Slow Cooker Thai Basil Chicken Curry
This Slow Cooker Thai Basil Chicken Curry is a delicious and easy dish that blends tender chicken with fragrant coconut milk, aromatic spices, and fresh herbs. Perfect for a comforting meal with minimal effort!
Equipment
- slow cooker
Ingredients
- 1 pound skinless and boneless 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 sugar or brown sugar
- 1 medium onion chopped
- 1 medium jalapeno chopped or bird's eye chili
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup chopped cilantro
- 1/3 cup chopped basil preferably Thai basil
Instructions
- Begin by placing the chicken, coconut milk, curry powder, fish sauce, lime juice, coconut sugar, onion, jalapeno, garlic, and ginger into the slow cooker.
- Stir the mixture thoroughly to blend all the ingredients nicely.
- Set the slow cooker on low and allow it to cook for about 8 hours, or opt for high heat for approximately 3 hours if you're pressed for time.
- Once cooking time is finished, use a fork to shred the chicken directly in the slow cooker.
- Lastly, add the chopped cilantro and basil, mixing well to infuse the dish with their flavors.
Notes
Serve over rice or noodles for a complete meal.