Ingredients

• 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

Preparation

1. 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.
2. Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker insert, and stir together until incorporated.
3. Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together.
4. Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked through.
5. Once cooked through, use two forks to shred into small pieces.
6. 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.
7. Return shredded chicken to the slow cooker, then stir everything together. Cover and cook for another 10-15 minutes, or until mixture has thickened.
8. Stir in fresh basil and cilantro, then serve with sticky rice or naan.
9. Enjoy!