Slow Cooker Thai Basil Chicken Curry Recipe

Introduction

This Slow Cooker Thai Basil Chicken Curry is a flavorful and easy dish perfect for busy days. Tender chicken simmers gently in a rich coconut milk curry, infused with fresh herbs and spices. It’s a comforting meal that brings authentic Thai flavors right to your kitchen.

Ingredients

• 1 pound boneless and skinless chicken (breasts or thighs)
• 1 (13.5 ounce) can coconut milk
• 1 tablespoon curry powder
• 1 tablespoon fish sauce (or soy sauce)
• 1 tablespoon lime juice (or rice vinegar)
• 1 tablespoon coconut/palm sugar (or brown sugar)
• 1 onion, diced
• 1 jalapeno, diced (or bird eye chili)
• 4 cloves garlic, chopped
• 1 tablespoon ginger, grated
• 1/4 cup cilantro, chopped
• 1/3 cup basil (preferably Thai basil), chopped

Instructions

1. Step 1: Place the chicken, coconut milk, curry powder, fish sauce, lime juice, sugar, onion, jalapeno, garlic, and ginger into the slow cooker.
2. Step 2: Cook on low for 8 hours, or on high for 3 hours, until the chicken is tender and cooked through.
3. Step 3: Remove the chicken and shred it using two forks.
4. Step 4: Return the shredded chicken to the slow cooker and stir in the chopped cilantro and basil before serving.

Tips & Variations

• For a milder curry, use less jalapeno or substitute with bell pepper.
• Add vegetables like bell peppers or snap peas in the last hour of cooking for extra texture and color.
• If you can’t find Thai basil, sweet basil is a good substitute, though the flavor will be slightly different.
• Serve over jasmine rice or rice noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The curry may thicken when cooled; add a splash of water or coconut milk when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but add extra cooking time on low to ensure it cooks through completely.

Is this recipe spicy?

The heat level depends on the amount and type of chili used. Adjust the jalapeno amount or remove seeds to control spiciness to your preference.

Slow Cooker Thai Basil Chicken Curry Recipe

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★★★★★

4.7 from 114 reviews

This Slow Cooker Thai Basil Chicken Curry offers a fragrant and flavorful twist on traditional chicken curry, combining tender chicken slow-cooked in creamy coconut milk with aromatic Thai basil, fresh herbs, and spicy heat. Perfect for an easy, hands-off meal that delivers authentic Southeast Asian flavors.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 3 hours high or 8 hours low
• Total Time: 8 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein

• 1 pound boneless and skinless chicken breasts or thighs

Sauce

• 1 (13.5 ounce) can coconut milk
• 1 tablespoon curry powder
• 1 tablespoon fish sauce (or soy sauce)
• 1 tablespoon lime juice (or rice vinegar)
• 1 tablespoon coconut or palm sugar (or brown sugar)

Vegetables and Herbs

• 1 onion, diced
• 1 jalapeno, diced (or bird eye chili)
• 4 cloves garlic, chopped
• 1 tablespoon ginger, grated
• 1/4 cup cilantro, chopped
• 1/3 cup Thai basil, chopped (or regular basil)

Instructions

1. Prepare Ingredients: Dice the onion and jalapeno, chop the garlic, grate the ginger, and chop the cilantro and basil. This ensures all aromatics and herbs are ready for cooking and finishing the dish.
2. Add Ingredients to Slow Cooker: Place the boneless chicken, coconut milk, curry powder, fish sauce, lime juice, sugar, diced onion, jalapeno, garlic, and grated ginger into the slow cooker. Stir lightly to combine the spices and liquids around the chicken.
3. Cook the Curry: Cover and cook on low for 8 hours or on high for 3 hours. This slow cooking process tenderizes the chicken and allows the flavors to meld deeply into the curry base.
4. Shred the Chicken: Once cooked, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the sauce.
5. Add Fresh Herbs: Mix in the chopped cilantro and basil just before serving for a burst of fresh herbal flavor that brightens the rich curry.

Notes

• You can use chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful after slow cooking.
• If you prefer less spice, reduce or omit the jalapeno or use milder chili alternatives.
• Serve the curry over steamed jasmine rice or with rice noodles for an authentic experience.
• For a vegetarian version, substitute chicken with firm tofu and use soy sauce instead of fish sauce.
• This curry can be refrigerated for 3-4 days and reheated gently on the stovetop or in a microwave.
• Adjust the sweetness by balancing sugar quantities to taste.

Keywords: Slow cooker, Thai curry, chicken curry, basil chicken, coconut milk curry, easy dinner, weeknight meal, slow cooker recipe