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
Scale
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
