tablespoons chopped pickled ginger

    1 tablespoon lemongrass paste

    1 yellow onion, chopped

    2 cups chopped potatoes

    1 can full-fat coconut milk

    1 tablespoon fish sauce or tamari

    1/3 cup chopped fresh cilantro

    juice and zest of 1 lime

    4 tablespoons salted butter

    3-4 cloves garlic, chopped

    1/4 cup chopped green onion

    steamed rice, for serving

    Instruções

    1

    Crockpot

    2

    1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and season with salt. Toss to coat the chicken. Let sit 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Cover and cook on low for 5-6 hours or on high for 3-4 hours.2. Crank the heat to high. Cook uncovered for 15 minutes until thickened. Stir in the cilantro, lime zest, and juice.3. Melt the butter and garlic together. Cook until the butter is lightly browning. Remove from the heat. Mix in the green onions. 4. Serve the chicken and sauce over bowls of rice with garlic butter spooned over the rice. Enjoy!

    3

    1. In the bowl of your instant pot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and season with salt. Toss to coat the chicken. Let sit for 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Seal the lid and cook on high pressure for 8-10 minutes.2. Once done cooking, release the steam. Set the Instant Pot to sauté. Cook, uncovered for 5- 10 minutes until thickened. Stir in the cilantro, lime zest, and juice.3. Melt the butter and garlic together. Cook until the butter is lightly browning. Remove from the heat. Mix in the green onions. 4. Serve the chicken and sauce over bowls of rice with garlic butter spooned over the rice. Enjoy!