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This Slow Cooker Thai Yellow Curry recipe is so easy to make in your slow cooker/crockpot! It’s also super healthy with nutritious veggies, and will provide enough leftovers for your busy week.
I will never forget the first time I had Thai yellow curry. I was in my early 20’s living in Hawaii, and had never really been exposed to a lot of ‘ethnic’ foods growing up in a town of 3,000 people in rural Michigan. But one bite in and I was immediately hooked!
Thai yellow curry has been one of my very favorite dishes ever since, and it’s a dream come true that it’s generally an easy dish to order vegan at restaurants. Or, you can make it yourself in your slow cooker– one of the coolest inventions ever, don’t you agree?
How to make this Slow Cooker Thai Yellow Curry:
To begin, get out your slow cooker and add the following ingredients (STEP 1 below)– chickpeas, orange bell pepper, onion, potatoes, carrots, ginger, garlic, lemongrass, water, vegetable broth, curry powder, garam masala, turmeric, cumin, and coriander. Stir (STEP 2).
Cook on high for 3 1/2 hours (or 5 1/5 hours on low heat).
After the time has elapsed, test the carrots and potatoes to make sure they are almost soft. They should still have a little bite to them, as we’ll be cooking them a little longer in a later step. (STEP 3).
Next add the coconut milk (only the cream from the top of the can- not the liquid- see tip in Notes section of recipe card for how to use remaining liquid), the frozen sweet peas, sea salt, and golden raisins. Stir, then mix 1 tablespoon of amaranth powder or cornstarch with 3 tablespoons cold water and add that to the slow cooker (STEP 4). Stir all together until blended (STEP 5).
Turn 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) then turn the slow cooker to Warm. 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.
Serve this yellow curry over rice and/or with naan bread (or Herbed Flatbread) and garlic sauce. I prefer the Garlic Sauce from Trader Joe’s, though use sparingly as it’s packed with oil.
Store in an airtight container in the fridge for 3-4 days. This recipe makes 8 servings, roughly 1 cup each serving.
Tips for making this Slow Cooker Curry:
- For this recipe, it’s best to add the coconut milk in at the END of the cooking process. If you add it earlier, and it gets too hot, it may curdle which isn’t desirable.
- Lemongrass gives a nice flavor, but if you don’t have it on hand, don’t worry. It’s still good without.
- To chop the lemongrass, you’ll want to 1) remove the tough outer leaves, 2) cut off the bulb/stem, 3) slice, and 4) chop fine using a sharp knife OR a food processor. I find a knife works great; just make sure you mince it very fine.
- I HIGHLY recommend the golden raisins, which add just a touch of sweetness to this dish.
Sides/Substitutions:
- I suggest serving this curry with a side of coconut rice (cook rice with coconut milk instead of water- yum!), naan bread, and if you have a Trader Joe’s near you, I HIGHLY recommend spreading their Garlic Sauce on toasted naan bread.
- If you want to turn up the heat, add a bit of cayenne pepper to the slow cooker.
- This dish is also good with some chopped cilantro, or a bit of lime juice added before serving.
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.
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 (Vegan, Gluten Free)
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
- 1 tablespoon arrowroot starch/flour - for gluten-free or cornstarch
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 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
- After refrigerating, the curry will thicken quite a bit. You can save the remaining liquid from can of coconut water to thin, if desired.
- *To chop the lemongrass, you’ll want to 1) remove the tough outer leaves, 2) cut off the bulb/stem, 3) slice, and 4) chop fine using a sharp knife OR a food processor. I find a knife works great; just make sure you mince it very fine.
- I HIGHLY recommend the golden raisins, which add just a touch of sweetness to this dish.
- For this recipe, it’s best to add the coconut milk in at the END of the cooking process. If you add it earlier, and it gets too hot, it may curdle which isn’t desirable.
- I suggest serving this curry with a side of coconut rice (cook rice with coconut milk instead of water- yum!), and if you have a Trader Joe’s near you, I HIGHLY recommend spreading their Garlic Sauce on toasted naan bread. YUM.
- If you want to turn up the heat, add a bit of cayenne pepper to the slow cooker.
- This dish is also good with some chopped cilantro, or a bit of lime juice added before serving.
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 McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey says
Hi Anna, I think it would still be good without! =)
kat says
Can I make on stove instead?
Christin McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey 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 McKamey says
Thank you Alison, I’m so glad you liked it! =)