Slow Cooker Thai Basil Chicken Curry
Slow Cooker Thai Basil Chicken Curry
Slow Cooker Thai Basil Chicken Curry is a delightful and aromatic dish that brings together the flavors of Thai cuisine in a comforting and easy-to-make curry. The slow cooking process allows the chicken to absorb all the rich spices and herbs, resulting in a tender and flavorful dish that is perfect for any occasion.
Whether you are a fan of Thai food or looking to explore new flavors, this Slow Cooker Thai Basil Chicken Curry recipe is sure to impress your taste buds with its perfect balance of savory, sweet, and spicy notes.
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4-6
Difficulty Level: Easy
Cuisine Type: Thai
Course: Dinner
Dietary Labels: Gluten-Free, Dairy-Free
Why You’ll Love This Recipe
– The fusion of traditional Thai flavors in a slow-cooked curry
– Easy to prepare and perfect for busy weeknights
– Adaptable to different dietary needs and preferences
Ingredients
For the Chicken Curry
– 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 can (14 oz) coconut milk
– 1 red bell pepper, sliced
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– Salt and pepper to taste
For Garnish
– Fresh basil leaves
– Sliced red chili peppers
– Lime wedges
Equipment Needed
– Slow cooker
– Cutting board and knife
– Can opener
– Cooking spoon
Step-by-Step Instructions
1. In the slow cooker, combine the chicken, coconut milk, red curry paste, fish sauce, brown sugar, garlic, bell pepper, and onion. Season with salt and pepper.
2. Stir everything together until the chicken is well coated with the curry mixture.
3. Cover and cook on low for 4 hours, or until the chicken is tender and the flavors have melded together.
4. Taste and adjust the seasoning if necessary.
5. Serve the Slow Cooker Thai Basil Chicken Curry hot, garnished with fresh basil leaves, sliced red chili peppers, and lime wedges.
Pro Tips for Success
– For a spicier curry, add more red curry paste or fresh chili peppers.
– Make sure to use full-fat coconut milk for a rich and creamy texture.
– Fresh basil adds a wonderful aroma to the dish, so don’t skip it!
Substitutions & Variations
– For a vegetarian version, substitute tofu for the chicken.
– Add vegetables like bamboo shoots, snow peas, or baby corn for extra crunch and flavor.
– If you prefer a sweeter curry, add more brown sugar or a splash of coconut sugar.
Storage & Make-Ahead Tips
Room Temperature: This curry is best enjoyed fresh but can be kept at room temperature for up to 2 hours.
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat the curry gently on the stovetop or in the microwave until heated through.
Make Ahead: You can prep all the ingredients in advance and store them in the refrigerator until ready to cook.
Serving Suggestions
– Serve the Slow Cooker Thai Basil Chicken Curry over steamed jasmine rice for a complete meal.
– Pair it with a side of fresh cucumber salad or pickled vegetables to balance the flavors.
– A cold Thai iced tea or a refreshing lemongrass drink makes a perfect beverage accompaniment.
Nutrition Information (Per Serving)
Calories: 350 | Protein: 25g | Carbohydrates: 10g | Fat: 20g | Fiber: 3g | Sugar: 5g | Sodium: 800mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook.
2. Can I use chicken breast instead of thighs?
Absolutely, boneless, skinless chicken breast works well in this recipe too.
3. What can I substitute for fish sauce?
You can use soy sauce or tamari as a substitute for fish sauce.
4. How spicy is this curry?
The level of spiciness can be adjusted by adding more or less red curry paste.
5. Can I freeze leftovers?
Yes, you can freeze the cooled curry in an airtight container for up to 3 months.
6. How long will the flavors develop?
The flavors of this curry will deepen and develop over time, making it even more delicious the next day.
Recipe Notes
Slow Cooker Thai Basil Chicken Curry is a versatile dish that can be customized to suit your taste preferences. Feel free to experiment with different vegetables, proteins, and spice levels to create your perfect curry.
Slow Cooker Thai Basil Chicken Curry
A delightful and aromatic Thai curry dish made with tender chicken simmered in coconut milk, red curry paste, and Thai spices, garnished with fresh basil leaves, chili peppers, and lime wedges.
Ingredients
-
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
-
1 can (14 oz) coconut milk
-
1 red bell pepper, sliced
-
1 onion, sliced
-
3 cloves garlic, minced
-
2 tablespoons red curry paste
-
1 tablespoon fish sauce
-
1 tablespoon brown sugar
-
Salt and pepper to taste
-
Fresh basil leaves
-
Sliced red chili peppers
-
Lime wedges
Directions
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In the slow cooker, combine chicken, coconut milk, red curry paste, fish sauce, brown sugar, garlic, bell pepper, and onion. Season with salt and pepper.
-
Stir everything together until the chicken is well coated with the curry mixture.
-
Cover and cook on low for 4 hours, or until the chicken is tender and flavors meld together.
-
Taste and adjust seasoning if necessary.
-
Serve hot, garnished with fresh basil leaves, sliced red chili peppers, and lime wedges.
