Crockpot Thai Yellow Curry Chicken. (2024)

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This Crockpot Thai Yellow Curry Chicken is full of Thai flavors and almost effortless to make. Made with flavorful Thai red curry paste, yellow curry powder, lemongrass, and creamy coconut milk. The chicken is slow-cooked in the coconut curry sauce along with potatoes. It’s then served over steamed rice with garlic and green onion. The rice soaks up all the creamy curry sauce. Cooking the dish in the crockpot leaves you with an even more flavorful sauce and tender chicken. It’s delicious!

Crockpot Thai Yellow Curry Chicken. (1)

Back with another almost effortless crockpot dinner that truly can be made year-round. When I set out to make this, I wasn’t sure if I would love it enough to share, but with a few tweaks and small additions, I quickly fell in love with this simple, simple recipe.

It’s not a secret that we love a curry in my family, especially a creamy coconut curry. But yellow curry isn’t something I often make.

Crockpot Thai Yellow Curry Chicken. (2)

It was my brother Malachi who originally encouraged me to try, what he says is his favorite curry. A spicy Thai yellow chicken curry with potatoes.

At first the potatoes threw me off a bit, but he said they’re a delicious addition to a Thai style curry and that he orders this dish anytime it’s on the menu.

I’ve made a variation of this dish on the stove, but I think I like the crockpot version even more. The flavor is so delicious, and the chicken comes out juicy and tender every time.

I served my curry with creamy garlic rice. It all came together so wonderfully!

Crockpot Thai Yellow Curry Chicken. (3)

These are the details

Step 1: season the chicken

First, drop the chicken down into the bowl of your crockpot. You could also use the Instant Pot, but I prefer a crockpot!

Add the yogurt, then all of the seasonings. The Thai red curry paste, yellow curry powder, pickled ginger, and lemongrass paste. Then season lightly with salt.

Now let this sit for 10 minutes to help the chicken take on the flavors of the curry paste and powder. I found that since this chicken cooks all day, the quick marinating time is all you need.

Crockpot Thai Yellow Curry Chicken. (4)

Step 2: add everything else

Moving along, now add the onions and potatoes. For this dish, I love to use a mix of baby potatoes and chopped sweet potatoes. You can use either or. Or use a mix like I do!

Pour over a can of coconut milk.

Step 3: cover and slow cook

Cover the crockpot and slow cook. This curry really makes the kitchen smell amazing all day long, which is such a nice bonus!

Before the curry is finished cooking, I make a pot of coconut rice. I like to use

white Jasmine rice when cooking a Thai-inspired dish.

Crockpot Thai Yellow Curry Chicken. (5)

Step 4: the garlic butter

I did a quick garlic butter made with green onions to finish this off. It makes the creamy rice and curry just a touch more special than other recipes. Trust me, the butter is key. Do not skip.

For serving, keep it simple with lots of cilantro and a side of limes.

This dish is sure to become a weeknight family favorite. Creighton loved this, and the rest of the family really enjoyed it too!

Crockpot Thai Yellow Curry Chicken. (6)

Looking for other curries?

Coconut Curry Salmon with Garlic Butter

Creamy Coconut Chicken Meatball and Noodle Curry

Sweet Potato Lentil Curry with Crispy Sesame Chickpeas

Lastly, if you make this Crockpot Thai Yellow Curry Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crockpot Thai Yellow Curry Chicken with Garlic Rice

Author: Tieghan Gerard

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings: 6

Calories Per Serving: 526 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary - Metric

Instructions

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!

Instant Pot

    • 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!

    Notes

    Stove Top: use my simple Thai yellow chicken curry recipe.

    View Recipe Comments

    Crockpot Thai Yellow Curry Chicken. (7)

    Crockpot Thai Yellow Curry Chicken. (2024)

    FAQs

    What is the secret to Thai curry? ›

    The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

    Why does curry go watery in slow cooker? ›

    If too much liquid or broth is added to a curry, it will become runny and thin. It may also be thin if the cooking temperature is too low for it to cook, or if the cooking time is too short, thereby preventing the sauce from being reduced.

    How many calories are in Thai yellow curry with chicken? ›

    Generic Thai Chicken Yellow Curry (1 cup) contains 32g total carbs, 29g net carbs, 22g fat, 18g protein, and 391 calories.

    Why is Thai yellow curry so good? ›

    Because Thai yellow curry contains both coconut cream and coconut milk, it's much milder, richer, and creamier than other curries. It's usually made with chicken or beef, carrots, onions, and potatoes, but other starchy vegetables can be added or substituted as you prefer (some add red and green peppers or both!).

    What thickens a Thai curry? ›

    Corn flour starch - in most curries, if it turns out to be runny, thr quick fix is corn flour starch. Simmer the flame - Yes. Most curries doesn't need to the thick when we actually prepare them.

    What are the secret ingredients to a good curry? ›

    Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

    Why does my curry taste bitter in the slow cooker? ›

    The chances are you can rescue your bitter curry by: Add equal parts sugar and salt, a teaspoon at a time, mixing well between each pair of additions and tasting until the curry is no longer bitter. Sugar and salt help to reduce bitterness. You can use any sweetener or salt you like.

    What happens if not enough liquid in slow cooker? ›

    Not adding enough liquid can lead to burning.

    "It's important to add enough liquid to ensure the bottom of your dish doesn't burn."

    When to add coconut milk to curry? ›

    Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

    What is the healthiest Thai food to order? ›

    10 of Our Favorite Healthy Thai Dishes, According to a Dietitian
    • Papaya salad.
    • Pomelo salad.
    • Spring rolls.
    • Clear spicy Thai soup.
    • Hainanese chicken with rice.
    • Steamed fish.
    • Coconut lemongrass clams.
    • Garlic stir-fried vegetables.
    Aug 19, 2022

    Is yellow chicken curry unhealthy? ›

    Yellow curry with plenty of vegetables is likely to be high in vitamin A and vitamin C. Dietary cholesterol raises your cholesterol levels, and chicken curry has 33 mg of cholesterol, or 10 percent of the daily value. Only animal-derived foods contain cholesterol, and vegetarian yellow Thai curry is cholesterol-free.

    Is there sugar in Thai curry? ›

    Water or broth is usually added to lighten the curry, and seasonings are simply fish sauce and sugar.

    What color Thai curry is the best? ›

    Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better!

    How do Thai restaurants make curry so creamy? ›

    Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

    Which Thai curry is healthiest? ›

    People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.

    What makes restaurant Thai curry so good? ›

    An interesting characteristic of Thai curries is that they are made of fresh ingredients only. Contrary to the Indian cooking, Thai restaurant prefers to use fresh herbs and spices to make the curry dishes, including fresh chillies and roots.

    How to make Thai curry more flavourful? ›

    10 tips for the perfect Thai curry:
    1. Homemade paste for the best taste.
    2. Fresh Thai ingredients for vibrancy.
    3. Toast the spices to wake them up.
    4. Turmeric for colour and seasoning.
    5. Pound the paste to release its flavour.
    6. Fry the paste in coconut oil.
    7. Caramel adds sweetness and depth.
    8. Choose your protein.

    What makes Thai curry different? ›

    Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries. It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.

    References

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