Description
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is the ultimate comfort food for chilly days. This Thai-inspired dish features tender chicken simmered in luscious coconut milk, creating a rich and flavorful curry that’s both satisfying and easy to prepare.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 2 cans full-fat coconut milk
- 3 tablespoons sesame oil or extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, minced
- 2 cups sweet potato chunks
- 2 tablespoons soy sauce
- Fresh cilantro and basil for garnish
Instructions
- Season the chicken with turmeric, ginger, cayenne pepper, and salt.
- Sauté shallots, garlic, and ginger in sesame oil until fragrant.
- Transfer all ingredients to the crockpot: sautéed aromatics, seasoned chicken, sweet potatoes, coconut milk, and soy sauce.
- Cook on low for 4 hours until the chicken is tender.
- For crispy shallot basil oil: fry sliced shallots in oil until golden; stir in fresh herbs.
- Shred the chicken in the pot before serving and top with crispy shallot basil oil.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg