If you’re craving a dish that wraps you in the comforting warmth of Thai flavors yet requires minimal hands-on time, this Slow Cooker Thai Basil Chicken Curry Recipe is your new best friend. It brings together tender chicken thighs simmered slowly in a fragrant, creamy coconut curry base bursting with fresh Thai basil, vibrantly colored bell peppers, and a perfect balance of spices. Imagine coming home to a kitchen filled with irresistible aromas and a rich, soulful meal waiting for you—that’s exactly what this recipe delivers with effortless ease.
Ingredients You’ll Need
The beauty of this Slow Cooker Thai Basil Chicken Curry Recipe lies in its straightforward but impactful ingredients. Each one plays an essential role, whether it’s layering in the lush creaminess or lending that signature Thai punch of flavor and freshness.
- 1.5 lbs boneless, skinless chicken thighs: Perfectly tender and juicy when slow-cooked, they soak up every bit of curry goodness.
- 1 tablespoon olive oil: Helps soften the onions and bloom the spices.
- 1 medium onion, chopped: Adds natural sweetness and depth to the curry base.
- 3 cloves garlic, minced: Provides a warm, pungent aroma that’s essential in Thai cuisine.
- 1 tablespoon fresh ginger, grated: Brightens the dish with a zesty bite.
- 2 tablespoons red curry paste: Brings the signature spicy and aromatic curry flavor.
- 1 tablespoon fish sauce: Adds that subtle salty umami that’s signature to Thai cooking.
- 1 tablespoon soy sauce: Deepens the savory notes and balances the sweetness.
- 1 teaspoon brown sugar: Rounds out the flavors with gentle sweetness.
- 1 can (13.5 oz) full-fat coconut milk: Creates a rich, silky sauce that comforts and satisfies.
- 1 red bell pepper, sliced: Adds vibrant color and a touch of sweetness.
- 1 yellow bell pepper, sliced: Complements the red pepper with bright hues and fresh crunch.
- 1 cup baby spinach: A leafy green surprise that wilts elegantly into the curry.
- 1/2 cup fresh Thai basil leaves (plus extra for garnish): The star herb that elevates the curry with its fragrant, licorice-like lift.
- 1 tablespoon lime juice: Adds a finishing tang that brightens all the flavors.
- Salt and pepper to taste: Essential seasonings to bring everything into perfect harmony.
- Cooked jasmine rice for serving: The fluffy, fragrant base that soaks up the luscious curry sauce.
How to Make Slow Cooker Thai Basil Chicken Curry Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a skillet over medium heat. Toss in the chopped onion and gently sauté until it becomes soft and translucent, about 3 to 4 minutes. Then stir in the minced garlic, freshly grated ginger, and the red curry paste. Cook this mix for another 1 to 2 minutes until every fragrance fills your kitchen and the curry paste releases its incredible depth of flavor.
Step 2: Combine Ingredients in the Slow Cooker
Transfer this aromatic base into your slow cooker. Add the bite-sized chicken thighs, fish sauce, soy sauce, brown sugar, and pour in the luscious coconut milk. Give everything a good stir to blend all those wonderful tastes together. This is where the magic begins as the slow cooker will do all the work infusing those bold flavors.
Step 3: Slow Cook to Perfection
Set your slow cooker on low for 5 to 6 hours, or if you’re short on time, go high for 2.5 to 3 hours. The chicken will become meltingly tender, soaking up the rich, silky curry sauce. Patience really pays off here—your kitchen will be filled with warm, inviting aromas as the flavors deepen beautifully.
Step 4: Add Vegetables and Greens
About 30 minutes before serving, introduce the sliced red and yellow bell peppers along with the baby spinach to the slow cooker. These vibrant vegetables maintain a lovely texture and color, balancing the richness and adding a fresh, crisp element to each bite.
Step 5: Finish with Fresh Herbs and Lime
Just before serving, stir in the lime juice and the fresh Thai basil leaves. This final touch brings a bright, herbal pop that truly defines this Slow Cooker Thai Basil Chicken Curry Recipe. Taste and season with salt and pepper as needed, then get ready to plate and enjoy.
How to Serve Slow Cooker Thai Basil Chicken Curry Recipe
Garnishes
Sprinkle extra fresh Thai basil leaves over each serving for a burst of color and aroma. If you’re feeling adventurous, a few thin slices of fresh red chili or a wedge of lime on the side add an exciting visual and flavor boost that invites your guests to customize their experience.
