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!
