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Thai Basil Chicken Curry

Savory Thai Basil Chicken Curry That Melts in Your Mouth

This Thai Basil Chicken Curry is a comforting and flavorful dish with tender chicken and aromatic herbs.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound boneless, skinless chicken provides heartiness; thighs are juicier
  • 1 can (13.5 ounces) coconut milk creates a creamy base; opt for full-fat for the best texture
  • 1 tablespoon curry powder delivers a robust flavor; feel free to adjust for spice preference
  • 1 tablespoon fish sauce adds umami richness; swap with soy sauce for a vegetarian option
  • 1 tablespoon lime juice brightens the dish; rice vinegar can work as a substitute
  • 1 tablespoon coconut/palm sugar balances the spice; brown sugar is a suitable substitute
  • 1 onion, diced enhances flavor depth; any type of onion works well
  • 1 jalapeño, diced adds heat; adjust accordingly or use another variety for more spice
  • 4 cloves garlic, chopped imparts a pungent depth; fresh is always best
  • 1 tablespoon ginger, grated provides a warm brightness; ground ginger can replace fresh
For the Garnish
  • 1/4 cup cilantro, chopped adds a fresh finish; parsley is a good substitute if needed
  • 1/3 cup basil, preferably Thai basil, chopped the star herb for fragrance; regular basil will do in a pinch

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Slow Cooker Thai Basil Chicken Curry
  1. In your slow cooker, begin by adding 1 pound of boneless, skinless chicken along with 13.5 ounces of creamy coconut milk. Stir in 1 tablespoon of curry powder, 1 tablespoon of fish sauce, and 1 tablespoon of lime juice. Next, mix in 1 tablespoon of coconut sugar, 1 diced onion, and 1 diced jalapeño. Finally, add 4 chopped garlic cloves and 1 tablespoon of grated ginger for an aromatic base.
  2. Cover the slow cooker with its lid and set it to low heat for 8 hours or high heat for 3 hours. As it cooks, the flavors of this Thai Basil Chicken Curry will meld beautifully. You’ll know the dish is ready once the chicken is tender enough to shred easily with a fork, becoming infused with the warm spices and coconut goodness.
  3. Once the cooking time is complete, carefully uncover the slow cooker and use two forks to shred the chicken directly in the cooker. Gently stir in 1/4 cup of chopped cilantro and 1/3 cup of chopped Thai basil, allowing their fresh flavors to adore your curry. This step adds a vibrant touch, balancing the rich creaminess with aromatic freshness.
  4. Scoop the luscious Slow Cooker Thai Basil Chicken Curry into bowls, serving it hot over a bed of fluffy basmati rice, cauliflower rice, or alongside warm naan.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 700mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Always use fresh cilantro and basil just before serving for an enhanced aroma and flavor. Leftovers can last up to 3 days in the fridge in an airtight container.

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