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
Scale
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.
