This Easy Crockpot Thai Chicken Curry is made with coconut milk and sweet potatoes. This curry chicken recipe is naturally gluten-free and dairy-free and makes a delicious lunch or dinner when served with rice or cauliflower rice (for paleo option).

Thai food is one of my favorite cuisines with its layers of flavors and spices in every bite. As much as I have been obsessed with going to Thai restaurant, I never made any curry myself before Tom and I went to Thailand for our honeymoon. Thai food just seemed so intimidating for me to master.

During our honeymoon in Thailand, Tom and I fell in love with Thai curry. We pretty much had it every single day. Our favorite is hands down yellow curry chicken. The sweet, spicy, and creamy curry paired with chicken, seafood or any vegetables are the most magical thing ever.

Easy Thai Curry made in Crockpot

After we got back home, I was determined to replicate this yellow curry recipe using in my crockpot. Crockpot (slow cooker) makes hearty and cozy recipes super easy to make, such as this once “complicated” Thai Curry. All you need is to simmer a few simple ingredients you can pick up from the store, chicken, sweet potato, coconut milk, curry paste, turmeric and curry powder in ONE pot.

“Chuck” all the ingredients in one pot, and simmer

The Thai dishes we learned during the cooking class were mostly stir fried in woks. They were all super quick, easy and packed with flavors. Thai Cuisines also use lot of fish sauce, soy sauce and palm sugar. To make this recipe gluten-free and sugar-free, I omitted these ingredients and replaced the flavors with coconut aminos, and sweet potatoes.

Make your own Curry Paste

You can easily pick up a great curry paste in store. Just to make sure you look at the ingredients to make sure there is no additives, preservatives and all the other fillers. A rule of thumb I have is “to be able to pronounce all the ingredients”.

But this time, I actually made my own curry paste inspired by the Thai Cooking class Tom and I did, which by the way, was so much fun! Since I don’t have one of those fancy Pounding Stone (this is what it looks like), I made my “authentic” curry paste in a food processor. ( I will perfect this curry paste recipe and post it soon for you guys!)

To make this Curry Recipe Vegan

If you are vegetarian or vegan, a simple way to make this fit into your dietary restriction is to  substitute the chicken with legumes of your choice. A couple of my favorites are lentil or chickpea curry. You will need 2 cans of drained chickpeas or 2 cups of lentils soaked overnight for this vegan curry recipe alternative.

Slow cooker is one of my favorites this winter. I literally have been using it 2 – 3 times a week. It is the most convenient thing ever. One of my other obsession in addition to this coconut curry recipe is my sweet potato Turkey Chili. All you need is to throw all the ingredients in there and just leave it. Check out this 6-QT Crock-Pot I have (proud owner since 2013). If you need one appliance this winter, this slow cooker will be it.

This curry chicken is packed with anti-inflammatory and immune-boosting ingredients, the ginger, turmeric and garlic. I talked a little more about the benefits of turmeric and other ways to incorporate it in your diet in this post.

You can either serve this sweet, spicy and hearty curry with jasmine rice or use cauliflower rice to make it a great paleo, whole 30 compliant option.

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Yield: 6 Servings

Crockpot Thai Curry Chicken

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Paleo, Gluten Free, Dairy Free and Whole 30 Compliant

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 1 1/2 pound chicken
• 1 can 14 oz coconut milk (full fat or lite)
• 3 tbsp yellow curry paste
• 1 small sweet potato
• 3 medium carrots (Optional)
• 3-4 cloves garlic
• 1 inch ginger
• 1/2 onion
• pinches chilli pepper flakes (optional)
• 1 bunch cilantro (for garnish)

Instructions

1. Chop the chicken into cubes
2. Finely chop the onion, mince the garlic cloves and ginger
3. Chop the sweet potato and carrots into cubes
4. All all the ingredients into a crockpot
5. Stir well
6. Cook on high for 4 hours
7. Serve with Jasmin or Cauliflower rice (paleo). Garnish with cilantro

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