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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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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a heartwarming dish that transforms simple ingredients into a rich, flavorful meal. Perfect for chilly evenings, this creamy curry is made with tender chicken simmered in luscious coconut milk and aromatic spices. The slow cooking method allows the flavors to meld beautifully, making it a hassle-free option for family dinners or gatherings. Finished with crispy shallots and fresh basil, each bowl offers a delightful crunch that complements the smooth texture of the curry. This recipe is easy to customize, allowing you to swap ingredients based on your preferences. Enjoy this comforting dish served over rice or alongside warm naan for a truly satisfying experience.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts or thighs
  • 2 cans full-fat coconut milk
  • 2 cups sweet potato chunks
  • 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 tablespoons soy sauce
  • Kosher salt (to taste)
  • 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 (adjust to taste)
  • Chili flakes (to taste)
  • 1/2 cup chopped fresh Thai or regular basil

Instructions

  1. Season the chicken with turmeric, ginger, cayenne pepper, and salt.
  2. Sauté chopped shallots in sesame oil until translucent; add garlic and ginger.
  3. Combine seasoned chicken, sautéed aromatics, coconut milk, soy sauce, and sweet potatoes in the crockpot.
  4. Cook on low for 4 hours or high for 2 hours until chicken is tender.
  5. For the crispy shallot basil oil, fry sliced shallots in hot oil until golden; stir in chili flakes and fresh basil before serving.
  6. Shred chicken in the sauce and serve topped with crispy shallots and cilantro.

Nutrition

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