If you are craving a dish that’s bursting with exotic flavors yet incredibly easy to prepare, this Slow Cooker Thai Basil Chicken Curry Recipe is exactly what your dinner table needs. Imagine tender chicken thighs slowly simmered in a rich, creamy coconut curry infused with fragrant Thai basil, vibrant bell peppers, and a tantalizing mix of spices. This dish delivers authentic Thai tastes without any fuss, letting your slow cooker do the magic while you relax. Each bite offers a perfect harmony of sweet, savory, and slightly spicy notes that will have you coming back for more, making it a true weeknight favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients, each chosen to build the layers of flavor, texture, and colorful appeal that make this Slow Cooker Thai Basil Chicken Curry Recipe stand out. Fresh aromatics awaken your senses, while creamy coconut milk and vibrant vegetables bring the dish to life.
- 1.5 lbs boneless, skinless chicken thighs: These provide juicy, tender meat that soaks up all the curry flavors perfectly.
- 1 tablespoon olive oil: Used for sautéing aromatics, adding a subtle richness to the base of the curry.
- 1 small yellow onion (chopped): Adds sweetness and depth when cooked down gently.
- 3 cloves garlic (minced): Gives a aromatic punch essential for authentic Thai curry taste.
- 1 tablespoon fresh ginger (grated): Infuses the curry with a warm, slightly spicy zing.
- 2 tablespoons red curry paste: The heart of the curry with spicy, savory, and earthy flavors.
- 1 tablespoon fish sauce: Adds umami depth and a touch of saltiness.
- 1 tablespoon soy sauce: Balances saltiness while enhancing the overall savoriness.
- 1 tablespoon brown sugar: Offers a gentle sweetness that rounds out the spice.
- 1 (13.5 oz) can full-fat coconut milk: Brings creaminess and a subtle tropical sweetness to the curry sauce.
- 1 red bell pepper (sliced): Adds crunch, vibrant color, and a mild sweetness.
- 1 yellow bell pepper (sliced): Provides bright color contrast and fresh flavor.
- 1 cup sliced carrots: Adds texture and natural sweetness.
- 1 cup Thai basil leaves (plus extra for garnish): Imparts that signature anise-like flavor unique to this dish.
- 1 tablespoon lime juice: Adds a refreshing brightness that enlivens the entire curry.
- Cooked jasmine rice (for serving): Perfect for soaking up all that delicious sauce.
How to Make Slow Cooker Thai Basil Chicken Curry Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a skillet over medium heat. Toss in the chopped onion, minced garlic, and freshly grated ginger, sautéing for about 2 to 3 minutes until they are fragrant and softened. This step wakes up the flavors and builds a luscious base for your curry. Next, stir in the red curry paste, letting it cook for another minute to release its vibrant spices before transferring everything to the slow cooker.
Step 2: Add the Chicken and Sauces
Place the bite-sized chicken thigh pieces into the slow cooker on top of the sautéed aromatics. Pour in the fish sauce, soy sauce, and sprinkle the brown sugar over the top. Each of these ingredients layers complexity into the curry — salty, savory, with a touch of sweetness to balance it all out.
Step 3: Pour in the Coconut Milk and Vegetables
Now it’s time for the creamy coconut milk and the colorful veggies. Add the can of full-fat coconut milk along with the sliced red and yellow bell peppers, plus the sliced carrots. This mix not only enriches the curry sauce but also introduces delightful textures and beautiful colors that make the dish so inviting.
Step 4: Slow Cook to Perfection
Give everything a good stir so the flavors are well combined. Cover the slow cooker and cook on low for 6 to 7 hours, or if you’re short on time, select high for 3 to 4 hours. The slow cooking method ensures the chicken becomes fall-apart tender while the curry flavors meld into an irresistible harmony.
Step 5: Finish with Fresh Basil and Lime
In the last 15 minutes of cooking, stir in the fresh Thai basil leaves and lime juice. This final touch adds a burst of herbal brightness and a slight tang that lifts the entire dish, making every spoonful a fresh and exciting experience.
How to Serve Slow Cooker Thai Basil Chicken Curry Recipe
Garnishes
For a vibrant finish, sprinkle extra Thai basil leaves on top. They add not only a pop of green but also reinforce the unique flavor that defines this curry. If you like a bit more heat, a few thin slices of Thai chili or a dash of crushed red pepper flakes on top will do wonders.
