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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.
Kristin Sands says
Could you make this in the instapot? If yes, any directions on how to do so? Looks amazing!
Christin Russman says
Hi Kristin, I haven’t tried this in the Instant Pot yet! I will try it though! =)
Kel W says
Okay wow, new favorite!! I absolutely LOVE this recipe, will be making it for years to come!! Thank you Christin!!
Christin Russman says
Aww thank you Kel!! So happy you loved it. =)
Sybil Gaines says
This is a family favorite! I’m making it for the 3rd time tonight! Any tips on improving OTHER soups that taste bitter? I’m still learning how to cook soups and not good with seasoning…it’s usually bland. But NOT this recipe! And for that I thank you!
Christin Russman says
Wow thank you Sybil, that’s so kind!! In regards to other soups tasting bland, that’s a loaded question as it really “depends” on the soup. =) But I’m a HUGE fan of spices! Depending on the soup, you could try additional spices like curry, ginger, Spanish smoked paprika, or sea salt (my fave is Fleur de Sel), and sometimes adding a bit of citrus, like a splash of lemon juice, at the end of the cooking time can add the extra flavor it needs. I hope that helps. So glad you enjoy this curry! =)
Maddie says
This is a great recipe!
Christin Russman says
Thanks Maddie!!! =) =) =)
Elsa says
I commented a few weeks ago and just wanted to let you know, it’s my toddler’s third birthday tomorrow and this is the meal she requested! This will be a family favourite for years to come. Great fresh and even better the next day.
Christin Russman says
Aww that is so sweet. Thank you for letting me know Elsa! This made my day. =) =) =)
Shane says
This is a great meal. Thank you. Love it so much.
Christin Russman says
Yay, thanks Shane!!! =)
Elsa says
Made this recipe for the first time yesterday and we already ate the entire batch! toddler approved, AND I’m not gonna lie, I ate it for breakfast today. I’ve got a double batch in the crocpot right now. BRAVO!
Christin Russman says
Wow thank you Elsa!! So happy you loved it. =)
Brian says
Tried this one on the weekend – on a campfire on the Murray River (Aus)
Yummo!
Christin Russman says
Thanks Brian! =)
Lexie says
Hi Christin,
I don’t normally write bloggers about substitutions, but why would you use the cream-only of the coconut milk instead of just a can of coconut cream? Am I missing something?
Christin Russman says
Hi Lexie, you could do that too. =) A common practice with many recipes is to use just the cream part of the coconut milk can, as coconut cream is a little harder to find and many people have coconut milk on hand. Refrigerating the can helps it to separate so you can just use the cream. I hope that helps. Thanks!
Anna says
Hello,
Can I still make this recipe if I don’t have any lemongrass on hand? Or what would be a good substitute for that? Thank you!
Christin Russman says
Hi Anna, I think it would still be good without! =)
kat says
Can I make on stove instead?
Christin Russman says
Hi Kat, yes I believe this would work well on the stove. I wouldn’t boil it too much though, or the coconut milk will curdle. It might take awhile to simmer but I imagine it would still be good. =)
Charlie says
This tastes absolutely divine! Would you say it’s okay to freeze?
Christin Russman says
Thanks Charlie! Yes, you can definitely freeze it. =) Thanks!
Sarah says
The first time I printed out this recipe on 11/20/2017 it was different (and delicious).
My family absolutely loves it. So when I went back to your site, I noticed changes.
For example. you now add curry powder and garam masala. I thought that curry powder was already a British version of Garam Masala.
I am sure it is still delicious, but why the changes? It was wonderful the way it was:)
Thanks so much. I am also disabled like one of the posters above and recipes like these are a lifesaver.
Sarah
Christin Russman says
Thanks Sarah, you are so kind. I did update the recipe after making it a couple times and adjusted it a little based on some other reader experiences. You can certainly use Garam Masala instead of curry powder! Anyway, I’m so glad you love it and I hope you love the new version as well, as it’s not much different than the previous one. I’d love for you to let me know what you think. =)
Monica says
Would the ingredients get too mushy if I let it sit on low for double the time listed? I have longer work days to leave it on high for 3 1/2 hours
Thanks
Monica
Christin Russman says
Hi Monica, I haven’t tried it but it may get a little mushy throughout the day. Just make sure you don’t add the coconut milk until later in the cooking process. =)
Jay says
Didn’t work for me. The coconut overwhelmed all the other flavours and nothing – including cornflour and reducing on the hob – would make it thicken up. Ended up with a very bland soup. A shame as this looked like it would be really nice.
Christin Russman says
Sorry to hear that Jay. I’ve made it twice in the last couple days (for a video shoot) and I really love it mixed with some rice and a side of naan. It’s definitely thin when it stops cooking but it really thickens up over time. Did you use the thick coconut cream and not the liquid, as noted in the recipe? I’m also not sure how it could be bland with all the spices! =)
Alison says
I just did this for a big group, doubling the recipe, and it turned out beautifully. Thank you! I’m so sorry it didn’t work for everyone–it was a big hit with my family. We’ll definitely make it again. 🙂
Christin Russman says
Thank you Alison, I’m so glad you liked it! =)