Crockpot Main Dish Recipes

Crockpot Thai Yellow Curry

October 9, 2013

I told you. If it’s possible to make something in a crockpot, I will.

I got a copy of this cookbook, Everyday Thai Cooking, and this recipe caught my eye for two reasons: first, I had everything on hand to make it and second, it was pretty much SCREAMING to be made in the crockpot.

Isn’t curry usually better the next day? The longer the flavors have had to mix? I figured yes.

I made this on a day that Bart was at school really late, so when he came home, I was upstairs working. A couple of minutes later, he came up to the office, sat down on the guest bed next to my desk, and said, “This is my second bowl of this. I already ate the first bowl.”

Yes, it really was delicious. Going right on my list of staples for the winter.

Crockpot Thai Yellow Curry
(adapted from Everyday Thai Cooking)

Serves 3-4

2-3 boneless skinless chicken thighs
3 Tablespoons red curry paste
1 teaspoon curry powder
1 can (14 ounces) coconut milk
1 1/2 cups vegetable or chicken broth
2 Tablespoons cornstarch
2 Tablespoons fish sauce
2 Tablespoons lime juice
2 teaspoons brown sugar
Rice, for serving

Place the chicken in a crockpot and add curry paste, curry powder, coconut milk, and broth. Cook on low for 6-8 hours. About 30 minutes before serving (around the time you’re starting the rice), shred the chicken, then whisk the cornstarch together with the fish sauce and lime juice until smooth, and pour into crockpot. Add sugar, stir to combine, and let cook for 30 more minutes, until sauce is thickened (add more cornstarch if you want it even thicker).

Serve over rice.

P.S. I usually take a whole boatload of photos when I’m photographing a dish, but I only took about ten this time. If you look at the photo below, you can probably guess why. 

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  • Reply RA October 9, 2013 at 12:23 pm

    Yummm. Do you shred the chicken after cooking? Is it very spicy?

    • Reply Janssen October 10, 2013 at 12:06 am

      It's not overly spicy (my girls both ate it). And yes, I did shred the chicken. Off to fix the recipe . . .

  • Reply Melanie October 9, 2013 at 12:56 pm

    Here's the thing about me and Asian recipes: I cannot cook with fish sauce. I can go to a Thai restaurant and inhale just about everything on the menu, but I go home and try to make something similar and all I can taste is the fish sauce. Also, Sriracha grosses me out. I know that people love it, but I just can't get past the gloppy, coagulated texture. But enough about my food issues. This looks like a great recipe. I'll substitute soy sauce for the fish sauce and all will be well.

  • Reply Jenn October 9, 2013 at 1:26 pm

    Sweet, I've been looking for ways to use the red curry paste that's been in my fridge since since 2011.

  • Reply Peaceful Reader October 9, 2013 at 1:34 pm

    This sounds delicious. My brother brought me fresh curry from a recent trip to the Middle East. I just used my crockpot this weekend to cook black beans and it is still on my counter top ready to go!

  • Reply Lins - Domesticated Working Woman October 9, 2013 at 1:37 pm

    I'm going to have to make this for my hubby for a special occasion. I Just wish some of the ingredients were normal things that I would have on hand haha. We love curry though. I bought some curry sauce from Trader Joe's a few months ago…maybe I can find a way to make that work.

  • Reply Janelle October 9, 2013 at 2:28 pm

    Gah! This looks so tasty, but this pregnancy has turned me off to coconut milk. I can't cook with it without gagging. And I used to LOVE it! I'm going to go pout now about the tasty curry I don't get to eat.

  • Reply JoLee October 9, 2013 at 3:16 pm

    I'm with you: crockpot is the way to go. Thanks for giving me so many great crockpot meals over the years.

  • Reply Rhi October 9, 2013 at 8:17 pm

    I would eat curry every day if I could. So excited to try this!

  • Reply neddleman October 9, 2013 at 10:09 pm

    Is your Thai Kitchen red curry paste labeled "hot"? That is the only one I can find, and I'm not sure if it would be too spicy for my kids. Thanks!

