Step 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.

Step 2

Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker insert, and stir together until incorporated.

Step 3

Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together.

Step 4

Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked through.

Step 5

Once cooked through, use two forks to shred into small pieces.

Step 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.

Step 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.

Step 8

Stir in fresh basil and cilantro, then serve with sticky rice or naan.

Step 9

Enjoy!