Side Dishes
This curry truly shines when paired with steamed jasmine rice—the fragrant, slightly sticky rice acts as the perfect vehicle to soak up every luscious drop of curry sauce. For some crunch and textural contrast, a simple cucumber salad with a light vinaigrette or pickled vegetables are excellent accompaniments that add brightness.
Creative Ways to Present
For a cozy dinner party, serve the curry family-style in a beautiful ceramic slow cooker pot right at the table, allowing everyone to dish up as they please. Alternatively, spoon the curry over coconut rice and garnish each plate with a sprig of basil and a sprinkle of toasted sesame seeds for an elegant, restaurant-worthy presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and refrigerate. This curry stays fresh for up to 3 days and actually tastes even better the next day as the flavors meld further.
Freezing
If you want to keep it longer, freeze the curry in portions using freezer-safe containers or bags. It will keep well for up to 3 months. Just make sure to leave some headspace as the coconut milk sauce may expand slightly when frozen.
Reheating
Reheat gently on the stovetop over low heat or in the microwave until just warmed through. Stir occasionally to prevent the coconut milk from separating, and add a splash of water or broth if the sauce looks too thick. Finish with a fresh sprinkle of Thai basil to revive the fresh flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay juicier and more tender during slow cooking, chicken breast works fine too. Just be careful not to overcook it to prevent it from drying out.
How spicy is this curry?
This recipe has a moderate level of spice due to the red curry paste. If you love a stronger kick, feel free to add an extra tablespoon of curry paste or a chopped Thai chili for more heat.
Is it possible to make this curry dairy-free?
Yes! This Slow Cooker Thai Basil Chicken Curry Recipe is naturally dairy-free thanks to the use of coconut milk instead of cream.
Can I prepare this recipe without a slow cooker?
You can simmer the ingredients in a pot on the stove over low heat, stirring occasionally, until chicken is tender—about 45 minutes. The slow cooker, however, develops deeper flavors with less hands-on time.
What can I substitute for Thai basil?
If you can’t find Thai basil, holy basil is ideal, but sweet basil makes a good stand-in. The flavor won’t be quite as authentic, but your curry will still be delicious.
Final Thoughts
This Slow Cooker Thai Basil Chicken Curry Recipe has earned a special place in my heart for good reason. It’s a delightful blend of rich, aromatic flavors that come together with very little effort, perfect for busy weeknights or relaxed weekends. I truly hope you give it a try and enjoy the satisfying comfort it brings as much as I do. Happy cooking and even happier eating!
Print
Slow Cooker Thai Basil Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 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 tender dish made with boneless chicken thighs simmered in a rich coconut milk curry infused with red curry paste, garlic, ginger, and fresh Thai basil. Perfectly balanced with a hint of sweetness and tanginess from lime juice, it’s an easy, hands-off meal ideal for weeknights. Serve it hot over jasmine rice for an authentic Thai-inspired dinner.
Ingredients
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium 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 teaspoon brown sugar
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup baby spinach
- 1/2 cup fresh Thai basil leaves, plus extra for garnish
Liquids and Seasonings
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
For Serving
- Cooked jasmine rice
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic, grated ginger, and red curry paste, cooking for another 1–2 minutes until fragrant and well combined.
- Transfer to Slow Cooker: Move the sautéed mixture into the slow cooker. Add the chicken thighs, fish sauce, soy sauce, brown sugar, and coconut milk. Stir everything well to combine uniformly.
- Cook the Curry: Cover the slow cooker and cook on low heat for 5–6 hours or on high for 2.5–3 hours, until the chicken is tender and cooked through.
- Add Vegetables: In the last 30 minutes of cooking, stir in the sliced red and yellow bell peppers along with baby spinach. This allows the vegetables to soften but retain some freshness.
- Finish and Season: Just before serving, stir in the lime juice and fresh Thai basil leaves. Taste the curry and season with salt and pepper as needed.
- Serve: Serve the Thai basil chicken curry hot over cooked jasmine rice. Garnish with additional Thai basil leaves for an aromatic finish.
Notes
- For a spicier curry, add an extra tablespoon of red curry paste or a chopped Thai chili when sautéing the aromatics.
- Chicken breast can be used instead of thighs but may be less tender after slow cooking.
- If you prefer a thicker curry, you can remove the lid during the last 15 minutes of cooking to allow some liquid to evaporate.
- Substitute soy sauce with tamari for a gluten-free option.
