Description
Slow Cooker Thai Basil Chicken Curry brings authentic Thai flavors right to your kitchen with minimal effort. Creamy coconut milk, aromatic basil, and tender chicken meld together for a comforting meal that will transport you to the streets of Bangkok.
Ingredients
Scale
Proteins:
- 1 pound (453 grams) boneless and skinless chicken (breasts or thighs)
Liquid and Flavor Enhancers:
- 1 (13.5 ounces/400 milliliters) can coconut milk
- 1 tablespoon (15 milliliters) fish sauce (or soy sauce)
- 1 tablespoon (15 milliliters) lime juice (or rice vinegar)
Seasonings and Aromatics:
- 1 tablespoon (15 grams) curry powder
- 1 tablespoon (15 grams) coconut/palm sugar (or brown sugar)
- 1 onion, diced
- 1 jalapeno, diced (or bird eye chili)
- 4 cloves garlic, chopped
- 1 tablespoon (6 grams) ginger, grated
- ¼ cup (15 grams) cilantro, chopped
- ⅓ cup (10 grams) basil, chopped
Instructions
- Gather all ingredients and prepare your slow cooker for a fragrant Thai-inspired curry experience.
- Layer tender chicken pieces at the bottom of the slow cooker as the protein foundation for the dish.
- Pour rich, creamy coconut milk (13.5 fluid ounces / 400 milliliters) over the chicken to create a luxurious base.
- Sprinkle aromatic curry powder evenly across the mixture to infuse deep, warming flavors.
- Drizzle fish sauce to add authentic umami complexity and depth to the curry.
- Squeeze fresh lime juice to introduce a bright, citrusy note that balances the rich ingredients.
- Incorporate granulated sugar to harmonize the savory and tangy elements of the dish.
- Distribute finely chopped onions to provide a subtle sweetness and textural dimension.
- Scatter minced jalapeño peppers to introduce a gentle heat that complements the curry’s profile.
- Mince fresh garlic (2 cloves) and ginger root to add aromatic intensity and traditional Thai seasoning.
- Gently stir all ingredients to ensure even distribution and thorough coating of the chicken.
- Cover and cook on low setting for 7-8 hours or high setting for 3-4 hours until chicken becomes incredibly tender.
- Once cooking is complete, use two forks to shred the chicken into succulent, bite-sized pieces.
- Fold in freshly chopped cilantro and Thai basil leaves to elevate the final presentation with vibrant, herbaceous notes.
- Serve hot over steamed jasmine rice, garnishing with additional herbs if desired.
Notes
- Prep Ahead: Chop all ingredients the night before to save morning cooking time.
- Spice Control: Adjust jalapeno quantity based on your heat tolerance for a personalized flavor experience.
- Meat Selection: Boneless, skinless chicken thighs work best for tender, juicy results that absorb curry flavors beautifully.
- Herb Freshness: Add cilantro and basil just before serving to maintain their vibrant color and maximize aromatic intensity.
- Serving Suggestions: Pair with jasmine rice or cauliflower rice for a complete, satisfying meal that complements the curry’s rich profile.
- Storage Tip: Leftovers can be refrigerated for up to 3 days and taste even more delicious as flavors continue to meld overnight.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg