This Easy Crockpot Thai Coconut Chicken Curry is Paleo, Whole30, gluten-free and dairy-free. It makes an easy and delicious dinner for the whole family.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 a 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 Coconut Curry. We pretty much had it every single day. Our favorite is hands down yellow coconut curry chicken. The sweet, spicy, and creamy curry paired with chicken, seafood or any vegetables are the most magical thing ever.
How Spicy is Yellow Chicken Curry ?There are a few popular Thai Curry:
- Yellow Coconut Curry (The kind I am making here)
- Green Coconut Curry
- Red Curry
- Panang Curry
Easy Crockpot Thai Curry ChickenAfter we got back home, I was determined to replicate this yellow curry recipe using in my crockpot. Crockpot or a slow cooker makes hearty and cozy recipes super easy to make. A few of my favorite slow cooker chicken recipes:
- Masala Crockpot Pulled Chicken (Whole 30)
- White Bean Chicken Chili
- Slow Cooker Whole Chicken (Whole 30)
What does Thai Coconut Curry Taste LikeBefore you get yourself into this recipe, you may wonder – What is so good about Thai Coconut Curry? What does it taste like?
Thai Coconut Curry is a bit sweet, spicy and incredibly flavorful from the curry paste.Curry paste is traditionally made from lemongrass, ginger, shallots, garlic, and Thai chili pepper. Yes, a lot of flavors.
Make your own Thai Curry Paste
Certainly, you can easily pick up a great curry paste in the store. Make sure you look at the ingredients to make sure there are no additives, preservatives and all the other fillers. But homemade Thai Curry Paste is so much fresher. Inspired by the Thai Cooking class Tom and I did, which by the way, was so much fun, I made my own authentic Thai Curry Paste. 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!)
Is Yellow Curry Healthy?Besides the traditional ingredients a curry has, yellow curry contains turmeric. Hence, the reason it is yellow. Turmeric has a lot of health benefits. One of the most known nutritional properties turmeric has is its anti-inflammatory effect. You can read more here. Therefore, this Yellow Thai Coconut Curry Chicken is packed with anti-inflammatory and immune-boosting ingredients:
What coconut milk is the best for Thai Curry?I love using canned coconut milk or coconut cream. You can scoop out the hard coconut “cream” on top. It will make this Thai coconut curry come out extra creamy. Save the milk part on the bottom for smoothies. Coconut cream is much thicker and richer compare to coconut milk (such as the carton ones sold in-store). It is able to provide a much richer flavor and creamier texture.
Thai Coconut Chicken Curry in Instant Pot
Make Thai Coconut Curry Recipe VeganIf 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.
What To Serve with Coconut Chicken Curry?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. Save this Easy Crockpot Thai Curry Chicken on your favorite Pinterest board to share with your friends and family!
- 1 1/2 pound chicken breast or thighs
- 1 can 14 oz coconut milk (full fat) or 1/2 can 13 oz coconut cream *
- 3 tbsp yellow curry paste
- 1 small sweet potato
- 3 medium carrots (Optional)
- 2 - 3 cloves garlic
- 1 inch ginger
- 1/4 cup chopped shallots
- pinches chilli pepper flakes (optional)
- 1 bunch cilantro (for garnish)
- 2 tbsp turmeric powder
- 1 - 2 cups chicken broth **
- Salt to Taste
- Chop the chicken into cubes. Finely chop the onion, mince the garlic cloves and ginger.
- Chop the sweet potato and carrots into cubes.
- Add all the ingredients into a crockpot. Stir well. If using coconut cream, add additional chicken stock.
- Cook on high for 4 hours
Instant Pot Instruction
Pressure cook (high) for 8 minutes. Release the pressure before opening the top.
Serve with Jasmin or Cauliflower rice (paleo). Garnish with cilantro
- * If using coconut cream, add additional 1 -2 cup chicken stock. If you are using coconut milk, use the whole 12 oz can.
- ** You can adjust the amount of broth depending on how thick you like your chicken curry to be.
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Amount Per Serving: Calories: 423Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 107mgSodium: 598mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 30g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.