Description
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delectable, Thai-inspired dish that warms your soul on chilly evenings. This slow cooker recipe features succulent chicken simmered in creamy coconut milk, infused with aromatic spices like turmeric and ginger. The addition of crispy shallot basil oil not only enhances the flavor but also adds a delightful crunch to each serving. Perfect for family dinners, gatherings, or meal prep, this curry is both easy to make and impressively flavorful. Customize it by adding your favorite vegetables and enjoy a wholesome meal that will leave everyone asking for seconds.
Ingredients
Scale
- 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
- 4 cloves garlic, minced
- 2 cans full-fat coconut milk
- 2 cups sweet potato chunks
- 1/2 cup fresh cilantro, chopped
- 3-4 shallots, thinly sliced
Instructions
- Prepare all ingredients by chopping the chicken into chunks and measuring spices.
- In the slow cooker, combine chicken, turmeric, ginger, cayenne pepper, oil, garlic, coconut milk, and a pinch of salt. Stir gently.
- Add sweet potato chunks on top without stirring them in too much.
- Cover and cook on low for about 4 hours or high for 2 hours until chicken is tender.
- To make the crispy shallot basil oil, heat oil in a pan over medium heat. Fry shallots until golden brown and crispy; stir in chopped basil before serving.
- Serve hot with a drizzle of crispy shallot basil oil on top.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on low)
- Category: Main
- Method: Slow cooking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg