There’s nothing quite like a warm, comforting bowl of Thai Yellow Curry Chicken, and this crockpot version makes it ridiculously easy! Tender chicken, creamy coconut milk, and bold Thai spices come together for a dish that’s both rich and satisfying. Plus, it practically cooks itself—just toss everything in the slow cooker and let the magic happen.
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Why You’ll Love Crockpot Thai Yellow Curry Chicken
Effortless Cooking: Set it and forget it! The crockpot does all the hard work.
Rich & Creamy: Coconut milk creates a silky, luxurious sauce that coats every bite.
Flavor-Packed: A perfect balance of savory, slightly sweet, and mildly spicy.
Customizable: Adjust the heat, swap the veggies, or add your favorite protein.
Meal Prep Friendly: Tastes even better the next day, making it perfect for leftovers.
Ingredients in Crockpot Thai Yellow Curry Chicken
This simple yet flavor-packed dish relies on pantry staples and fresh ingredients:
Chicken Thighs or Breasts: Tender and juicy, they soak up all the delicious flavors.
Yellow Curry Paste: The star of the dish! Bold and aromatic with just the right spice.
Coconut Milk: A must for that creamy, velvety sauce.
Potatoes: Absorb the curry’s flavors and add heartiness.
Carrots: Sweet and tender, complementing the spices beautifully.
Bell Peppers: Add color, crunch, and freshness.
Onion & Garlic: Essential for depth and aroma.
Ginger: Adds warmth and a little zing.
Fish Sauce or Soy Sauce: Brings in that umami goodness.
Brown Sugar: A touch of sweetness to balance the spice.
Lime Juice: Brightens up the dish with a hint of acidity.
Cilantro & Thai Basil: Fresh herbs for garnish and extra flavor.
How to Make Crockpot Thai Yellow Curry Chicken
Prep the Ingredients: Chop your veggies and trim the chicken.
Layer Everything in the Crockpot: Place chicken at the bottom, followed by veggies, curry paste, and seasonings.
Add Coconut Milk & Broth: Pour in coconut milk and a little broth for the perfect consistency.
Cook Low & Slow: Let it simmer for 6-8 hours on low or 3-4 hours on high.
Shred the Chicken: Once tender, shred or leave whole, depending on your preference.
Finish with Lime Juice & Herbs: Stir in fresh lime juice, garnish with cilantro and Thai basil.
Serve & Enjoy: Ladle over rice and savor every flavorful bite!
How to Serve Crockpot Thai Yellow Curry Chicken
With Jasmine Rice: The perfect base to soak up all that rich curry sauce.
Over Noodles: Try it with rice noodles for a fun twist.
With Roti or Naan: Scoop up the curry with warm, flaky flatbread.
Topped with Crunchy Peanuts: Adds texture and a nutty contrast.
With Extra Lime & Chili: For those who love a tangy or spicier kick.
Additional Tips
Use Full-Fat Coconut Milk: For the creamiest, most flavorful sauce.
Don’t Skip the Lime Juice: It brightens up all the flavors.
Make It Spicier: Add red chili flakes or a chopped Thai chili.
Swap the Protein: Works great with shrimp, tofu, or beef.
Storage Tips: Store leftovers in the fridge for up to 4 days. Freezes well, too!
FAQ
Q1: Can I use curry powder instead of curry paste?
A1: You can, but curry paste gives a much deeper, authentic flavor.
Q2: Can I make this dairy-free?
A2: It already is! Just double-check your curry paste and fish sauce labels.
Q3: Can I cook this on the stovetop instead?
A3: Yes! Simmer everything in a pot for about 30-40 minutes.
Q4: How do I thicken the curry?
A4: Let it simmer uncovered for a bit, or stir in a cornstarch slurry.
Q5: What’s the best rice to serve with this?
A5: Jasmine rice is traditional, but basmati or brown rice works too.
Q6: Can I make this ahead of time?
A6: Yes! It tastes even better the next day as the flavors develop.
Q7: What if I don’t have fish sauce?
A7: Use soy sauce or a bit of miso paste instead.
Q8: Can I add more vegetables?
A8: Absolutely! Try zucchini, green beans, or spinach.
Q9: Can I freeze leftovers?
A9: Yes! Store in an airtight container for up to 3 months.
Q10: How do I reheat it?
A10: Warm it on the stovetop or microwave in 30-second intervals.
This Crockpot Thai Yellow Curry Chicken is comfort food at its best—creamy, cozy, and packed with bold flavors. Give it a try, and let your crockpot do the work while you enjoy a delicious, restaurant-worthy meal at home!
Print
Crockpot Thai Yellow Curry Chicken
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Gluten Free
Description
This Crockpot Thai Yellow Curry Chicken is a rich, creamy, and flavorful dish packed with aromatic spices. Slow-cooked to perfection, this dish features tender chicken in a bold coconut curry sauce with garlic-infused rice for the perfect meal. Ideal for quick high-protein meals, healthy recipes, and easy dinner recipes, this dish is sure to become a weeknight favorite. Try this simple high-protein meal for a cozy, satisfying dinner!
Ingredients
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2 lbs boneless chicken breasts, cubed
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1/3 cup plain Greek yogurt
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2 tbsp Thai red curry paste
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2-3 tbsp yellow curry powder
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2 tbsp chopped pickled ginger
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1 tbsp lemongrass paste
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1 yellow onion, chopped
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2 cups chopped potatoes
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1 can full-fat coconut milk
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1 tbsp fish sauce or tamari
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1/3 cup chopped fresh cilantro
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Juice and zest of 1 lime
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4 tbsp salted butter
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3-4 cloves garlic, chopped
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1/4 cup chopped green onion
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Steamed rice, for serving
Instructions
Crockpot Method:
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In the bowl of your crockpot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and salt. Toss to coat and let sit for 10 minutes.
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Add the onion, potatoes, coconut milk, and fish sauce. Cover and cook on low for 5-6 hours or high for 3-4 hours.
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Turn the heat to high and cook uncovered for 15 minutes to thicken the sauce. Stir in cilantro, lime zest, and lime juice.
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In a pan, melt the butter with garlic until lightly browned. Remove from heat and mix in green onions.
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Serve the chicken and sauce over rice, drizzling garlic butter on top. Enjoy!
Instant Pot Method:
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In the Instant Pot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and salt. Toss to coat and let sit for 10 minutes.
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Add the onion, potatoes, coconut milk, and fish sauce. Seal the lid and cook on high pressure for 8-10 minutes.
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Release steam, then set to sauté mode. Cook uncovered for 5-10 minutes until thickened. Stir in cilantro, lime zest, and lime juice.
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Melt the butter with garlic until lightly browned. Remove from heat and mix in green onions.
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Serve over rice with garlic butter. Enjoy!
Notes
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Substitute chicken thighs for extra tenderness.
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For a spicier curry, add extra curry paste or a chopped chili.
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Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 526
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg