2 jalapeños, ribs and seeds removed, finely chopped
1 red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons dried basil
1 1/2 tablespoons yellow curry powder
1 tablespoon cornstarch
2 teaspoons salt
1 teaspoon fresh ginger, grated
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 cup fresh Thai basil, chopped, garnish
Naan or coconut rice, garnish
Instructions
Heat olive oil in a large skillet over medium-high
heat and, once oil is shimmering, sear both sides
of (seasoned) chicken thighs in batches, making
sure to let oil heat up again before searing the
next batch.
Combine coconut milk, dried basil, curry
powder, chili powder, and salt and pepper to
the slow cooker insert, and stir together until
incorporated.
Place seared chicken, red onions, jalapenos and
garlic to the slow cooker, and stir everything
together.
Cover slow cooker and cook on high for 3-4 hours,
or on low for 6-8, until chicken is cooked
through.
Once cooked through, use two forks to shred into
small pieces.
Create a slurry by whisking cornstarch with 2
tablespoons cold water in a small bowl or
glass. Once smooth, pour slurry, along with
fresh ginger, into the slow cooker.
Return shredded chicken to the slow cooker,
then stir everything together. Cover and cook
for another 10-15 minutes, or until mixture has
thickened.
Serving
Suggestions
Stir in fresh basil and cilantro, then serve with sticky rice or naan. Enjoy!
Originally Submitted
1/6/2017
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