The name says it all. I cook the chicken in a slow cooker and add basil, coconut milk, red onion, jalapenos, cilantro, ginger, lime, and lots of curry powder. All of that is plopped onto a bed of brown rice or cauliflower rice and topped with fresh basil and cilantro. Click the image or “continue reading” to see the recipe!

Slow Cooker or Instant Pot Basil Chicken Coconut Curry Recipe

*serves 6-8

Ingredients

• 2 pounds of boneless skinless chicken breasts
• Pinch of salt & pepper
• 1 teaspoon olive oil
• 2 (13.5 ounce) cans lite coconut milk
• 2 limes (reserve 1/8 of one lime to serve)
• 3 tablespoons dried basil leaves
• 2.5 teaspoons salt
• 3/4 teaspoon pepper
• 3.5 tablespoons yellow curry powder
• 3/4 to 1 teaspoon chili powder
• 1 large red onion, chopped
• 8 cloves garlic, minced
• 2 jalapenos, seeded and finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon COLD water
• 2 teaspoons fresh ginger, grated or minced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons fresh basil (optional)

Slow Cooker Instructions

1. Salt and pepper your chicken breasts on both sides
2. Heat 1 teaspoon of oil in a large skillet to medium-high heat.
3. Add the chicken breasts to the skillet once the oil is hot cooking for about 2-3 minutes on each side (The chicken should be browned on both sides).
4. Remove the chicken from the skillet to keep from cooking more.
5. In a crockpot, combine the coconut milk, ginger, dried basil, lime (reserving 1/4 of one lime to serve), garlic, 2.5 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
6. Add the browned chicken and stir to combine.
7. Cook on high for 4-5 hours or on low for 6-8 hours.
8. Remove the chicken from the crockpot to cool.
9. In a small bowl, combine the cornstarch and 1 tablespoon of COLD water. Stir until well combined and not lumpy.
10. Add the cornstarch mixture to the crock pot and stir.
11. Shred the chicken with a fork and return the meat to the slow cooker and cook for another 10 minutes.
12. While the chicken is simmering, I usually steam some broccoli and chopped green beans to add some veggies to the mix.
13. Stir in cilantro, veggies and season with salt and pepper to taste.
14. Serve over jasmine rice, brown rice, quinoa, cauliflower rice, or naan.
15. Top with fresh basil and serve with lime wedge.

Instant Pot Instructions

1. Salt and pepper your chicken breasts on both sides
2. Heat 1 teaspoon of oil in the instant pot on the saute setting.
3. Add the chicken breasts to the skillet once the oil is hot, cooking for about 2-3 minutes on each side (The chicken should be browned on both sides).
4. Add the onion and jalapeno and saute for about 2 minutes, then add the garlic and saute for an additional 30 seconds.
5. Then, mix in the coconut milk, dried basil, lime (reserving 1/4 of one lime to serve), 2.5 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
6. Put the lid on the Instant Pot, and set the nozzle to the sealing position on the lid. Then select Meat/Stew and set the timer for 5 minutes.
7. Once the timer is done, release the pressure using a wooden spoon so you don’t burn yourself.
8. Remove the chicken from the crockpot to cool.
9. In a small bowl, combine the cornstarch and 1 tablespoon of COLD water. Stir until well combined and not lumpy.
10. Add the cornstarch mixture to the crock pot and stir.
11. Shred the chicken with a fork and return the meat to the slow cooker and cook for another 10 minutes.
12. While the chicken is simmering, I usually steam some broccoli and chopped green beans to add some veggies to the mix.
13. Stir in cilantro, veggies and season with salt and pepper to taste.
14. Serve over jasmine rice, brown rice, quinoa, cauliflower rice, or naan.
15. Top with fresh basil and serve with lime wedge.