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Slow Cooker Basil Chicken Coconut Curry Recipe

Slow Cooker Basil Chicken Coconut Curry Recipe for Busy Nights

Discover an effortless Slow Cooker Basil Chicken Coconut Curry Recipe that delivers comforting flavors with minimal effort.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 pounds skinless, boneless chicken thighs
  • 1 can full-fat coconut milk
  • 3 tablespoons yellow curry paste or red curry paste for spicier flavor
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 bunch fresh basil Thai basil preferred
  • 2 tablespoons vegetable oil for sautéing
  • 1 tablespoon lime juice freshly squeezed
  • 2 tablespoons soy sauce or tamari gluten-free if necessary

Equipment

  • Slow Cooker
  • skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion, minced garlic, and grated ginger, cooking until translucent.
  2. Transfer the sautéed aromatics into your slow cooker. Add the chicken thighs and yellow curry paste, stirring to coat evenly.
  3. Cover the slow cooker and set to LOW for 4–6 hours or HIGH for 2–3 hours until the chicken is tender.
  4. Once tender, stir in the coconut milk and lime juice just before serving for added creaminess.
  5. Serve the curry over jasmine rice or with warm naan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 5mgCalcium: 25mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.

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