Name: Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Thai
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 2 cans full-fat coconut milk; 2 cups sweet potato chunks; 1 tablespoon ground turmeric; 2 teaspoons ground ginger; 1/4-1 teaspoon cayenne pepper, to taste; 3 tablespoons sesame oil or extra virgin olive oil; 1 shallot, chopped; 4 cloves garlic, minced or grated; 1 inch fresh ginger, sliced; 2 tablespoons soy sauce; Kosher salt to taste; 1/2 cup fresh cilantro, chopped; 1/2 cup sesame or peanut oil; 3-4 shallots thinly sliced; 1-3 tablespoons Thai red curry paste; Chili flakes to taste; 1/2 cup chopped fresh Thai or regular basil

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delightful dish that brings the vibrant flavors of Thai cuisine right to your table. This slow cooker recipe features tender chicken simmered in creamy coconut milk, enhanced by aromatic spices and fresh herbs. The addition of crispy shallot basil oil adds a gourmet touch, making this curry perfect for family dinners or special occasions. It’s not only easy to prepare but also packed with nutrients from sweet potatoes and herbs, offering a wholesome meal without sacrificing flavor. Enjoy this comforting dish over rice, in lettuce wraps, or alongside quinoa for a satisfying culinary experience.

Author: aurora
Prep Time: 20 minutes
Cook Time: 4 hours (low)
Total Time: 4 hours 20 minutes
Yield: Serves 6
Category: Main
Method: Slow Cooking
Cuisine: Thai

Ingredients

Scale

2 pounds boneless skinless chicken breasts or thighs
2 cans full-fat coconut milk
2 cups sweet potato chunks
1 tablespoon ground turmeric
2 teaspoons ground ginger
1/4–1 teaspoon cayenne pepper, to taste
3 tablespoons sesame oil or extra virgin olive oil
1 shallot, chopped
4 cloves garlic, minced or grated
1 inch fresh ginger, sliced
2 tablespoons soy sauce
Kosher salt to taste
1/2 cup fresh cilantro, chopped
1/2 cup sesame or peanut oil
3–4 shallots thinly sliced
1–3 tablespoons Thai red curry paste
Chili flakes to taste
1/2 cup chopped fresh Thai or regular basil

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Instructions

Place chicken in the slow cooker and add turmeric, ground ginger, cayenne pepper, sesame oil, chopped shallot, minced garlic, sliced ginger, coconut milk, soy sauce, and kosher salt. Top with sweet potato chunks.
Cook on low for 4 hours or high for 2 hours until chicken is tender.
For crispy shallot basil oil: Heat sesame or peanut oil in a pan; fry sliced shallots until golden brown. Add chopped basil off the heat.
Shred the chicken in the crockpot and stir well before serving hot topped with crispy shallot basil oil and garnished with fresh cilantro.

Nutrition

Serving Size: 1 cup (240g)
Calories: 460
Sugar: 4g
Sodium: 480mg
Fat: 26g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 5g
Protein: 24g
Cholesterol: 90mg

Find it online: https://myrecipesbook.com/crockpot-coconut-chicken-curry-with-crispy-shallot-basil-oil/