Side Dishes
This curry pairs wonderfully with steaming jasmine rice that soaks up all that creamy sauce, but you can also serve it alongside fluffy rice noodles or crunchy steamed vegetables to add more variety and texture to your meal.
Creative Ways to Present
If you want to make your meal feel extra special, serve the curry in individual bowls garnished with a wedge of lime and a small sprig of Thai basil. For a fun twist, try serving the curry over cauliflower rice for a low-carb option or even wrap the leftovers in lettuce leaves for a fresh, handheld treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Slow Cooker Thai Basil Chicken Curry Recipe in an airtight container in the refrigerator. It keeps beautifully for up to 3 to 4 days, making it an ideal choice for meal prep or a quick lunch the next day.
Freezing
This curry freezes well, too. Portion it into freezer-safe containers and store for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove or in the microwave to preserve those fresh flavors.
Reheating
Reheat your curry over low heat on the stovetop, stirring occasionally until warmed through. If it thickens too much, add a splash of water or coconut milk to loosen the sauce and keep the texture smooth and creamy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine but tend to be leaner and might not stay as moist after the slow cooking process. Thighs offer the best flavor and tenderness for this curry.
What can I substitute if I don’t have Thai basil?
If Thai basil is hard to find, regular sweet basil is a decent substitute, though you’ll miss the slightly spicy, anise-like note that makes the dish truly authentic.
How spicy is this Slow Cooker Thai Basil Chicken Curry Recipe?
The base recipe has a moderate level of heat thanks to the red curry paste. You can adjust the spice by adding more or less paste or including fresh chilies for an extra kick.
Is this recipe dairy-free and gluten-free?
Yes, the Slow Cooker Thai Basil Chicken Curry Recipe is naturally dairy-free, and you just need to confirm your soy sauce is gluten-free if you are avoiding gluten.
Can I make this recipe in advance?
Definitely! It’s a great make-ahead dish because the flavors deepen over time. Prepare it a day before serving and simply reheat when you’re ready to eat.
Final Thoughts
This Slow Cooker Thai Basil Chicken Curry Recipe is such a joy to make and enjoy. It combines ease with vibrant flavors that never fail to impress. Whether it’s a cozy weeknight meal or a dish to wow your guests, this curry promises hearty comfort with a beautifully fragrant twist. Give it a try—you’ll soon find it becoming a beloved staple in your recipe collection!
Print
Slow Cooker Thai Basil Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten Free
Description
This Slow Cooker Thai Basil Chicken Curry is a flavorful and aromatic dish featuring tender chicken thighs simmered in a rich coconut milk curry with red curry paste, fresh Thai basil, and colorful bell peppers. Perfect for an easy weeknight dinner, it combines the vibrant tastes of Thailand with the convenience of slow cooking, resulting in a comforting and delicious meal served over jasmine rice.
Ingredients
Chicken and Curry Base
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 (13.5 oz) can full-fat coconut milk
Vegetables and Herbs
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup sliced carrots
- 1 cup Thai basil leaves (plus extra for garnish)
Finishing Touches
- 1 tablespoon lime juice
- Cooked jasmine rice (for serving)
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and grated fresh ginger, sautéing for 2–3 minutes until fragrant and softened.
- Add Red Curry Paste: Stir in the red curry paste and cook for an additional 1 minute to release its flavors.
- Transfer to Slow Cooker: Move the sautéed mixture into the slow cooker, ensuring all the paste is scraped from the pan.
- Add Remaining Ingredients: Add the bite-sized chicken thighs, fish sauce, soy sauce, brown sugar, coconut milk, sliced red and yellow bell peppers, and sliced carrots. Stir everything together well to combine.
- Slow Cook: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the flavors are well developed.
- Finish with Basil and Lime: In the last 15 minutes of cooking, stir in the Thai basil leaves and lime juice. Allow the herbs to infuse the curry without overcooking.
- Serve: Serve the curry hot over cooked jasmine rice and garnish with additional fresh Thai basil leaves if desired.
Notes
- Thai basil has a slightly spicy, anise-like flavor—regular basil can be used in a pinch, but the flavor will differ.
- For more heat, add sliced Thai chilies or a pinch of crushed red pepper flakes to the curry.
- This curry also pairs well with rice noodles or cauliflower rice as low-carb alternatives.
