Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delightful dish that brings the warmth of Thai flavors right to your kitchen. Perfect for cozy family dinners or gatherings, this slow-cooked curry is both simple to prepare and packed with rich, satisfying flavors. The creamy coconut milk combined with aromatic spices creates a comforting meal that everyone will enjoy.

Why You’ll Love This Recipe

• Easy Preparation: This recipe requires minimal effort, making it perfect for busy weekdays or lazy weekends.
• Rich Flavor: The combination of turmeric, ginger, and coconut milk delivers a robust taste that warms the soul.
• Versatile: Easily adaptable; swap ingredients based on what you have at home while still achieving great results.
• Family-Friendly: Kid-approved and satisfying for adults as well, making it a hit at the dinner table.
• Meal Prep Friendly: Great for leftovers – simply reheat and enjoy another day!

Tools and Preparation

Before diving into this delicious recipe, gather your tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Slow cooker
• Cutting board
• Sharp knife
• Measuring spoons
• Mixing spoon
• Serving bowl

Importance of Each Tool

• Slow cooker: This is essential for infusing flavors slowly over hours, resulting in tender chicken and rich sauce.
• Cutting board: A sturdy surface helps keep your workspace organized while chopping ingredients safely.
• Sharp knife: Ensures precise cuts which are important for even cooking and presentation.

this recipe

Ingredients

For the Chicken Curry

• 2 pounds boneless skinless chicken breasts or thighs
• 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 cans full-fat coconut milk
• 2 tablespoons soy sauce
• Kosher salt to taste
• 2 cups sweet potato chunks (thicker is better)
• 1/2 cup fresh cilantro, chopped

For the Crispy Shallot Basil Oil

• 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

How to Make Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Step 1: Prepare the Chicken

Start by placing the chicken in the slow cooker. Sprinkle the ground turmeric, ground ginger, cayenne pepper, and kosher salt over the chicken.

Step 2: Add Aromatics

Add chopped shallots, minced garlic, and sliced fresh ginger on top of the chicken. Pour in the full-fat coconut milk and soy sauce.

Step 3: Integrate Vegetables

Gently fold in the sweet potato chunks ensuring they are submerged in the coconut milk mixture.

Step 4: Cook in the Crockpot

Cover and cook on low heat for about 4 hours (240 minutes) until the chicken is tender and cooked through.

Step 5: Prepare Crispy Shallots

In a small saucepan over medium heat, add sesame or peanut oil. Once hot, add thinly sliced shallots. Fry until golden brown and crispy. Remove from heat and drain on paper towels.

Step 6: Serve

Once cooked, shred the chicken inside the crockpot using two forks. Stir in Thai red curry paste according to taste. Serve warm topped with crispy shallots, fresh basil, cilantro, and chili flakes if desired.

Enjoy your comforting bowl of Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil!

How to Serve Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Serving your Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil can elevate the dish and create a delightful dining experience. Here are some creative ways to serve this flavorful curry.

Over Rice

• Steamed Jasmine Rice: The fragrant rice perfectly absorbs the rich curry sauce, enhancing each bite.
• Coconut Rice: For an extra layer of flavor, cook rice in coconut milk. It pairs wonderfully with the curry’s tropical notes.

With Bread

• Naan Bread: Soft and pillowy naan is ideal for scooping up the curry, adding a delicious texture.
• Crusty Baguette: The crusty exterior and soft interior make it perfect for dipping into the savory sauce.

In a Bowl

• Curry Bowl: Serve the curry in deep bowls, topped with crispy shallots and fresh basil for a beautiful presentation.
• Meal Prep Containers: For easy lunches, portion out servings in containers to grab throughout the week.

How to Perfect Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

To ensure your Crockpot Coconut Chicken Curry turns out perfectly every time, follow these useful tips.

• Use Fresh Ingredients: Fresh herbs and spices will enhance flavors significantly compared to dried versions.
• Adjust Spice Levels: Taste as you go! Start with less cayenne pepper and gradually add more for desired heat.
• Let it Cook Low and Slow: Cooking on low for longer helps meld the flavors together beautifully.
• Thicken with Cornstarch: If you prefer a thicker curry, mix cornstarch with water and stir it in during the last 30 minutes of cooking.
• Garnish Generously: Don’t skip on garnishing; fresh cilantro and crispy shallots add flavor and visual appeal.
• Store Properly: Leftovers can be stored in airtight containers for up to 3 days. Reheat gently on the stove or microwave.

Best Side Dishes for Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Pairing side dishes with your Crockpot Coconut Chicken Curry will round out your meal beautifully. Here are some excellent options.

1. Basmati Rice: A classic choice that complements Thai flavors well. Rinse before cooking to achieve fluffy grains.
2. Vegetable Stir-Fry: Quickly sauté seasonal vegetables in sesame oil for a colorful and healthy side dish.
3. Quinoa Salad: Light and nutritious, mix quinoa with diced cucumbers, tomatoes, and a light vinaigrette for freshness.
4. Roasted Cauliflower: Season cauliflower florets with turmeric and roast until golden for a tasty complement to the curry.
5. Cucumber Raita: This cooling yogurt-based dip balances the heat of the curry while adding creaminess.
6. Thai Mango Salad: A refreshing salad made with ripe mangoes, lime juice, and peanuts adds brightness to your meal.
7. Sautéed Greens: Spinach or kale sautéed with garlic provides nutrients while being easy to prepare.
8. Corn on the Cob: Grilled or boiled corn brushed with lime adds sweetness that pairs nicely with spicy dishes.

