Crockpot Thai Yellow Curry with Vegetables and Vegan Chicken

3.7 (7 reviews)

Crockpot Thai Yellow Curry with Vegetables and Vegan Chicken



  • 1 13.5-oz. can coconut milk
  • 1 13.5-oz. can coconut cream
  • 1 cup vegetable broth
  • 2 Tbsp. liquid aminos or soy sauce
  • 1 Tbsp. lime juice
  • 1/4 cup lemongrass paste
  • 1 Tbsp. coriander seed
  • 1 Tbsp. crushed garlic
  • 2 Tbsp. brown sugar
  • 1 tsp. turmeric
  • 1 Tbsp. dried grated ginger
  • 1/4 cup yellow curry powder
  • 1 medium sweet onion, diced
  • 1 12-oz. bag frozen peas
  • 1 12-oz. bag frozen carrots
  • 8-10 Yukon gold potatoes, peeled, cubed, boiled, and drained
  • 1 cup vegan chicken strips, chopped and cooked


  • Combine all the ingredients together in a crockpot. Cook on high for 4 hours or on low for 8 hours.
  • Serve over rice or noodles or eat as a soup.

Makes 12 servings

Rated 3.7/5 based on 7 reviews

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