Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
  • 1 large red onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced thin
  • 1 cup snap peas
  • 14 oz full-fat coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1.5 cups fresh Thai Basil leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions:

  1. Cut the 2 lbs of chicken thighs into 1.5 inch chunks.
  2. In a medium bowl, combine the 14 oz coconut milk, 3 tablespoons curry paste, 2 tablespoons fish sauce, and 1 tablespoon brown sugar.
  3. Place the chicken, sliced red onion, minced garlic, and grated ginger into the bottom of the pot.
  4. Cover the chicken mixture with the coconut curry blend and stir gently to coat.
  5. Cover and cook on Low for 3.5 hours until the chicken is tender and the sauce is bubbling softly.
  6. Stir in the sliced red bell pepper and 1 cup snap peas.
  7. Mix the 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the pot.
  8. Cook for another 30 minutes until the sauce is glossy and coats the back of a spoon.
  9. Stir in the 1 tablespoon lime juice and the 1.5 cups of fresh Thai basil leaves.
  10. Ladle the Coconut Curry Basil Chicken over rice and serve immediately.