Description

This Slow Cooker Thai Basil Chicken Curry is a rich and aromatic dish featuring tender chicken thighs simmered in a creamy coconut milk-based curry sauce infused with Thai red curry paste, fragrant basil, and a hint of lime. Perfectly cooked in the slow cooker for convenience, it delivers authentic Thai flavors effortlessly and is served over fluffy jasmine rice for a complete meal.

Ingredients

Scale

Chicken and Vegetables

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced

Curry Sauce

1 can (14 oz) coconut milk
1/4 cup Thai red curry paste
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

Finishing Touches

1 cup fresh Thai basil leaves, plus extra for garnish
Juice of 1 lime
Cooked jasmine rice, for serving

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Instructions

Prepare the curry sauce: In the bowl of your slow cooker, whisk together the coconut milk, Thai red curry paste, fish sauce, soy sauce, brown sugar, minced garlic, and grated ginger until well combined to form the flavorful curry base.
Add chicken and vegetables: Place the chicken chunks, sliced red and yellow bell peppers, and sliced onion into the slow cooker. Stir everything gently to coat the chicken and vegetables thoroughly with the curry sauce.
Slow cook the curry: 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 fully cooked through.
Finish with basil and lime: About 15 minutes before the cooking time ends, stir in the fresh Thai basil leaves and the juice of one lime to brighten and aromatic the curry.
Serve: Spoon the Thai basil chicken curry over cooked jasmine rice, garnish with additional basil leaves if desired, and serve hot.

Notes

For extra heat, add a sliced Thai chili or a pinch of red pepper flakes to the curry sauce before cooking.
If fresh Thai basil is unavailable, you can substitute with regular basil, though the flavor will be slightly different.
Adjust soy sauce and fish sauce amounts to taste if you prefer less saltiness.
Use coconut milk with full fat for creaminess or light coconut milk for a lower-calorie version.

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: Thai-Inspired