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Slow Cooker Thai Basil Chicken Curry Recipe

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3.9 from 3 reviews

A flavorful and tender Slow Cooker Thai Basil Chicken Curry featuring boneless chicken breasts or thighs braised in a rich coconut curry gravy, infused with fresh herbs and aromatic spices for an easy yet authentic Thai meal.

Ingredients

Chicken and Main Ingredients

  • 1 pound boneless and skinless chicken breasts or thighs
  • 1 (13.5 ounce) can coconut milk
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 tablespoon lime juice (or rice vinegar)
  • 1 tablespoon coconut/palm sugar (or brown sugar)

Vegetables and Herbs

  • 1 onion, diced
  • 1 jalapeno, diced (or bird eye chili)
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger, grated
  • 1/4 cup cilantro, chopped
  • 1/3 cup basil (preferably Thai basil), chopped

Instructions

  1. Prepare Ingredients: Dice the onion and jalapeno, chop the garlic, grate the ginger, and chop cilantro and basil. Set aside the fresh herbs for later.
  2. Combine in Slow Cooker: Place the chicken pieces in the slow cooker. Pour in the can of coconut milk. Add curry powder, fish sauce, lime juice, sugar, diced onion, jalapeno, garlic, and grated ginger on top.
  3. Cook Chicken: Cover and cook on low for 8 hours, or alternatively on high for 3 hours, allowing the chicken to braise and absorb the curry flavors fully.
  4. Shred Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker to mix it well with the flavorful curry sauce.
  5. Add Fresh Herbs: Stir in the chopped cilantro and Thai basil to infuse the dish with fresh aromatic notes just before serving.

Notes

  • You can substitute fish sauce with soy sauce to keep it vegetarian-friendly.
  • Adjust the heat by changing the type or amount of chili used.
  • Use either chicken breasts or thighs; thighs will yield more tender and moist results.
  • Serve with steamed jasmine rice to complement the rich curry sauce.
  • This dish can also be made in a pressure cooker if short on time, cooking on high pressure for 20 minutes.

Find it online: https://yumntasty.com/slow-cooker-thai-basil-chicken-curry-recipe/