Curry Basil Chicken Thai Style in The Slow Cooker

Does phenomenal need an introduction? This slow cooker Curry Basil Chicken Thai Style is dynamite! The chicken tastes elevated but doesn't require any special trips to the Asian market. Every bite is aromatic from the ginger, mellow from the coconut milk and peppery from the basil. I added a little extra fresh jalapeño slices at the end to give it a kick but you can make this mild or spicy depending on your preference. I hope you try this recipe.

TIPS:

• I recommend adjusting for seasoning at the end. You may want more salt, spice, sugar or acid. 
• Serve with additional jalapeño slices and lime wedges.
• I like to use 1/4 cup cooked white rice and 1 cup cooked cauliflower rice per person for low-carb deliciousness.
• It gets even better if it sits overnight.

INGREDIENTS
4 Servings
Per Serving: 275 cals / 7.9g total fat / 
5.7g saturated fat / 256.2mg sodium / 14.4g carb / 7g sugar / 37.3g protein

1 pound chicken tenderloins
Kosher salt
1 Tablespoon curry powder
1/2 cup shallot, small chopped (approximately 2 medium sized shallots)
Drizzle of olive oil
1/2-1 jalapeño (deseeded and ribs removed if you don't want it spicy)
4 cloves of garlic, chopped
1 Tablespoon of ginger, grated
1 Tablespoon reduced sodium soy sauce
1 Tablespoon of fresh squeezed lime juice
1 Tablespoon brown sugar
1 Teaspoon granulated sugar
1 (13.5 ounce) can light coconut milk
1/4 cup of cilantro, chopped
1/3 cup basil, chopped
2 Tablespoons of fresh squeezed lime juice, to adjust for seasoning at end if needed.

Season chicken tenderloins with Kosher salt and place in slow cooker. In a small microwave safe bowl combine curry powder and shallot. Drizzle with olive oil until slightly coated. Warm in the microwave until aromatic, approx. 30 seconds (skip warming if your curry powder is fresh/no need for drizzle of olive oil either). Do not burn. When you smell the mixture it's ready. Add the warmed curry powder and shallot mixture, jalapeño, garlic, ginger, soy sauce, lime juice (cook with 1 Tablespoon but you may need to adjust for seasoning and add more when it's done cooking), brown sugar, granulated sugar to the top of the chicken. Add coconut milk. Cover and cook on low for 6 hours. Remove chicken and shred. Return chicken to curry sauce in crock pot and combine with cilantro and basil. Adjust for seasoning by adding additional lime juice, Kosher salt and sugar, if needed. Serve over rice and with additional jalapeño rounds and lime wedges. 

Inspired by https://www.closetcooking.com/slow-cooker-thai-basil-chicken-curry/