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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!
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.
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!
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.
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.
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!
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
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.
Ingredients
- 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 and or sweet 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
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.
How do you do your garlic butter for the rice?
Hey Lindsay,
That is made in step 3:) Please let me know if you have any other questions! xT
Absolutely delish! I’ve made a lot of curry recipes. This is by far my favorite! I will definitely be making this again – adding to the rotation.
Hi Samantha,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
Delicious, classic curry chicken. I used chicken thighs instead of breasts and it worked out great – and leftovers were delicious!
Hey Katherine,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! xx
I’ve made this twice! It turned out perfectly. I made it with Chrissy Teigen’s coconut rice, but next time I’ll try the garlic rice. I definitely came off super impressive when I served it!
Hey Meina,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! xx
Could you substitute chicken for tofu?
Hi Morgan,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
Delicious delicious. This is super easy very flavorful and super adaptable. I could see adding some peppers or other veggies to give it a little depth, but the flavor is so on target.
I was a little short on time so I did the instant pot version, and next time I’ll try it as the crock pot version.
Hey Christopher,
Wonderful! I am so glad to hear this recipe was enjoyed, thanks for making it! Happy Easter! xT
It’s amazing! Keep cooking!
Hey Jenny,
Love to hear this! Thanks so much for trying this recipe and your feedback! Have the best weekend! xT
Is there a way to make this without a crockpot? I have a dutch oven. Just wondering how I could approach the cooking method without a slow cooker
Hi Sierra,
I would go ahead and use my https://www.halfbakedharvest.com/yellow-chicken-curry/
Please let me know if you have any other questions! xT
If I cook in the crock pot for 3-4 hours on high, will it thicken up?
Hey Ali,
It might be a touch thicker, but this isn’t a super thick sauce to begin with:) I hope you love this recipe! xT
The instruction for instant pot might need adjusting….mine kept on saying food burn and I must have added at least 2 cups of water in order for the pressure to work (6 quart pro – I have however adjusted portion to 9 pax). Also fast release is very messy given it is a curry – probably best to have at least 30 min natural release so that the curried steam isn’t on top of the ceiling 🤦🏻♀️
Having said that the dish tastes delicious
Hi Cherry,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you had issues with the instant pot! I’ve never seen that burn warning, thanks for letting me know! xx
Hi! Could you use grated fresh ginger instead of pickled ginger? Thanks!
Hey Jen,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
What would you do to make this dish vegetarian? Add more sweet potatoes? Thank you!!
Hey Andrea,
Sure, you would use more sweet potatoes or use another veggie you like, cauliflower would be a great option! Please let me know if you give this dish a try, I hope you love it! xT