    • Reply Janssen October 10, 2013 at 12:05 am

      It is labeled hot (with those three scary peppers under it!). And I don't find it overly spicy – I had a different brand before in Texas, that I think is MUCH hotter.

  • Reply Hohmann Family October 10, 2013 at 12:03 am

    How in the world do you have curry sauce, curry paste AND fish sauce "on hand"? I've never heard of 2/3 of those ingredients… Shows you how much culture I have. 🙁 But this looks like I may have to go find them at my grocery store. It would be a great addition to my meal list this season.

    • Reply Janssen October 10, 2013 at 12:04 am

      Well, in the interest of full disclosure, I did have to buy fish sauce, but that's only because I gave away my bottle when we moved (I was too nervous it would spill in the car and my car would smell like fish sauce for the rest of eternity). But. . . for the last three years, I've had fish sauce on hand!

  • Reply Christi Pobst October 10, 2013 at 5:08 am

    This sounds awesome. I am leary of the fish sauce, does it make it "fishhy"? I've been looking for new ways to use coconut milk, Thanks!

    • Reply Janssen October 10, 2013 at 7:54 pm

      I'll warn you that fish sauce smells really strongly before you add it (I was super nervous the first time), but it's really the key ingredient, I think, in making your Thai dishes taste like Thai food. But you can always use soy sauce instead – it won't be QUITE the same, but it'll be close.

    • Reply Janssen October 10, 2013 at 7:55 pm

      So, no, I don't think it makes things taste fishy. I've used oyster sauce before and THAT tastes fishy to me, but fish sauce is fine.

  • Reply Rambling Tart October 10, 2013 at 6:22 am

    I just found your blog today through Breanne's post. 🙂 I love curry! Especially crockpot curry. This looks so delicious. 🙂

  • Reply kimmie October 11, 2013 at 4:43 am

    I just made this this morning (what can I say? I was desperate for a dinner idea and then I read your blog post) and it was DELICIOUS. and not at all spicy like I had thought it would be, though I think the lime flavor was a little overpowering (maybe because I didn't measure, just used the juice from one lime) so maybe next time I'll leave it out or cut it in half. Also since it called for 1.5 cups of broth and a can is 2 cups and I had no idea what to do with the extra 0.5 cup, I just dumped it in, and it was way too soupy, so next time I'll probably double the chicken to make up for the extra soup. And throw in some veggies or tofu as well. My husband said he wasn't hungry at all tonight (he ate a large snack an hour before dinner) and he only wanted a little, yet he got a huge second helping! And that's saying a lot because he's really not usually a fan of my cooking. Thanks for the recipe, it was so easy (crockpots are the best) and tasty!

  • Reply Amanda October 21, 2013 at 12:03 am

    So you know how some people say things are mildly spicy, and then you try it and burn your mouth off? Is this one of those situations? Would you classify your taste level of spiciness to be high? The reason for all my questions is because I am a spice wimp! I make a curry that the husband and I LOVE, but it is spicy. I wouldn't give it to our kids. But the flavor before the heat is spot on and I'm looking for maybe a less spicy option, but still with the awesome flavor.

    • Reply Amanda October 21, 2013 at 12:04 am

      I should also add that our curry paste of choice is Mae Ploy brand. We've tried some other options but it didn't give the right flavor the hubs was looking for. So maybe our paste is just super hot.

  • Reply Alysa Stewart September 5, 2014 at 1:32 am

    Just made this — and the kids ate it! yay! Totally comfort food. Warm, boring (but not bland) and fills you right up. Thanks Janssen!

  • Reply Maggie Gold October 12, 2014 at 2:37 pm

    The name of your recipe says Thai yellow curry. Your ingredients call for a red curry. Can you clarify?
    Do you think they can be used interchangeably?

    • Reply Janssen October 12, 2014 at 9:00 pm

      I think yellow curry past is a little milder, but you could probably use either.

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