This slow cooker basil chicken in coconut curry sauce is a delicious and aromatic dish that combines the flavors of Thai cuisine. The creamy coconut curry sauce infused with basil leaves makes it a comforting and satisfying meal.
Ingredients: 2 lbs chicken thighs, boneless and skinless. 1 can 14 oz coconut milk. 1/4 cup soy sauce. 1/4 cup red curry paste. 1 tablespoon fish sauce. 1 tablespoon brown sugar. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/2 cup fresh basil leaves, chopped. 1 bell pepper, sliced. 1 onion, sliced.
Instructions: In a slow cooker, combine coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, garlic, and ginger. Add chicken thighs, bell pepper, and onion into the slow cooker, ensuring they are submerged in the sauce. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender. Stir in chopped basil leaves during the last 30 minutes of cooking. Serve hot over rice or noodles.
Prep Time: 15 minutes
Cook Time: 240 minutes
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