Description
Slow Cooker Thai Basil Chicken Curry is a cozy, hands-off dinner made with tender chicken simmered in creamy coconut curry sauce and finished with fresh basil and cilantro.
Ingredients
1 pound boneless, skinless chicken breasts or thighs
1 can 13.5 oz 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 onion, diced
1 jalapeño, diced (or bird’s eye chili)
4 cloves garlic, chopped
1 tablespoon fresh ginger, grated
1/4 cup fresh cilantro, chopped
1/3 cup fresh basil, preferably Thai basil, chopped
Instructions
Add the chicken, coconut milk, curry powder, fish sauce, lime juice, sugar, onion, jalapeño, garlic, and ginger to the slow cooker.
Stir gently to combine.
Cook on low for 8 hours or on high for 3 hours until the chicken is tender.
Shred the chicken directly in the slow cooker using two forks.
Stir in the chopped cilantro and basil just before serving.
Notes
For milder heat, remove the seeds from the jalapeño.
Thai basil adds classic flavor, but regular basil works well too.
Serve with rice, naan, or cauliflower rice to soak up the sauce.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 377
- Sugar: 4 g
- Sodium: 462 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 111 mg