Common Mistakes to Avoid

Avoiding common pitfalls can elevate your cooking experience. Here are some mistakes to watch out for when making Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil.

• Not Preparing Ingredients Properly – Ensure all vegetables and chicken are cut into uniform sizes to promote even cooking. This prevents some pieces from becoming overcooked while others are underdone.
• Ignoring Cooking Times – Be mindful of the suggested cooking time. Leaving the dish in the crockpot for too long can lead to mushy vegetables and dry chicken. Stick to the recommended time for best results.
• Skipping Flavor Depth – Don’t skip sautéing shallots and garlic before adding them to the crockpot. This step enhances flavors significantly, creating a richer curry.
• Using Low-Quality Coconut Milk – The type of coconut milk can affect the creaminess of your curry. Use full-fat coconut milk for a rich texture, avoiding low-fat options that may dilute flavor.
• Overlooking Seasoning Adjustments – Tasting throughout the cooking process is essential. Don’t hesitate to adjust spices and seasoning as needed to achieve your desired flavor.
• Neglecting Garnishes – Garnishes add not just flavor but also visual appeal. Fresh herbs like cilantro or basil should be added at the end for a fresh burst of flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the curry to cool completely before sealing it in a container.

Freezing Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

• Freeze in a freezer-safe container for up to 3 months.
• Leave space at the top of containers for expansion during freezing.

Reheating Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

• Oven: Preheat oven to 350°F (175°C). Place curry in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
• Microwave: Use a microwave-safe bowl; cover loosely and heat in short intervals (2-3 minutes), stirring between intervals until heated through.
• Stovetop: Heat on medium-low heat in a saucepan, stirring occasionally until warmed through. Add a splash of water or broth if it appears too thick.

Frequently Asked Questions

Here are some frequently asked questions about making Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil.

Can I use other meats instead of chicken?

Yes! You can substitute chicken with turkey, beef, or lamb. Adjust cooking times based on the meat you choose for optimal tenderness.

How spicy is this Crockpot Coconut Chicken Curry?

The spice level can be adjusted by varying the amount of cayenne pepper and Thai red curry paste you use. Start low and increase according to your taste preference!

Can I make this dish vegetarian?

Absolutely! Replace chicken with chickpeas or tofu and use vegetable broth instead of any meat-based products.

How do I store leftovers from Crockpot Coconut Chicken Curry?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for longer storage.

What should I serve with this curry?

Crockpot Coconut Chicken Curry pairs beautifully with rice, quinoa, or even crusty bread. Top it off with fresh herbs for extra flavor!

Final Thoughts

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is not only comforting but also versatile enough to suit different tastes and dietary preferences. Feel free to customize it by adding your favorite vegetables or adjusting spices to match your palate. This dish promises warmth on cold days—try it today!

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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

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• Author: Adeline
• Total Time: 4 hours 15 minutes
• Yield: Serves approximately 6

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Description

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a comforting and flavorful dish that brings the essence of Thai cuisine into your home. This effortless slow-cooked curry combines tender chicken with creamy coconut milk and aromatic spices for a rich, satisfying meal. Perfect for family dinners or gatherings, it’s not only easy to prepare but also packed with wholesome ingredients. The addition of crispy shallots and fresh basil oil elevates this dish, creating a delightful contrast in textures and flavors. Enjoy a warm, hearty bowl of comfort any day of the week!

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Ingredients

Scale 1x2x3x

• 2 pounds boneless skinless chicken breasts or thighs
• 1 tablespoon ground turmeric
• 2 teaspoons ground ginger
• 1/4–1 teaspoon cayenne pepper
• 3 tablespoons sesame oil or extra virgin olive oil
• 1 shallot, chopped
• 4 cloves garlic, minced
• 2 cans full-fat coconut milk
• 2 cups sweet potato chunks
• Fresh cilantro and basil for garnish

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Instructions

1. Place chicken in the slow cooker and season with turmeric, ginger, cayenne pepper, and salt.
2. Add shallots, minced garlic, and pour in coconut milk.
3. Gently fold in sweet potato chunks ensuring they are submerged.
4. Cover and cook on low for about 4 hours until chicken is tender.
5. For crispy shallots, heat oil in a saucepan and fry sliced shallots until golden brown; drain on paper towels.
6. Shred the chicken in the crockpot with two forks, stir in Thai red curry paste to taste, then serve topped with crispy shallots and fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main
• Method: Slow cooking
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 410
• Sugar: 5g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 75mg

Keywords: Use fresh spices for a more vibrant flavor. Adjust spice levels according to your preference by modifying cayenne pepper and curry paste amounts. Store leftovers in airtight containers; they can be refrigerated for up to 4 days or frozen for up to 3 months.