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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
- 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.
This post was originally published on March 4, 2024
This is so delicious!!
The flavors are incredible!
Will definitely make again!
Thank you!
Hi Lesley,
Thanks so much for trying this dish and your feedback, so glad to hear that it turned out well for you! Xx
Not all of the ingredients listed were used. I see it’s been edited now (with no acknowledgement that it was a goof), but it doesn’t quite instill confidence that this will turn out well… Seems like a pattern with this blog now.
I hope you love the recipe, Tracey!
Maybe this is a dumb question but is there a reason you don’t use fish sauce in the Instant pot?
Hi Elizabeth,
So sorry, not dumb at all, you can add the fish sauce with the coconut milk! Let me know if you give this recipe a try! xT
Thanks! I was also wondering why this ingredient was listed but never used.
I like my curry with no heat – is there a modification or change I need to make to get no heat?
Hi Betty,
If you want, you could reduce the Thai red curry paste, but this dish really isn’t spicy. Let me know if you give it a try! xT
Made this for dinner tonight. My husband and I really enjoyed it. I used a mixture of sweet and white potatoes. Next time I’m going to use all sweet potatoes – they really added to this dish. Served it with steamed broccoli.
Hi Melanie,
Love this!! Thanks a lot for trying this recipe and your feedback! So glad it was enjoyed:) Xx
Wow! What a great recipe! My husband said that it was in the top five recipes that I’ve made recently! I do make a lot of Half Baked Harvest recipes, which in my mind are all so good!
Hi Deb,
Wonderful!! I am so glad to hear that you and your husband enjoyed this recipe, thanks so much for making it! xT
Delish but when and where fish sauce in recipe ?
Thanks so much Kat!! The fish sauce is added in step 1 with the coconut milk! xT
Made this tonight but when do you add the fish sauce? I didn’t add it as it wasn’t in the instructions but think it’s missing something…
Hi Jane,
Amazing!! Love to hear that this dish turned out well for you, thanks a lot for making it! The fish sauce is added in step 1 with the coconut milk. xT
I am also wondering when you add the fish sauce
Hi Sandra,
The fish sauce is added in step 1 with the coconut milk. I hope this helps! Let me know if you give this recipe a try! xT
When do you add the fish sauce?
Hi Jamie,
The fish sauce is added in step 1 with the coconut milk:) Please let me know if you have any other questions! xT
I have this recipe in the crock pot as I write this. Just realized that the fish sauce is listed in the ingredients but left out of the recipe. Does this get added with the coconut milk or after the slow cook with the lime and cilantro?
Hi Dorothy,
Thanks for trying this recipe! The fish sauce is added in step 1 with the coconut milk. I hope it’s delish! xT
Where do I add the fish sauce
Hi Charlene,
You are going to add the fish sauce in step 1 with the coconut milk. Please let me know if you have any other questions! xT
Can I use fresh ginger instead of pickled? If yes how much? I keep it in the freezer and then grate what I need.
Hi Sharon,
Totally, the fresh ginger is going to be more potent, so I would use 1-2 tablespoons to your liking:) I hope you love this dish! xT
Your pictures show shallots, leeks or sliced lemongrass, mint and cashews? They aren’t in the recipe are they?
Hi Beth,
You can follow the recipe as written, there aren’t any ingredients missing from the list:) I hope you love this dish! xT
Your recipes are always so yummy…thank you! Can I use yellow curry paste instead of red to cut down on the spiciness? I have found the red is a bit much for me personally.
Thanks so much Rori!! Of course, that should work nicely for you! Let me know if you give this dish a try! xT
Hi Tieghan! Trying this recipe tonight, couldn’t find lemongrass in my town, was thinking of adding some basil for some brightness that I imagine lemongrass would give the dish, am I way off base?
Hi Phoebe,
I would do a Thai basil if you can find that….lemongrass has more of a mint/lemon flavor. Let me know how this recipe turns out for you! xT