Thai Yellow Curry Meal Prep with chicken and veggies will fill your house with amazing smells as it simmers in a slow cooker and will taste even better. Whole30 compliant!
We’re all about Thai food around here. We know you all love the classic sweet and tangy Pad Thai, and we’ve shared other favorites over the years such as Thai Basil Chicken and this Thai Chili Tofu Sheet Pan Meal Prep. But we wanted to go a bit deeper and add some further variation to our East Asian-inspired meal prep recipes because frankly, we can’t get enough of them, and we hope you feel the same way!
This one goes right in the slow cooker/crockpot for a curry that simmers while you do all the other things you need to do!
Thai Yellow Curry Meal Prep Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 2 tablespoons lemongrass, very finely chopped
- 2 tablespoons cumin
- 1 tablespoon turmeric
- 2 teaspoons chili powder
- 1 ½ teaspoons sea salt
- 2 cups coconut milk, full fat
- 2 pounds chicken breasts, cubed
- 2 potatoes, peeled and cut into in large chunks
- 3 carrots, peeled and cut into large chunks
- Cilantro, to garnish
- Red Thai chile peppers or red jalapenos, to garnish, optional
- 6 cups cauliflower, riced & cooked
How to Make Thai Curry in the Slow Cooker
This Thai curry recipe showcases the classic Thai flavors of ginger and lemongrass, with a little added smoke from cumin and a rich and savory dash of turmeric. Everything comes together in a super creamy dairy-free base that is sure to be one of the most exciting things to come from your kitchen! Though Thai curries are traditionally served with white or jasmine rice, we subbed cauliflower rice to complete this meal prep recipe and keep it Whole30 compliant.
Carrots and potatoes are traditional vegetable ingredients for Thai curry recipes, and this one is no exception. The combination creates a wonderful flavor and texture contrast: crunchy and sweet carrots beautifully complement the soft and mild potatoes. Plus, the longer the potatoes sit in the curry, the more they soak up its wonderful flavors.
How to Store and Serve Thai Yellow Curry from the Crockpot
Meal prep this and pop it in the fridge in individual containers. Serve over cauliflower rice as written. Reheat in the microwave or right on the stovetop. So good, either way. Don’t skimp on the cilantro for this Thai curry recipe! Not only is it essentially traditional, but the pop of bright and cooling flavor is crucial to round out the richness of the dish. Feel free to add more before serving!
And yes, you can freeze this curry. Make sure it's in airtight containers whose size (or sizes) make sense for your household. In other words, you can freeze them in individual portions OR you can freeze in one big batch if you're likely to just defrost and serve it for dinner instead of meal preps for days!
Substitutions and Variations
This is one of our many meal prep recipes that call for chicken, but pork, beef, and tofu are also common in Thai curry recipes and all would make good substitutions. (As would chicken thighs instead of boneless breasts). With chicken, this Thai curry recipe comes in at 40g protein for under 400 calories per serving! We love when meal prep recipes are equal parts nutrient-dense, easy, and delicious.
Feel free to reduce the heat from the peppers we specify (all curries can be made to your own preferences!), and to serve with some wedges of lime, if desired. If you aren't following a Whole30 protocol, feel free to use regular white or brown rice instead of cauliflower rice.
More Thai and Chicken Dishes to Meal Prep
- Thai Red Curry Chicken
- 17 Meal Preps That Are Better Than Takeout!
- Chicken Pad Thai Zoodles
Paleo Thai Almond Butter Meatballs
- Thai Chicken Tenders with Creamy Almond Dipping Sauce
- Thai Crunch Quinoa Grain Bowl