Slow Cooker Thai Yellow Curry with Chicken and Tofu

• •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch pieces)
• •14 oz Firm or extra-firm tofu (pressed, then cut into 1-inch cubes)
• •4 tbsp Yellow curry paste
• •2 can Coconut milk (full-fat) (13.5 oz each)
• •1 cup Chicken broth or vegetable broth
• •1 lb Potatoes (Yukon Gold or red) (peeled and cut into 1-inch cubes)
• •3 piece Carrots (peeled and sliced into 1/2-inch rounds)
• •1 piece Yellow onion (chopped)
• •3 clove Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •1 tbsp Fish sauce
• •1 tsp Brown sugar (or to taste)
• •1 tbsp Lime juice (freshly squeezed, for serving)
• •1 cup Fresh cilantro (chopped, for garnish)
• •to taste cup Cooked jasmine rice (for serving)

Instructions

1. 1

   If using firm or extra-firm tofu, press it for at least 20-30 minutes to remove excess water. Wrap the block of tofu in paper towels or a clean kitchen towel, place it on a plate, and put something heavy on top (like a cast iron skillet or a few cans). Once pressed, cut the tofu into 1-inch cubes.

2. 2

   In a large slow cooker, combine the cut chicken thighs, cubed potatoes, sliced carrots, chopped onion, minced garlic, and grated ginger.

3. 3

   In a separate bowl, whisk together the yellow curry paste, both cans of coconut milk, and chicken broth until well combined. Pour this mixture over the ingredients in the slow cooker, ensuring everything is well coated.

4. 4

   Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender, and the potatoes are soft.

5. 5

   During the last 30 minutes of cooking (if cooking on LOW) or the last 15 minutes (if cooking on HIGH), stir in the pressed and cubed tofu. This prevents the tofu from becoming mushy.

6. 6

   Once cooked, stir in the fish sauce and brown sugar. Taste and adjust seasoning as needed – you might want a little more fish sauce for savoriness, brown sugar for sweetness, or a pinch of salt. Stir in the fresh lime juice just before serving.

7. 7

   Serve the curry hot over cooked jasmine rice, garnished generously with fresh cilantro.

Chef's Tips

• 💡For extra flavor, you can sear the chicken pieces in a pan for 2-3 minutes per side before adding them to the slow cooker. This adds a lovely browned crust.
• 💡If you like a spicier curry, you can add a pinch of red pepper flakes along with the curry paste, or serve with sriracha on the side.
• 💡Ensure your tofu is well-pressed; this allows it to absorb the delicious curry flavors more effectively and gives it a better texture.