Description
A savory and aromatic Slow Cooker Thai Basil Chicken Curry that is easy to prepare and packed with flavor.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- In a skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Transfer the onion mixture to the slow cooker. Add the chicken thighs, red bell pepper, coconut milk, red curry paste, soy sauce, brown sugar, and lime juice. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 15 minutes before serving, stir in the chopped basil leaves. Season with salt and pepper to taste.
- Serve over steamed jasmine rice or noodles, garnished with additional basil if desired.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the slow cooker.
- You can substitute chicken with tofu or shrimp for a vegetarian or seafood version of this dish.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg