Delicious Crockpot Thai Yellow Curry Chicken Ready in Hours

Thai Yellow Curry is a vibrant dish that takes you on a journey through Southeast Asian flavors.

This comforting one-pot meal turns simple ingredients into something special.

With creamy coconut milk, fragrant spices, and tender chicken, it offers a warm and rich taste experience.

Using a slow cooker ensures deep flavors and meat so tender it melts in your mouth.

Authentic spices and herbs make this dish stand out by capturing the essence of traditional recipes.

This delicious curry will transform any weeknight dinner or weekend get-together into something memorable.

What Makes Crockpot Thai Yellow Curry Chicken So Good

• Slow-Cooker Simplicity: Effortlessly prepare a restaurant-worthy Thai curry with minimal hands-on cooking time, perfect for busy weeknights or meal prepping.
• Flavor-Packed Convenience: Combines bold Thai-inspired ingredients like curry paste, lemongrass, and coconut milk to create a rich, aromatic dish without complex preparation steps.
• Versatile Cooking Methods: Seamlessly adaptable to both crockpot and Instant Pot, offering flexibility for different kitchen appliances and cooking preferences.
• Nutritious One-Pot Meal: Combines protein-rich chicken, hearty potatoes, and vibrant herbs into a balanced, satisfying meal that requires minimal cleanup and delivers maximum flavor.

What You Need For Crockpot Thai Yellow Curry Chicken

• Chicken: Tender meat that absorbs curry flavors and provides the main protein for the dish, choose boneless skinless chicken thighs for more moisture.
• Yogurt: Helps tenderize chicken and adds creamy texture, Greek yogurt works best for thickness.

• Curry Paste: Provides authentic Thai flavor and color, yellow curry paste recommended for milder taste.
• Curry Powder: Enhances spice profile and adds depth to the dish.
• Ginger: Adds warm, zesty flavor and traditional Thai cooking element.
• Lemongrass Paste: Brings citrusy and herbal notes characteristic of Thai cuisine.
• Salt: Balances and enhances overall seasoning.

• Onion: Adds sweetness and aromatic base to the curry.
• Potatoes: Provides hearty texture and absorbs curry flavors.
• Coconut Milk: Creates rich, creamy sauce base with authentic Thai profile.
• Fish Sauce: Adds umami and depth to the overall flavor.

• Cilantro: Fresh herb for bright, final touch.
• Lime Zest: Adds citrus aroma and freshness.
• Lime Juice: Provides tangy brightness.

• Butter: Creates rich, flavorful drizzle.
• Garlic: Adds pungent, aromatic element.
• Green Onions: Provides fresh, mild onion flavor and color.

• Rice: Ideal base for serving curry.

Step-By-Step For Crockpot Thai Yellow Curry Chicken

Step 1: Marinate Chicken

• Chicken
• Yogurt
• Curry paste
• Curry powder
• Ginger
• Lemongrass paste
• Salt

Combine all ingredients in cooking vessel and thoroughly coat chicken. Allow mixture to rest for maximum flavor infusion.

Step 2: Add Liquid Components

• Onion
• Potatoes
• Coconut milk
• Fish sauce

Pour ingredients into cooking vessel. Select slow cooking method: low temperature for 5-6 hours or high temperature for 3-4 hours.

Step 3: Enhance Sauce Consistency

• Cilantro
• Lime zest
• Lime juice

Stir ingredients until well blended.

Step 4: Prepare Garlic Butter Topping

• Butter
• Garlic
• Green onions

Melt butter with garlic until golden brown. Remove from heat. Fold in green onions for additional flavor complexity.

Step 5: Plate and Serve

Transfer curry chicken over steamed rice. Drizzle prepared garlic butter on top. Savor the vibrant Thai-inspired flavors.

Helpful Advice For Crockpot Thai Yellow Curry Chicken

• Marinate for Maximum Flavor: Let chicken sit in yogurt and spices for at least 10 minutes to absorb deeper, richer taste profiles and tenderize the meat thoroughly.
• Customize Spice Levels: Adjust curry paste quantity based on personal heat tolerance – start with less and gradually increase for perfect comfort and flavor balance.
• Choose Potato Alternatives: Swap potatoes with cauliflower or sweet potatoes for low-carb options or different nutritional benefits without compromising the dish's core essence.
• Control Sauce Consistency: Cook uncovered during final stage to naturally thicken sauce or add cornstarch slurry if you prefer a quicker, more controlled sauce reduction method.
• Prep-Ahead Convenience: Marinate chicken overnight in refrigerator for intensified flavors and save time during actual cooking process, making meal preparation smoother and more efficient.

How To Keep Crockpot Thai Yellow Curry Chicken Fresh And Warm

• Refrigerate: Store leftover curry in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days.
• Freeze: Pour curry into freezer-safe containers, leaving some space for expansion. Freeze up to 3 months for best quality.
• Reheat Stovetop: Transfer curry to a saucepan, add a splash of coconut milk to prevent drying. Warm over medium-low heat, stirring occasionally until heated through.
• Microwave: Place curry in a microwave-safe dish, cover with a damp paper towel. Heat in 30-second intervals, stirring between each to ensure even warming.

