If you’re craving a truly comforting and vibrant dish, this Slow Cooker Thai Basil Chicken Curry Recipe is about to become your new favorite. Imagine tender, juicy chicken thighs simmered slowly in a luscious coconut curry sauce, infused with the bright flavors of fresh Thai basil, ginger, and red curry paste. It’s a dish that effortlessly blends sweet, salty, and spicy notes, creating a harmony of tastes that will warm you from the inside out. Best of all, it’s made easy with the slow cooker, so you can come home to a fragrant, restaurant-quality meal without the fuss.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and balance of bold, fresh ingredients. Each element plays a critical role, whether it’s enhancing the curry’s depth, adding a crisp freshness, or delivering a satisfying texture to every bite.
- Boneless, skinless chicken thighs: These stay tender and juicy throughout the slow cooking process, making the curry extra delicious.
- Vegetable oil: Perfect for gently sautéing the aromatics to unlock their flavors.
- Small onion: Adds a mild sweetness and depth to the sauce when sautéed.
- Garlic cloves: Minced to infuse the curry with a fragrant punch.
- Fresh ginger: Grated ginger brightens the dish with zingy warmth.
- Red curry paste: The heart of the curry, bringing rich, spicy notes.
- Fish sauce: Offers a subtle umami boost that balances the curry.
- Soy sauce: Adds depth and a hint of savoriness.
- Brown sugar: Just a touch to balance the heat with a gentle sweetness.
- Full-fat coconut milk: Creates the luxuriously creamy base that makes this curry irresistible.
- Red and green bell peppers: These vibrant veggies add crunch and color near the end of cooking.
- Snap peas: Provide fresh texture and slight sweetness to brighten the curry.
- Fresh Thai basil leaves: The star herb that imparts its signature peppery, minty flavor.
- Lime juice: A final burst of acidity to lift and balance the curry’s richness.
- Cooked jasmine rice: The ideal fluffy bed to soak up every drop of this flavorful curry.
How to Make Slow Cooker Thai Basil Chicken Curry Recipe
Step 1: Sauté the aromatics
Begin by warming the vegetable oil in a skillet over medium heat. Toss in the diced onion, minced garlic, and freshly grated ginger, letting them cook gently for 2 to 3 minutes. This step awakens their flavors and creates a fragrant base for your curry. Stir in the red curry paste and cook for another minute, allowing the spices to bloom and deepen in aroma. This little bit of pre-cooking will make a big difference in the final flavor.
Step 2: Combine ingredients in the slow cooker
Transfer your fragrant sautéed mixture into the slow cooker. Add the bite-sized chicken pieces along with fish sauce, soy sauce, brown sugar, and the full can of rich coconut milk. Give everything a good stir to mix the layers of flavor well together. Then cover and set your slow cooker to low for 6 hours, or if you’re short on time, high for 3 hours. Either way, your kitchen will slowly be filled with irresistible aromas.
Step 3: Add the colorful vegetables
About 30 minutes before the curry finishes cooking, it’s time to add the sliced red and green bell peppers along with snap peas. Adding these late in the process ensures they keep their delightful crunch and vibrant hues, adding a fresh contrast to the creamy curry.
Step 4: Stir in fresh basil and lime juice
Just before serving, fold in the fresh Thai basil leaves and a squeeze of lime juice. This final touch brightens the whole dish, introducing fresh herbal notes and a bright acidity that perfectly balance the savory curry.
How to Serve Slow Cooker Thai Basil Chicken Curry Recipe
Garnishes
Sprinkle extra fresh Thai basil leaves on top for a gorgeous burst of green and fresh aroma. If you like a bit of heat, thinly sliced Thai chilies or a drizzle of chili oil will beautifully complement the curry’s warmth and add a personalized kick.
