If you have been searching for a comforting, fragrant, and utterly delicious dish to make your weeknight dinners exciting, this Slow Cooker Thai Basil Chicken Curry Recipe is your new best friend. Featuring tender chicken thighs simmered in creamy coconut milk infused with vibrant red curry paste, fresh Thai basil, and a touch of lime, this recipe offers a perfect balance of richness, spice, and herbal brightness. It’s an easy-to-make crowd-pleaser that fills your kitchen with mouthwatering aromas and tastes just like a homemade Thai favorite without the fuss.
Ingredients You’ll Need
The ingredients for this Slow Cooker Thai Basil Chicken Curry Recipe are simple but essential, each bringing layers of flavor, texture, or color to the final dish. From the creamy coconut milk that adds a luscious base to the fresh Thai basil leaves that bring an aromatic punch, every component plays a delicious role.
- Boneless skinless chicken thighs: Choose thighs for juicy, tender meat that won’t dry out during slow cooking.
- Canned coconut milk: Provides richness and a silky, naturally sweet creaminess foundational to Thai curry.
- Red curry paste: The bold heart of the curry, offering balanced heat and depth with aromatic spices.
- Fish sauce: Adds authentic umami and a salty, savory note to build complex flavors.
- Low-sodium chicken broth: Keeps the curry light while enhancing the savory profile without overpowering.
- Brown sugar: Balances out the heat and salt with a touch of caramel sweetness.
- Minced garlic: Essential for aroma and a hint of pungency that melds into the curry base.
- Minced fresh ginger: Adds warmth and a subtle zing that pairs beautifully with the curry paste.
- Sliced red bell pepper: For bursts of sweetness and vibrant color.
- Sliced yellow onion: Provides a mild sweetness and tender texture after slow cooking.
- Thai basil leaves: The signature herbal note that elevates the dish to authentic Thai flavor territory.
- Fresh lime juice: Brightens and lifts the curry with fresh acidity just before serving.
- Cornstarch mixed with water: For thickening the curry sauce to a silky consistency.
- Salt and black pepper: To taste, seasoning the dish perfectly at the end.
How to Make Slow Cooker Thai Basil Chicken Curry Recipe
Step 1: Combine the Curry Ingredients in the Slow Cooker
Start by placing the boneless skinless chicken thighs along with canned coconut milk, red curry paste, fish sauce, low-sodium chicken broth, brown sugar, minced garlic, minced fresh ginger, sliced red bell pepper, and sliced yellow onion right into your slow cooker. Give everything a good stir to blend the red curry paste evenly through the liquid, ensuring every bite is bursting with flavor.
Step 2: Slow Cook Until Tender
Set your slow cooker to either low for 5 to 6 hours or high for 2½ to 3 hours, depending on your schedule. During this time, the chicken will become incredibly tender, soaking up all the fragrant notes from the coconut milk and spices, creating a luscious, comforting curry sauce.
Step 3: Thicken the Sauce
Once the chicken is cooked, stir in the cornstarch slurry—a mix of cornstarch and water—then switch the slow cooker to high heat. Let it cook uncovered for 10 to 15 minutes until the sauce thickens slightly into a glossy, velvety texture that clings to each piece of chicken and vegetable.
Step 4: Finish with Fresh Elements
Remove the slow cooker from heat, then stir in fresh lime juice and Thai basil leaves until the basil wilts gently, releasing its aromatic oils into the curry. Finally, taste and adjust seasoning with salt and black pepper to get that perfect balance just right for your palate.
How to Serve Slow Cooker Thai Basil Chicken Curry Recipe
Garnishes
Add an extra pop of freshness and texture by garnishing the curry with a handful of additional Thai basil leaves or chopped fresh cilantro. A sprinkle of toasted cashews or crushed peanuts can add a delightful crunch that contrasts beautifully with the smooth curry sauce.
Side Dishes
This Slow Cooker Thai Basil Chicken Curry Recipe really shines when served over fluffy steamed jasmine rice to soak up all those delicious, creamy flavors. Alternatively, fragrant coconut rice or quinoa can add some exciting variety without overpowering the dish.
