Ingredients

The following ingredients have 7 Servings
  • 2 pounds skinless chicken thighs
  • 3 tablespoons olive oil, plus extra as needed
  • kosher salt and freshly ground pepper, to taste
  • Coconut Curry:
  • 2 (13.5 oz.) cans coconut milk
  • 6-8 cloves garlic, minced
  • 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

Instruction

  • 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, jalapeños 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.
  • Stir in fresh basil and cilantro, then serve with sticky rice or naan.
  • Enjoy!