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This slow cooker Thai yellow curry is a rich, flavorful, and comforting vegan meal made with hearty vegetables, warm spices, and creamy coconut milk. It’s incredibly easy to make—just add everything to your slow cooker and let it do the work.
Perfect for meal prep, this healthy curry makes a large batch so you’ll have leftovers ready for the week.
Why you’ll love this slow cooker thai yellow curry:
- Easy dump-and-go slow cooker recipe
- Packed with vegetables and plant-based protein
- Rich, creamy, and full of flavor
- Great for meal prep and leftovers
- Vegan and gluten-free
How to make this Slow Cooker Thai Yellow Curry:
- Add chickpeas, vegetables, spices, and broth to the slow cooker.
- Stir ingredients well.
- Cook on high for 3 ½ hours (or low for 5–6 hours).
- Add coconut milk, peas, salt, and raisins. Stir in starch slurry and cook 15 more minutes.
- Let sit 20–30 minutes before serving to thicken.
It’s best to let this sit for about 30 minutes before serving so the flavors absorb a bit more.
Note that the sauce will be a bit thin at first, but will thicken quite a bit over time, especially after keeping in the fridge overnight.
What to serve with Thai yellow curry:
- Steamed white or brown rice
- Coconut rice Naan or flatbread (or Herbed Flatbread)
- Fresh cilantro and lime juice
- Optional: garlic sauce for extra flavor
Tips for best Slow Cooker Curry:
- Add coconut milk at the end: This prevents curdling and keeps the sauce smooth.
- Lemongrass is optional: It adds great flavor, but the dish is still delicious without it.
- Don’t skip the raisins: They add a subtle sweetness that balances the spices.
- Adjust heat: Add cayenne if you prefer a spicier curry.
Looking for more Slow Cooker/Crockpot recipes? Try these!
- Slow Cooker Soy Chorizo Chili
- Slow Cooker Sage and White Bean Soup
- Slow Cooker Sweet Potato Coconut Curry Soup
Helpful Tools:
- Slow Cooker/Crockpot– I imagine you already have a slow cooker if you are looking at this recipe =), but if not, here’s a good one.
- Santoku knife– This is my favorite knife, great for chopping up the lemongrass.
Frequently asked questions:
Refrigerating helps separate the cream for a thicker curry, but you can skip this step if needed.
Adding it at the end helps prevent curdling and keeps the sauce smooth and creamy.
Yes, you can make this on the stovetop. Simmer all ingredients (except coconut milk) for about 25–30 minutes, then add the coconut milk at the end.
No, this version is mild. You can add cayenne or chili flakes if you prefer more heat.
Yes, this curry freezes well. Let it cool completely, then store in an airtight container for up to 2–3 months.
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Slow Cooker Thai Yellow Curry (Easy Vegan Recipe)
Pin RateIngredients
- 15- ounce can chickpeas - garbanzo beans, drained
- 1 medium orange bell pepper - diced (about 1 cup)
- 1 medium yellow onion - finely chopped (about 2 cups)
- 2 medium - or 4 small Yukon Gold potatoes, peeled and diced (about 2 cups)
- 12 ounces baby carrots - cut into thirds (about 2 cups)
- 2 teaspoons fresh ginger - minced (or ginger paste)
- 4 garlic cloves - minced
- 1 stalk lemongrass* - inner core, chopped and minced very fine (about 2 teaspoons)
- 2 cups water
- 1 cup unsalted vegetable broth
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 15- ounce can full-fat coconut milk - refrigerated overnight (do not shake can), save liquid
- 1 cup frozen sweet peas - no need to thaw
- 1/2 cup golden raisins
- 1 teaspoon ground sea salt
For thickening (slurry):
- 1 tablespoon arrowroot starch/flour - for gluten-free or cornstarch
- 2 tablespoons water
Instructions
- Add the following ingredients to the slow cooker- chickpeas, orange bell pepper, onion, potatoes, carrots, ginger, garlic, lemongrass, water, vegetable broth, curry powder, garam masala, turmeric, cumin, and coriander. Stir. Cover and cook on high for 3 1/2 hours (or 5 1/5 hours on low heat).
- After the time is elapsed, test the carrots and potatoes to make sure they are almost soft (they will still have a little bite to them).
