Tender Slow Cooker Basil Chicken Coconut Curry
A comforting dish combining tender chicken thighs with creamy coconut milk and aromatic spices, perfect for busy weeknights.
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Servings 6 servings
Calories 320 kcal
Chicken
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can coconut milk 14 ounces
- 1 cup chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup fresh basil leaves, chopped
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 tablespoon lime juice
Gather all the ingredients listed above.
Cut the chicken thighs into bite-sized pieces.
In your slow cooker, add the chicken pieces, coconut milk, chicken broth, diced onion, minced garlic, grated ginger, red curry paste, soy sauce, brown sugar, salt, and black pepper. Stir well.
Add the sliced bell peppers on top of the mixture. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
About 15 minutes before serving, stir in the chopped basil leaves and lime juice.
Serve hot over rice or noodles.
Calories: 320kcalProtein: 25gSodium: 800mg
Keyword chicken, curry, slow cooker