Embark on a culinary journey with our Slow Cooker Thai Basil Chicken Curry. This sensational dish effortlessly combines succulent chicken, velvety coconut milk, and a symphony of Thai-inspired flavors. As it simmers in your slow cooker, the aroma alone will transport you to the bustling streets of Bangkok. Embrace the ease of slow-cooking with this delectable recipe that promises to be a game-changer in your kitchen.
In our household, the Slow Cooker Thai Basil Chicken Curry is a hero on busy days. The tantalizing fragrance wafts through the house as it simmers, creating an irresistible anticipation. Picture coming home to the rich, aromatic embrace of this curry after a long day. The blend of curry powder, coconut milk, and aromatic herbs infuses the chicken with layers of flavor that have made it a beloved staple. Weeknight dinners have never been this effortless and delicious.
Why This + Recipe Name:
“Why This Thai Basil Chicken Curry Will Revolutionize Your Slow Cooking Game.”
- Authentic Thai Flavors: Experience the bold and authentic taste of Thai cuisine with every mouthful.
- Effortless Preparation: Let your slow cooker do the work as the ingredients meld together to create a rich and satisfying curry.
- Versatile Proteins: Whether you prefer chicken breasts or thighs, this recipe adapts seamlessly to your choice.
- Aromatic Bliss: The combination of curry powder, fish sauce, and fresh herbs elevates the aroma, making it a feast for your senses.
Ingredients:
- 1 pound boneless, skinless chicken (breasts or thighs)
- 1 can (13.5 ounces) 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, chopped
Measurements:
- Chicken: 1 pound = 453.592g
Directions:
- In the slow cooker, combine chicken, coconut milk, curry powder, fish sauce, lime juice, sugar, onion, jalapeno, garlic, and ginger.
- Cook on low for 8 hours or high for 3 hours, allowing the flavors to meld and the chicken to become tender.
- Shred the chicken and mix in cilantro and basil, letting them infuse their freshness into the curry.
- Serve over steamed rice or noodles and relish the exquisite Thai-inspired flavors.
Notes: Feel free to customize the spice level by adjusting the amount of jalapeno or bird eye chili. For an extra burst of freshness, squeeze additional lime juice before serving. This curry is even more flavorful when allowed to sit and meld for a day, making it an excellent make-ahead option.