Side Dishes
Serve your Slow Cooker Thai Basil Chicken Curry Recipe over piping hot jasmine rice. The fragrant rice soaks up every bit of the creamy sauce, making each mouthful satisfying. For a crunchy contrast, pair it with a simple cucumber salad or lightly steamed green vegetables.
Creative Ways to Present
For a special occasion, serve your curry in small coconut bowls or alongside crispy fried shallots for texture. A wedge of lime on the side invites guests to adjust acidity to their taste, turning this comforting dish into a shared celebration of flavors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover curry in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors develop even more once it rests overnight.
Freezing
This curry freezes wonderfully. Portion it into freezer-safe containers and store for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of coconut milk or water if the sauce thickens too much. Microwave reheating also works well, just cover and heat in short bursts, stirring in between.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used if you prefer, but thighs tend to stay moister and more tender during long cooking times, making them ideal for slow cooking.
Is there a vegetarian version of this recipe?
You can swap the chicken for tofu or chickpeas and replace fish sauce with soy sauce or tamari. Just adjust cooking times accordingly, especially for tofu which cooks faster.
How spicy is this curry?
The heat level depends on the amount of red curry paste used. This recipe has a pleasant medium heat, but you can adjust by adding more paste for extra spice or fewer for a milder flavor.
Can I prepare this recipe without a slow cooker?
While the slow cooker makes this recipe foolproof, you can simmer everything on the stovetop on low heat for about 45 minutes to an hour, stirring occasionally, until the chicken is cooked through and tender.
What can I substitute for Thai basil if I can’t find it?
If Thai basil isn’t available, you can use regular sweet basil, though the flavor will be less peppery and minty. Adding a small amount of fresh mint can help mimic some of that unique taste.
Final Thoughts
There’s something truly special about the Slow Cooker Thai Basil Chicken Curry Recipe — it’s a perfect blend of simplicity, comfort, and vibrant Thai flavors that beckon you back for more. This recipe makes dinner effortless while filling your home with amazing aromas. I can’t wait for you to try it and fall in love with this crave-worthy, easy-to-make dish!
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Slow Cooker Thai Basil Chicken Curry Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Thai Basil Chicken Curry is a rich and flavorful dish featuring tender chicken thighs simmered in a luscious coconut milk and red curry paste sauce, accented with fresh Thai basil, vibrant bell peppers, and snap peas. Perfect for an easy, authentic Thai dinner cooked effortlessly in a slow cooker and served over fragrant jasmine rice.
Ingredients
Chicken Curry Base
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 can (13.5 oz) full-fat coconut milk
Vegetables and Herbs
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snap peas
- 1/2 cup fresh Thai basil leaves, plus extra for garnish
- 1 tablespoon lime juice
Serving
- Cooked jasmine rice
Instructions
- Sauté aromatics: In a skillet over medium heat, warm the vegetable oil. Add the diced onion, minced garlic, and grated ginger, and sauté for 2–3 minutes until fragrant and softened.
- Add curry paste: Stir in the red curry paste and cook for an additional 1 minute to release the flavors.
- Transfer to slow cooker: Pour the sautéed mixture into the slow cooker. Add the chicken pieces, fish sauce, soy sauce, brown sugar, and coconut milk to the slow cooker. Stir everything together until well combined.
- Cook chicken curry: Cover and cook on low heat for 6 hours or on high heat for 3 hours until the chicken is tender and cooked through.
- Add vegetables: About 30 minutes before serving, add the sliced red and green bell peppers along with the snap peas to the slow cooker. Stir gently to incorporate.
- Finish with basil and lime: Just before serving, stir in the fresh Thai basil leaves and lime juice to brighten the flavors.
- Serve: Serve the curry hot over cooked jasmine rice and garnish with additional Thai basil leaves if desired.
Notes
- For extra heat, add sliced Thai chilies or a dash of chili oil to the curry.
- You can substitute chicken breast for thighs but note thighs remain more tender and moist.
- If fresh Thai basil is unavailable, regular basil can be used though the flavor will differ slightly.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
