This Crockpot Chicken Curry is perfect for the next time you're craving Thai food. One of our favorite healthy meals, this dump and go meal is made with a handful of ingredients that can be found at almost any grocery store. The whole family will love this delicious meal!
Crockpot recipes and busy days go together like this slow cooker Thai chicken curry goes with coconut jasmine rice. PERFECTLY!
Meet one of my go-to recipes for weekdays.
It is fuss-free. No steps besides chopping prior to throwing everything in the slow cooker. And you can even use frozen vegetables to skip that step. A definite busy day dinner winner!
It is delicious. While I won't make the claim that this recipe is authentic, it is incredibly rich, flavourful and satisfies my Thai restaurant cravings. The lusciously creamy sauce really is the star of the show (as it is in this Thai Curry Pizza as well), especially considering how it is made with no effort.
And it is nutritious. Packed with vegetables, tender chicken and not much else, it is made with wholesome ingredients but is the kind of recipe that you will look forward to eating.
And as a bonus, it makes great leftovers. Make a big batch, pack it up into individual servings and your lunch is prepped for the week. (And maybe a batch of Rice Cooker Coconut Rice to go along with it- truuuust me!) Or freeze it and enjoy it at a later date.
If you've been in a dinner rut, this slow cooker chicken curry is your ticket out!
- Coconut Milk- Use canned full fat coconut milk for this recipe. I don't recommend using lite coconut milk as the sauce may be too thin.
- Water- We need just a bit of water to achieve the right consistency with the sauce.
- Yellow Thai Curry Paste- Found in the Asian section in most grocery stores, this little jar packs so much flavor! Can't find any? You can try making your own with this easy recipe instead.
- Fine Sea Salt
- Vegetables- Use 6-8 cups of chopped fresh (or frozen) vegetables. Keep in mind that the cook times for vegetables can be different so chop vegetables such as potatoes or carrots smaller than vegetables such as bell peppers. The day that I photographed it, I used 2 cups each carrots, broccoli, peppers and white onion.
- Spinach- Frozen, thawed and drained spinach can be used in place of fresh.
- Lime Juice- Adds an extra pop of freshness to the sauce! It can be left out if you don't have any on hand.
- Chicken- I usually use boneless, skinless chicken breasts but boneless, skinless chicken thighs would work as well.
1. Mix. In the bottom of a large slow cooker or crockpot, mix together the coconut milk, water, curry paste, turmeric and sea salt. Stir in the vegetables. Finally, add the chicken and submerge in the sauce.
2. Slow Cook. Cook on high for 2-3 hours or low for 4-5 hours until the chicken is cooked through to 165 F.
3. Cut Chicken. Remove the chicken to a cutting board and dice into bite sized pieces or shred.
4. Finish Sauce. Stir the lime juice and spinach into the crockpot, cover and allow the spinach to wilt for a couple of minutes. Add the chicken back into the sauce and stir to coat.
Leftovers and Storage
To Store: Store leftovers in an airtight container and store in the refrigerator for up to 4 days.
To Freeze: This yellow Thai curry can be frozen for up to 3 months.
To Reheat: Rewarm in the microwave until heated through.
Make it Your Own
- Change Up the Veges! This recipe is easily customizable to use whatever you have on hand. Here are some ideas:
- Bell Peppers
- Kale (works great in place of the spinach!)
- Sweet Potatoes
- Peas (stir in frozen peas in the last 30 minutes)
- Green Beans
- Baby Corn (drain and add in the last 30 minutes)
- Butternut Squash
- Make it Vegetarian- Omit the chicken. Feel free to add 1 can of chickpeas to up the protein.
- Use a Different Curry Paste- Omit the turmeric and substitute Thai red or green curry paste for a different flavour.
- Add Nut Butter- To make the sauce extra rich and creamy, stir in 2 tablespoon of smooth natural peanut butter, cashew butter or almond butter at the same time as the lime juice.
Serve this crockpot Thai chicken curry topped with:
- Fresh chopped cilantro
- Sliced green onions
- Toasted chopped nuts
- Lime wedges
- Coconut Rice, white rice, brown rice or cauliflower rice
- Or some crusty bread for soaking up the sauce
- Or check out this list of 29 Perfect Ideas for What to Serve with Thai Curry!
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If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Nut Free
And if you liked this recipe...
...you might also like:
Slow Cooker Thai Yellow Curry
- Slow Cooker
- 1 (14 oz) can full-fat coconut milk
- ½ cup water
- 2 tablespoon yellow Thai curry paste
- 1 teaspoon turmeric
- ½ teaspoon fine sea salt
- 8 cups fresh vegetables such as carrots, onions, broccoli, peppers
- 1 lb boneless skinless chicken breasts
- 1 tablespoon lime juice
- 4 cups spinach
- In the bottom of a 5 quart (5L) or larger slow cooker, mix together the coconut milk, water, curry paste, turmeric and fine sea salt. Stir in the vegetables. Place the chicken in the centre of the sauce and push down to submerge in the sauce.
- Cook on HIGH for 2-3 hours or LOW for 4-5 hours until the chicken is cooked through.
- Remove the chicken from the slow cooker and place on a cutting board. Once cool enough to handle, dice into bite sized pieces or shred.
- Meanwhile, stir in the lime juice and spinach into the sauce. Cover for a couple of minutes to allow the spinach to wilt.
- Return the chicken to the slow cooker, stir and serve.
More Delicious Dinners!