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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.
Absolutely delicious curry recipe!!! I was thinking that next time I may add a vegetable (or two) – what vegetable do you think would go nicely in the curry?
Thank you for another wonderful dish!
Hey Tracey,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! How about cauliflower and peppers? xx
Had only 1 pound of chicken so cut everything in half EXCEPT the coconut milk. I cooked on high for 4 hours and it was delish. However, it was kind of a thick consistency so half of a can of coconut milk would have been a dry curry. I also cut the red curry paste in half and it was plenty spicy for me. Sweet potatoes were delicious, next time I will use a combination of sweet and russet. I also skipped the garlic butter and didn’t miss it
Hey Marilyn,
I appreciate you making this dish and your feedback, so glad to hear that it turned out well for you! xT
Delish! Great recipe!
Thanks so much Shannon! So glad to hear that this dish turned out well for you:) xT
Hi Tieghan!
This looks amazing. What is the leek-like sliced vegetable on the plate with the shallots and what look likes mint?
Thanks!!
Hey Claire,
Thanks so much! That is lemongrass:) Please let me know if you have any other questions! xT
I want to make this but wanted to confirm – the pickled ginger is being cooked in this recipe, is that correct? I have never seen this done before. Or are we supposed to use regular ginger in the dish and pickled ginger as a garnish?
Hey Annie,
Yes, the pickled ginger is going to be cooked in the recipe:) Please let me know if you have any other questions, I hope you love this dish! Xx
Holy flavor bomb Tiegan! I made this last night for a group of friends and it was a huge hit! I love how everything just goes in the crockpot and 6 hours later dinner is served. One of the best curry dishes I’ve every had, thanks for the recipe!
Lol thanks so much Roxanne! I love to hear that this dish was such a hit and appreciate you making it! Xx
Really delicious flavours. So simple in the slow cooker. Didn’t bother with the garlic sauce as it wasn’t necessary for flavour, and took more time and calories!
Make again. 👍🏻
Thanks so much Marilla!! I appreciate you making this dish and your feedback! Have a great week! xT
Great meal!! Very easy to make and absolutely delicious. I couldn’t find lemon grass paste at the store so I subsisted miso paste instead and it came out perfect.
Hey Jennifer,
Wonderful! I am so glad this recipe turned out nicely for you, thanks so much for making it! Happy Sunday! xT
I’m eager to try this recipe! Is there any reason NOT to use low fat coconut milk ?
I’m not a fan of lemongrass; should I omit the lemongrass paste or substitute something else? Many thanks, Tieghan.
Hi Maggie,
You could use low fat coconut milk, that would be just fine! You could omit the lemongrass paste:) I hope you love this recipe! xT
I’m making this tomorrow! Do you have a recipe for your coconut rice? It all looks delicious.
Thanks so much Kristen!! You can find my coconut rice recipe located here:
https://www.halfbakedharvest.com/skillet-chicken-adobo/
I hope you love this dish! xT
“Add the onion, potatoes, coconut milk, and instant pot.” 🤔
Hi Liz,
Sorry for any confusion, that should be “add the onion, potatoes, coconut milk, and fish sauce”. Please let me know if you give this recipe a try! xT
Tried this tonight! I expected more of a Thai coconut curry taste but it was spicier than I expected.. so watch how much red curry and yellow curry you’re adding, otherwise I think it would’ve been really good, still decent just not what I expected. I’d say this is more of an Indian dish with the spice level
Adding to this I think I expected a sweet curry rather than a spicy one! So that’s my fault, the chicken and potatoes were very tender tho
Thanks again Nada:)
Hi Nada,
Thanks so much for giving this recipe a try and sharing your feedback, so sorry to hear it didn’t have the flavors you were expecting! xx
Hi! What’s your favorite brand/ type of yellow curry powder? Will generic yellowish curry powder from the grocery store do, or is there a specific kind of Thai curry powder I need?
Hey Laura,
I get my curry powder from Whole Foods, the Simply Organic brand:) I hope you love this recipe! xT
Hello… so I can’t find yellow curry powder or lemongrass paste. So I bought lemongrass powder & yellow curry paste LOL WILL these work??? I’m not sure of the right quantities but I guess I will just wing it! Any suggestions? I’m making this today🤞🏼🤞🏼
Hey Jennifer,
Lol I don’t see why those wouldn’t work for you, you will have all the right flavors! I would keep the measurements the same and see how that turns out! Let me know:) xT
I couldn’t find the lemongrass either. Made it without and it’s still pretty good. Thinking I should check at an Asian market?.
I plan to make this tomorrow but have a question on the lemongrass. In the video it looked like you used fresh lemongrass. The recipe calls for paste. Can we just use fresh lemongrass and if so how much? I can’t get the paste in my area but could make it if required.
Hey Jennifer,
Totally! You can use 1 tablespoon finely chopped. I hope you love this recipe:) xT