Thai basil chicken curry that is fragrant and full of flavor is cooked slowly in a crockpot, making the chicken tender and the sauce rich and fragrant with the bright flavors of coconut milk, red curry paste, and fresh basil.
Ingredients:
- 1
- 5 lbs boneless, skinless chicken thighs, diced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can 14 oz coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup chicken broth
- 1 cup fresh basil leaves
- 1 lime, juiced
- Salt and pepper to taste
Instructions:
Put the chicken, onion, garlic, and bell pepper in a slow cooker
Mix the red curry paste, fish sauce, soy sauce, brown sugar, and chicken broth in a different bowl using a whisk
Place the chicken and vegetables in a slow cooker
Add the coconut milk mixture and stir it in
Use a stir to mix
When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours
At the end of the cooking time, add the lime juice and basil leaves and mix them in
Add pepper and salt to taste
Put it on top of noodles or rice
If you want, you can add more basil leaves and lime wedges as a garnish
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