Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delightful dish that brings the warmth of Thai flavors to your table. This easy-to-make recipe combines tender chicken, creamy coconut milk, and a medley of spices that meld beautifully in a slow cooker. The addition of crispy shallot basil oil adds a gourmet twist, enhancing the depth of flavor while providing a satisfying crunch. Perfect for cozy winter nights or family gatherings, this curry is not only comforting but also highly customizable to suit every palate. Serve it over rice or alongside your favorite bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 15 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Thai
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
- 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
- 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
Instructions
- Prepare your ingredients by chopping vegetables and measuring spices for efficiency.
- In the slow cooker, combine chicken with turmeric, ground ginger, cayenne pepper, salt, and sesame oil. Add chopped shallots, minced garlic, sliced ginger, sweet potato chunks, and cilantro.
- Pour full-fat coconut milk over the mixture and stir gently to incorporate.
- Cover and cook on low for about 4 hours or until chicken is tender.
- For the crispy shallot basil oil, heat sesame or peanut oil in a pan over medium heat. Add sliced shallots and cook until golden brown and crispy; stir in chili flakes and chopped basil.
- Shred the chicken in the pot before serving; drizzle with crispy shallot basil oil.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 410
- Sugar: 6g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg