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Slow Cooker Thai Basil Chicken Curry

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A heartwarming dish that brings the flavors of Thailand to your table, packed with protein and rich coconut milk.

Ingredients

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  • 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 (preferably Thai basil), chopped

Instructions

  1. Place the chicken in the slow cooker, laying it flat along the bottom.
  2. Add the coconut milk, curry powder, fish sauce, lime juice, sugar, onion, jalapeno, garlic, and ginger on top of the chicken.
  3. Cover the slow cooker and choose your cooking setting: low for 8 hours or high for 3 hours.
  4. After the timer goes off, shred the chicken using two forks directly in the slow cooker, allowing it to soak up the fragrant juices.
  5. Stir in the fresh cilantro and basil just before serving. Serve over jasmine rice or rice noodles for a complete meal.

Notes

For a deeper flavor, let the dish rest in the refrigerator overnight after cooking—it’s even tastier the next day.

Nutrition

Find it online: https://www.topchoicerecipes.com/slow-cooker-thai-basil-chicken-curry/