Creative Ways to Present
For a fun twist, serve the curry in individual coconut shells or hollowed-out bell peppers to impress your guests visually while highlighting the tropical elements of the dish. Wrapping the curry with a side of fresh cucumber or pickled vegetables can add a refreshing crunch and balance the richness perfectly.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover Slow Cooker Thai Basil Chicken Curry Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for easy lunches or quick dinners later in the week.
Freezing
You can freeze this curry easily for longer storage. Just cool it completely and transfer it to a freezer-safe container or bag. Frozen curry maintains great flavor and texture for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
When ready to enjoy again, gently reheat the curry on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If the sauce is too thick after refrigeration, add a splash of chicken broth or water to loosen it up nicely.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs are preferable as they stay juicier and more tender during the long cooking time. If you substitute breasts, keep an eye on them to avoid overcooking and drying out.
What can I substitute for Thai basil if it’s not available?
If you can’t find Thai basil, regular sweet basil is a fine substitute, though the flavor will be less pungent and slightly different. The dish will still be delicious, just missing that distinctive anise-like aroma.
Can I add vegetables to this curry?
Definitely! Adding sliced carrots, zucchini, or snap peas in the last hour of cooking adds lovely texture and nutrition. Just be mindful of cook times for vegetables so they stay tender-crisp rather than mushy.
How spicy is this curry?
This Slow Cooker Thai Basil Chicken Curry Recipe has a moderate heat level thanks to the red curry paste. If you want it spicier, try adding chopped Thai chiles or a dash of chili garlic sauce during the initial cooking stage.
Is this Slow Cooker Thai Basil Chicken Curry Recipe gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free. Just be sure your curry paste and fish sauce are labeled gluten-free, as brands sometimes vary.
Final Thoughts
Once you try this Slow Cooker Thai Basil Chicken Curry Recipe, you’ll wonder how you ever managed without it. It’s the perfect fusion of simplicity and bold, authentic flavors that come together with minimal effort but deliver maximum comfort and satisfaction. So turn on your slow cooker, gather your ingredients, and get ready for a Thai feast that will warm your heart and delight your taste buds.
Print
Slow Cooker Thai Basil Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten Free
Description
This Slow Cooker Thai Basil Chicken Curry is a flavorful and aromatic dish that combines tender chicken thighs with creamy coconut milk, red curry paste, and fragrant Thai basil. Perfect for an easy, hands-off meal, it’s cooked low and slow to develop rich flavors. Serve over jasmine rice for a comforting and authentic Thai-inspired dinner.
Ingredients
Chicken & Curry Base
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 can (14 oz) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon brown sugar
Vegetables & Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
Finishing & Thickening
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1/4 cup fresh lime juice
- 1 cup fresh Thai basil leaves
- Salt and black pepper, to taste
Instructions
- Combine Ingredients: Place the chicken thighs, coconut milk, red curry paste, fish sauce, chicken broth, brown sugar, minced garlic, minced ginger, sliced red bell pepper, and sliced yellow onion into the slow cooker. Stir well to blend the curry paste fully into the liquid, ensuring an even mixture.
- Cook the Curry: Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours. The chicken should be tender and cooked through by the end of this time.
- Thicken the Sauce: Stir in the cornstarch slurry to the slow cooker contents. Switch the slow cooker setting to high and cook for an additional 10 to 15 minutes, allowing the sauce to thicken slightly and become rich and creamy.
- Finish with Lime and Basil: Remove the slow cooker from heat. Stir in fresh lime juice and Thai basil leaves until the basil is wilted and the flavors are well combined.
- Season to Taste: Taste the curry and adjust the seasoning with salt and black pepper if needed. Serve hot, ideally over jasmine rice for a complete meal.
Notes
- Serve this curry over jasmine rice for a traditional and complete meal.
- If Thai basil is unavailable, substitute regular basil, though the flavor will differ slightly.
- Add sliced carrots or zucchini along with the bell pepper and onion for extra vegetables.
- For a spicier dish, include chopped Thai chiles or a dash of chili garlic sauce during cooking.