- Then add the coconut milk (only the cream on top- not the liquid), sweet peas, sea salt, and golden raisins. Stir. Mix 1 tablespoon amaranth powder (or cornstarch) with 3 tablespoons cold water to create a slurry and add to the slow cooker. Stir.
- Set the slow cooker back to Low heat. Cover and cook an additional 15 minutes. Test the potatoes/carrots for doneness (if they aren’t soft, cook an additional 15 minutes) and set slow cooker to Warm. It’s best to let this sit for about 30 minutes before serving so it thickens even more.
- This recipe makes roughly 8 cups curry. The sauce will be a bit thin at first, but will thicken quite a bit over time. Serve over rice and/or with naan bread. Store in an airtight container in the fridge for 3-4 days.
Notes
- Coconut milk tip: Refrigerating the can overnight allows the cream to separate. Use the thick cream for a richer curry (or use the full can for a thinner version).
- Add coconut milk at the end: This helps prevent curdling and keeps the sauce smooth.
- Lemongrass prep: Remove tough outer layers and finely mince the inner core before adding.
- Don’t skip the raisins: They add a subtle sweetness that balances the spices.
- Adjust thickness: The curry will thicken as it sits. Add reserved coconut liquid or water to thin if needed.
- Storage: Store in an airtight container in the fridge for 3–4 days.
Nutrition
Update Notes: This post was originally published in December 2017, but was republished with new photos, step by step instructions, tips, and FAQs in September 2019.
Z says
Hi Christin,
I was looking up Thai curry slow cooker recipes†and I came upon this blog. Normally I don’t read these kinds of blogs and just skip to the recipe. But after I saw a picture of Honolulu I decided to read. And funny enough we have a lot in common!
I currently live in NYC but I grew up in Honolulu, Hawaii. I miss Hawaii and my family and childhood friends a lot. And of course, I miss the amazing Asian cuisine! While NYC has some great food, nothing compares to the Asian food in Hawaii. Also, I couldn’t help but smile when you mentioned Phuket Thai. That’s my favorite restaurant of all time and they have the best Thai food ever. I always compare my Thai food to Phuket Thai! And fun fact, I worked at Phuket Thai (McCully) as a waitress in high school! We may have run into each other at one point. I assume you went to the McCully location as you were a student at UH. Phuket Thai also changed my mind about curry so I thought it was cool that you had the same experience
Sadly, the McCully location closed but the Ward and Mililani location are still open. Thank you for sharing this amazing recipe. I’m excited to try it out and hopefully it will take me back! I know this was a long comment but I just got excited to read about someone with a similar experience.
Best,
Z
Christin Russman says
Hi Z!! How cool we both lived in Honolulu and even cooler that we both frequented Phuket Thai on McCully! I was there a lot so yes, we probably crossed paths and didn’t even know it. =) I’ve also been to the one near Ala Moana. I really miss their yellow curry- I’ve had nothing close to it on the mainland. My other fave restaurant is Olive Tree next to the Kahala mall- have you been? My husband and I have actually changed our plans to visit Oahu just for that restaurant- ha! =) Anyway, great to connect with you and please keep in touch. Aloha. =)
Hillary says
This looks amazing! If I wanted to add chicken, would I just add it raw at the beginning of cooking? Would I need to adjust liquids?
Christin Russman says
I have never tried adding chicken. I don’t want to give you the wrong advice, sorry I’m not sure! =)
dee says
As an octogenerian whose diet was not healthy during World War II when we used ration stamps, saved our meat drippings and ate what was available, I have transformed into a healthy eater and your vegan recipes are very appealing to me. My doctor wants to trade his cholesterol numbers for mine. Keep up the good work!
Christin Russman says
That’s awesome Dee! I hope you enjoy my recipes. Thanks! =)
Andy LG says
What would you estimate a serving size to be? 1 cup? 2/3 a cup?
Christin Russman says
Hi Andy, I’m going to have to make this again to be sure, but my guess would be around 3/4 cup. =)
DAHVIYA D says
Made this tonight and my whole family loved it! Thanks for the great recipe!
Christin Russman says
That’s so great to hear Dahviya. Thanks so much! =)
Kelsey says
Can you freeze this curry to eat a few days/week later? Any concerns about freezing coconut milk?
Christin Russman says
Hi Kelsey, yes, I’ve frozen soups with coconut milk in the past and it worked out fine. I hope you enjoy it. =)
Candi says
Can I leave out the lemongrass? Its the only thing I don’t have on hand….
Christin says
Hi Candi, yes I’m sure it would still be good without the lemongrass. =)
Sunshine Stouffer says
This looks amazing! There are two things (okay more than that) I am all about: curries, and recipes that are disability friendly (which many slow cooker and one pot recipes are, or recipes with few ingredients, or that are cheap, or where most of the work can be done with the help of pre-chopped ingredients, a blender, or a food processor – is basically my definition, sorta, but I imagine you get the idea).
Do you have any off the top of your head recipes or ideas or resources or links for disability-friendly vegan recipes?
I’m working on gathering them up for obvious reasons – so I can easily become more and more vegan without falling into malnutrition (I have two GI disorders, so this is a serious concern) because everything’s too difficult or too expensive (but also without have to result to “Oh you’re disabled, eat some plain rice and beans, or raw fruits and veggies and nuts!” Y’know? Like I’ve loved the two overnight oats recipes I’ve tried, and banana nice creams, and smoothies, a couple sandwiches I’ve tried, but I haven’t had fantastic success with -meals-, often because of the aforementioned issues.
Anyway sorry for rambling and thanks for reading! And if you don’t have anything, that’s okay! I’m just asking around to see just in case, so don’t feel obligated! 🙂
I appreciate you, and all vegan bloggers (or bloggers who happen to also blog vegan recipes)! <3
Christin says
Hi Sunshine! Thanks for your thoughtful message. I do have a post for “10 Easy Vegan Dinners” here…. https://veggiechick.com/10-easy-vegan-dinners/
You can also search on my site for the word “easy” and probably come up with a bunch more that could work for you. I do tend to try to make most of my recipes on the easy side, which I think would be disability friendly. I also love the site minimalistbaker.com- have you tried that site out? There’s some great stuff there. =)
Lala says
Does this call for an orange bell pepper or a habanero pepper?
Christin says
Bell pepper =)
Susan says
I just made a double batch to serve some and to freeze some as individual portions for snacks and lunches. Smells and tastes delicious and it is a hit with my teen boys. I added a block of tofu that needed to be used otherwise made it according to instructions. I needed to put it in a large pot so I slow-cooked it in the oven.
Christin says
Thanks Susan!! So glad you loved it. =)
Amanda says
Hi this looks ABSOLUTELY delicious!!! I want to make this as soon as possible, but I was wondering if i could use curry powder instead of Garam Masala? Or would it taste different/worse? Thanks so much! 🙂
Christin says
Hi Amanda! I haven’t tried it and it may not taste exactly the same, but I would guess that it would still taste really good!! =)
Jen says
My littlebrother and I made this this morning. It’s cooking in the crockpot right now and so far the house smells really good! I think it will be really yummy! I’ll let you know how it tastes after dinner
Christin says
Thanks Jen! I hope you enjoyed it. =)
Pam says
I was on the hunt for a dinner my husband could make while I was doing a piano event one Sunday… and i decided on this. He never cooks. But our dinner was fabulous. Even better.. the leftovers! The golden raisins are a nice touch. Thanks so much for this recipe! It’s going in my binder of “favorites” 🙂
Christin says
Yay! Thank you! 😉
Rachel L says
You’re making me want to hop onto a plane and head straight to Hawaii! I’ve only been there once, but it was love at first sight; quite possibly the best vacation of my life. This curry looks delicious too, I’ll pin it for when I need a make-ahead dinner. Thanks for sharing!
Christin says
Oh I know, I just LOVE Hawaii if you couldn’t tell!! Haha My husband and I are going back in November- can’t wait!! Thanks for stopping by! =)
Laura says
I love curry!! I just made one very similar to this the other night. Such a delight:)
Christin says
I do too! Lately I’m on a big curry kick! =)
Christin Gruber says
Sorry, I know this is silly..but first, thanks for the recipe…second, I am 38 years old and have never met anyone else who spells their name the same…so cheers!
Christin
🙂
Christin says
Ha! Me either!! It’s a pretty rare occurrence to see it spelled our way. It drives me crazy- everyone wants to add an “e” or an “a” at the end! Haha I love the unique spelling though. =) Thanks for reaching out.
Andy says
do I have to use coconut milk? can I try almond or cashew milk?
Christin Russman says
Hmm I haven’t tried that. Honestly, I don’t think it would have the same creamy coconut-y taste common in most curries. =)