Slow Cooker Basil Chicken and Coconut Curry

2 pounds skinless chicken thighs

3 tablespoons olive oil, plus extra as needed

kosher salt and freshly ground pepper, to taste

subheading: Coconut Curry:

2 (13.5 oz.) cans coconut milk

6 to 8 cloves garlic, minced

2 jalapeños, ribs and seeds removed, finely chopped

1 red onion, finely chopped

¼ cup fresh cilantro, chopped

2 tablespoons dried basil

1 ½ tablespoons yellow curry powder

1 tablespoon cornstarch

2 teaspoons salt

1 teaspoon fresh ginger, grated

1 teaspoon chili powder

½ teaspoon pepper

½ cup fresh Thai basil, chopped, garnish

naan or coconut rice, garnish

Directions at 12tomatoes.com

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