Description
This Slow Cooker Thai Basil Chicken Curry is a flavorful and aromatic dish that balances the richness of coconut milk with the heat of red curry paste, creating a delicious Thai-inspired meal that is perfect for a cozy night in.
Ingredients
Scale
Chicken Curry:
- 600 grams boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (400 ml) coconut milk
- 3 tablespoons red curry paste
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1/2 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup fresh Thai basil leaves
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- Salt and black pepper, to taste
Instructions
- Sauté Aromatics: In a skillet, heat vegetable oil and sauté garlic and ginger until fragrant.
- Combine Ingredients: Transfer aromatics to slow cooker. Add chicken, curry paste, coconut milk, fish sauce, brown sugar, and broth. Mix well.
- Cook: Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken is tender.
- Add Vegetables: 30 minutes before serving, add bell pepper and green beans. Stir in basil and lime juice.
- Adjust Seasoning: Season with salt and pepper. Serve over jasmine rice.
Notes
- Use chicken breasts for a leaner option.
- Adjust curry paste for preferred spice level.
- Use fresh Thai basil for authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 grams
- Sodium: 950 milligrams
- Fat: 28 grams
- Saturated Fat: 22 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 110 milligrams
