Crock Pot Coconut Green Curry Basil Chicken
Enjoy this crock pot coconut green curry basil chicken on your busiest of nights. The flavors are finger licking good, and the chicken as tender as can be. Your family will keep coming back for more!
Servings: 6 people
- 2 lb chicken thigh (8 pieces)
- 1 can full fat coconut milk
- 1/4 cup diced onion
- 1/4 of a jalapeño minced (add more for extra heat)
- 2 tbsp green curry paste
- 1.5 tbsp dried basil
- 1/2 tsp sea salt
- 1/4 tsp pepper
- optional: 2 tbsp corn starch + 2 tbsp cold water
- optional: serve with minced cilantro or fresh basil
Combine and stir all the ingredients (except the optional ingredients) into the crock pot. Cook on low for 8 hours.
After 8 hours the chicken will fall apart. You can serve as is, or if you would like your sauce thickened up, remove the chicken from the crock pot and place on a plate covered to keep warm. Dissolve the cornstarch into the water. Stir into the crock pot with the liquids and turn to high for 30 minutes.
Once the sauce thickens slightly, return the chicken to the crock pot. Serve with rice and steamed broccoli!
Freezer prep instructions
Label a 1-gallon freezer bag with the date you prepared it, name of the recipe and cooking instructions (crock pot on low for 8 hours with 1 can coconut milk).
Add all the ingredients into the bag except for the coconut milk and optional items. Remove as much air as possible as you close the bag. Lay flat in the freezer to freeze.
The night before, take the bag out of the freezer and place it in the fridge to thaw. In the morning add the contents to the crock pot along with 1 can of coconut milk. Follow the instructions from step 2 forward from above.