Name: Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 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

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!

Ingredients

Scale

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

Instructions

Place chicken in the slow cooker and season with turmeric, ginger, cayenne pepper, and salt.
Add shallots, minced garlic, and pour in coconut milk.
Gently fold in sweet potato chunks ensuring they are submerged.
Cover and cook on low for about 4 hours until chicken is tender.
For crispy shallots, heat oil in a saucepan and fry sliced shallots until golden brown; drain on paper towels.
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.