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
Scale
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.
