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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
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Indulge in the warmth of Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil, a delightful Thai-inspired dish that combines tender chicken and sweet potatoes simmered in creamy coconut milk. This easy-to-make curry requires minimal effort—just toss your ingredients into a slow cooker and let them meld together for hours. The addition of crispy shallot basil oil elevates the dish, providing a burst of flavor that will impress at any family dinner or cozy gathering. Perfect for meal prep, this hearty curry is not only delicious but also packed with wholesome ingredients. Enjoy it over rice, quinoa, or with naan to soak up every bit of the rich sauce!

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

  1. Prepare all ingredients: chop shallots, mince garlic, slice ginger, and cut sweet potatoes.
  2. In a mixing bowl, combine turmeric, ground ginger, cayenne pepper, oil, soy sauce, and salt. Coat the chicken pieces in this spice mixture.
  3. Layer seasoned chicken in the slow cooker followed by sweet potatoes, shallots, and garlic.
  4. Pour coconut milk over everything and stir gently. Cover and cook on low for 4 hours (or high for 2 hours).
  5. For crispy shallot basil oil: heat oil in a pan, fry shallots until golden brown, then stir in chopped basil.
  6. Once cooked, serve warm topped with crispy shallot basil oil.

Nutrition

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