Best Pairings For Crockpot Thai Yellow Curry Chicken

• Pair Crisp Riesling: Bright, slightly sweet German white wine cuts through the curry's richness while complementing its complex spices.
• Elevate with Jasmine Rice: Soft, fragrant rice absorbs the curry's delicious sauce, creating perfect balanced bites with subtle floral undertones.
• Select Fresh Cucumber Salad: Cool, crisp side dish with light vinaigrette provides refreshing contrast to the warm, spicy curry, balancing temperature and flavor profiles.
• Recommend Sparkling Coconut Water: Tropical, hydrating beverage echoes the curry's coconut milk base while offering a clean, palate-cleansing effect.

Easy Swaps For Crockpot Thai Yellow Curry Chicken

• Vegetarian Curry: Replace chicken with firm tofu or chickpeas, using vegetable broth instead of fish sauce for a plant-based version.
• Keto-Friendly Option: Swap potatoes with cauliflower chunks and serve over cauliflower rice to reduce carbohydrates and maintain low-carb requirements.
• Gluten-Free Adaptation: Confirm curry paste is gluten-free and use tamari sauce as a substitute for fish sauce to ensure dietary restrictions are met.
• Low-Sodium Alternative: Use reduced-sodium curry paste, eliminate added salt, and choose low-sodium coconut milk to create a heart-healthy recipe.

Crockpot Thai Yellow Curry Chicken Questions Answered

• What are the key flavor profiles in this Thai yellow curry chicken?

The key flavors include a blend of tangy yogurt, spicy curry paste, aromatic lemongrass, zesty lime, and rich coconut milk, creating a balanced and complex taste experience.

• Is this recipe considered spicy?

The spice level depends on the curry paste used. You can control the heat by choosing a mild or hot curry paste, allowing customization to your personal spice tolerance.

• Can I make this recipe dairy-free?

Yes, replace yogurt with coconut yogurt or dairy-free alternative yogurt to keep the creamy texture while making the dish dairy-free and suitable for lactose-intolerant individuals.

• What type of chicken works best for this recipe?

Boneless, skinless chicken thighs are recommended for their tenderness and ability to absorb flavors better than chicken breasts, resulting in a more succulent dish.

Creamy Crockpot Thai Yellow Curry Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 5 hours 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Simmering with exotic flavors, Crockpot Thai Yellow Curry Chicken brings aromatic spices and creamy coconut comfort to your dinner table. Hearty ingredients meld together, promising a delightful journey through Thai culinary tradition that you’ll savor with each comforting bite.

---

Ingredients

Scale 1x2x3x

Protein:

• 2 lbs (907 grams) boneless chicken breasts, cubed

Spices and Seasonings:

• 2–3 tablespoons yellow curry powder
• 2 tablespoons Thai red curry paste
• 1 tablespoon lemongrass paste
• 3–4 cloves garlic, chopped
• 2 tablespoons chopped pickled ginger
• 1 tablespoon fish sauce or tamari

Vegetables and Aromatics:

• 1 yellow onion, chopped
• 2 cups chopped potatoes
• ¼ cup chopped green onion
• ⅓ cup chopped fresh cilantro
• Juice and zest of 1 lime

Other Ingredients:

• ⅓ cup plain Greek yogurt
• 1 can full-fat coconut milk
• 4 tablespoons salted butter
• Steamed rice, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate chicken in a blend of yogurt, curry paste, curry powder, ginger, lemongrass paste, and salt, allowing flavors to meld for 10-15 minutes.
2. Transfer marinated chicken to cooking vessel, introducing chopped onions and diced potatoes to create a hearty base.
3. Pour coconut milk and fish sauce over the mixture, ensuring all ingredients are well-distributed and submerged.
4. Slow cook the curry, allowing the chicken to become tender and absorb the rich, aromatic spices.
5. Once chicken is fully cooked, increase heat to concentrate and thicken the sauce, creating a more intense flavor profile.
6. Brighten the dish with fresh cilantro, zesty lime zest, and tangy lime juice, which will lift the overall taste.
7. Prepare a quick garlic butter by gently browning minced garlic and blending with melted butter until fragrant.
8. Finish the garlic butter with finely chopped green onions for an extra layer of complexity.
9. Plate the curry over fluffy rice, generously drizzling the aromatic garlic butter on top for a final touch of richness.

Notes

• Marinate chicken longer for deeper flavor infusion, up to 30 minutes before cooking to enhance taste complexity.
• Swap regular potatoes with sweet potatoes for added nutrition and a slightly sweeter profile that complements the curry’s warmth.
• Use Greek yogurt instead of regular yogurt to create a richer, creamier sauce with extra protein boost.
• For gluten-free version, ensure curry paste and fish sauce are certified gluten-

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Thai

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 80 mg