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Creamy Thai Thai Basil Chicken and Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup uncooked jasmine rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 red bell pepper, sliced
  • 1 cup fresh Thai basil leaves
  • Salt and black pepper to taste
  • Lime wedges for serving

Instructions
 

  • Place the chicken pieces, diced onion, minced garlic, grated ginger, soy sauce, fish sauce, chicken broth, and coconut milk into the slow cooker. Stir to combine the liquids and coat the chicken.
  • Cover and cook on low for 4 hours or on high for 2 hours until the chicken is tender.
  • Stir in the jasmine rice and sliced red bell pepper. Cover again and cook on high for 45 to 60 minutes until the rice is soft and has absorbed most of the liquid.
  • Turn off the heat and stir in the Thai basil leaves until they wilt. Taste and add salt and pepper if needed.
  • Serve warm with lime wedges on the side.

Notes

Add the Thai basil only after the rice finishes cooking so it stays bright and fragrant instead of turning dark. If the sauce looks too thick after the rice step, stir in a splash of warm broth before adding the basil. Leftovers reheat well with a little extra coconut milk to loosen the texture.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife