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Crockpot Thai Yellow Curry Chicken

A creamy and aromatic slow cooker Thai yellow curry made with tender chicken, coconut milk, and vegetables for a comforting and flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Curry
  • 2 lbs boneless skinless chicken thighs cut into chunks
  • 1 tbsp vegetable oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp Thai yellow curry paste
  • 27 oz coconut milk two cans
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 potatoes peeled and diced
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 1 tbsp lime juice

Equipment

  • Crockpot or slow cooker
  • Cutting board
  • Knife
  • Small skillet

Method
 

  1. Heat vegetable oil in a skillet and sauté onion for 3 minutes.
  2. Add garlic and ginger and cook until fragrant.
  3. Stir in yellow curry paste and cook for 1 minute to release flavors.
  4. Transfer mixture to crockpot and add chicken, coconut milk, fish sauce, brown sugar, potatoes, and carrots.
  5. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
  6. Add sliced bell pepper during the last 30 minutes of cooking.
  7. Stir in lime juice before serving and adjust seasoning.
  8. Serve hot over jasmine rice and garnish with cilantro.

Notes

Use full-fat coconut milk for the creamiest curry and adjust spice level by adding more curry paste.