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crockpot yellow curry

Crockpot Thai Yellow Curry

If you like curry, you will definitely like this Crockpot Thai Yellow Curry. The flavors are incredible & only gets better with time...hello lunch leftovers!

Course Main Dish, Soup
Cuisine Thai
Prep Time 5 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 35 minutes
Author Janssen Bradshaw


  • 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


  1. 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).
  2. Serve over rice.

Recipe Notes

(adapted from Everyday Thai Cooking)