Description
Experience the comforting warmth and exquisite complexity of Slow Cooker Thai Basil Chicken Curry, a perfect blend of aromatic Thai herbs and spices slow-cooked to perfection. This dish allows the robust flavors of fresh basil, spicy jalapeno, and creamy coconut milk to meld beautifully, creating a rich, flavorful sauce that complements the tender chicken.Perfect for a busy day, this recipe promises minimal prep with maximum taste. The slow cooker does all the work, infusing every bite of chicken with the delightful flavors of Thailand. Serve this delectable curry over steamed rice or noodles for a satisfying meal that transports you straight to the streets of Bangkok.
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)
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, chopped
Instructions
Place the chicken, coconut milk, curry powder, fish sauce, lime juice, sugar, onion, jalapeno, garlic, and ginger into the slow cooker. Cook on low for 8 hours or high for 3 hours. Before serving, shred the chicken and stir in the cilantro and basil.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 3 hours on high
Nutrition
- Calories: 310