Slow Cooker Thai Yellow Chicken Curry

  • Yield: 6
  • Servings: 6
  • Prep Time: 15m
  • Cook Time: 6:00 h
  • Ready In: 5:15 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    31.6 g
  • Cholesterol

    32.9 mg
  • Fat

    22.4 g
  • Fiber

    3.0 g
  • Protein

    17.6 g
  • Saturated Fat

    17.4 g
  • Serving Size

  • Sodium

    1,723.7 mg
  • Sugar

    2.8 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0.5 g
  • Potassium

    918.7 mg
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Slow Cooker Thai Yellow Chicken Curry – Delicious & Easy to Make! Enjoy the delicious flavors of Yellow Thai Chicken Curry in your own home with this easy-to-make slow cooker recipe! Just add your favorite herbs and spices, then let the slow cooker do the rest. Get the perfect Thai meal in just a few minutes and let your taste buds do the rest!

Do you love Thai food? We sure do! We used to live close to a Thai restaurant and we’d smell the curry and fried spring rolls when the wind blew from the north. We’d often take a walk and get some yummy treats.

Now you can make your delicious yellow curry at home in a Crockpot! It’ll be just as good or even better than your local spot. So why not give it a try?

Problems with Yellow Curry

I like Thai takeout, but I had two problems with the yellow curry. The veggies weren’t cooked through and the chicken was dry and flavorless. I came up with two solutions.

First, I use my Crockpot to cook the vegetables until they’re nice and tender. For best results, add the onions and peppers last so they don’t get mushy. That way, I get tasty, tender carrots.

Using chicken thighs instead of chicken breasts will give you more tender, flavorful chicken. They can take more heat than breasts, so they stay juicy and tender even when roasted. That’s why whole chickens and turkeys can be hard to get right.


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What is Yellow Curry Paste?

It’s made with yellow chilies, lemongrass, galangal, fish sauce, and spices like turmeric. Yellow curry paste is the least spicy of all Thai curry pastes. The others are red, yellow, and green.

Start with 3 tablespoons of curry paste in the recipe. It may taste different between brands, so if you’d like a stronger curry flavor, add more paste when adding the chicken, onions, and peppers. Don’t taste the sauce before that point, because raw chicken could be unsafe.

About Coconut Milk

Avoid “lite” coconut milk – it’s mostly just water. The regular, full-fat stuff is much better for getting a creamy texture and flavor. Go for the kind with more fat in it to get the best results.

Can I Make Thai Yellow Chicken Curry in An Instant Pot?

You can cook this recipe in an Instant Pot using the slow cooker setting. This cooks more quickly than using a Crockpot on high. Be sure to watch the cooking time and stir the mixture so it doesn’t burn.

Avoid using the pressure cooking setting as it won’t let steam escape. This will make your curry watery and thin – not what you want!

Slow Cooker Thai Yellow Chicken Curry


  • 1½ pounds (720 g) boneless and skinless chickn thighs
  • 3 medium carrots, peeled and sliced
  • 3 tablespoons yellow curry paste
  • 1 stalk lemongrass, crushed
  • 3-4 kaffir lime leaves
  • 2 cans full-fat coconut milk
  • 1/2 teaspoon ground turmeric
  • 1/2 yelow onion, peeled and sliced
  • 1/4 red bell pepper, chopped
  • 2 teaspoons brown sugar
  • 1/2 teaspoon fish sauce
  • a pinch of salt
  • freshly squeezed juice of 1 lime
  • cooked jasmine rice


Step 1

Add chicken thighs to a slow cooker. Rub the curry paste all over the chicken.

Step 2

Add carrots, crushed lemongrass, lime leaves, and coconut milk to the cooker. Stir well.

Step 3

Cover the pot and cook on a low-heat setting for 5 hours, or until the chicken and vegetables are tender.

Step 4

Turn off the slow cooker and open the lid. Using tongs remove the chicken from the cooker and transfer it to a cutting board. Cut into bite size and return it to the pot.

Step 5

Add the remaining ingredients, except lime juice. Stir well.

Step 6

Cover the pot and cook for a further 1 hour.

Step 7

Turn off the cooker and open the lid. Squeeze the lime juice over the chicken and vegetables. Serve with cooked jasmin rice.

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