Description
This Slow Cooker Thai Basil Chicken Curry is a flavorful and easy-to-make dish featuring tender chicken thighs simmered in a rich coconut milk and red curry paste sauce, complemented by fresh Thai basil and vibrant vegetables. Perfect for a comforting meal served over jasmine rice, this recipe offers an authentic taste of Thai cuisine with minimal effort.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 cup fresh Thai basil leaves
Sauce and Seasonings
- 1 can (14 ounces) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt and pepper to taste
Serving
- Cooked jasmine rice for serving
Instructions
- Prepare Ingredients: Cut the chicken thighs into bite-sized pieces. Slice the bell pepper and onion. Mince the garlic and grate the ginger to prepare all fresh ingredients.
- Mix Sauce: In a bowl, combine coconut milk, red curry paste, fish sauce, and brown sugar. Stir well to create a smooth and flavorful curry base.
- Layer Ingredients: Place the chicken pieces evenly at the bottom of the slow cooker, then add the sliced onion, minced garlic, grated ginger, and sliced bell pepper on top for even cooking.
- Pour Sauce: Carefully pour the prepared coconut milk and curry sauce over the layered chicken and vegetables, ensuring they are well coated with the flavorful mixture.
- Season: Add salt and pepper according to your taste preferences and give the mixture a gentle stir to distribute seasoning evenly.
- Slow Cook: Cover and cook the curry on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
- Add Basil and Lime: About 15 minutes before serving, stir in fresh Thai basil leaves and lime juice to enhance the aroma and freshness of the curry.
- Serve: Serve the hot Thai basil chicken curry over steamed jasmine rice for a complete and satisfying meal.
Notes
- Adjust the red curry paste quantity for preferred spice level.
- Use chicken thighs for juicier, more flavorful results compared to chicken breasts.
- Fresh Thai basil leaves add authentic flavor; if unavailable, substitute with sweet basil but expect a milder taste.
- For added texture, you can add vegetables like zucchini or eggplant along with the bell peppers.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
