Crockpot Coconut Chicken Curry with Crispy Shallot Bliss

This Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delightful fusion of flavors, perfect for a cozy meal.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Chicken

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

Curry Ingredients

2 lbs Boneless Skinless Chicken Breasts or Thighs Turkey or firm tofu can also work for a vegetarian option.
2 tsp Ground Turmeric Essential for flavor and color.
2 tsp Ground Ginger Can substitute with fresh ginger.
1/2 tsp Cayenne Pepper Adjust to your spice preference.
2 tbsp Sesame Oil or Olive Oil Coconut oil adds richness.
1 medium Shallot Yellow onion can substitute if needed.
4 cloves Garlic Fresh garlic amplifies aroma.
3 slices Fresh Ginger Enhances freshness and spice.
1 can Coconut Milk Full-fat yields the best texture.
2 tbsp Fish Sauce or Soy Sauce For vegan, opt for soy sauce.
1 tsp Kosher Salt Taste and adjust as needed.
2 cups Sweet Potato Chunks Substitutes include regular potatoes or carrots.
1 cup Fresh Cilantro Garnish; omit if desired.

Crispy Shallots

1/4 cup Sesame or Peanut Oil Alternatives include vegetable oil.
2 medium Shallots Thinly Sliced Essential for crispy texture.

Garnish

2 tbsp Thai Red Curry Paste Feel free to use your favorite curry blend.
1 tsp Chili Flakes Optional for heat.
1 cup Fresh Thai or Regular Basil A fragrant garnish.

Equipment

Crockpot
Small Pan
Knife
Cutting Board

Method

Preparation Steps

Gather all ingredients: dice chicken, chop sweet potatoes, and slice shallots and garlic.
In the crockpot, combine chicken, turmeric, ginger, cayenne, sesame oil, shallots, garlic, ginger slices, coconut milk, and sweet potatoes. Add fish sauce and salt, then stir.
Cover and cook on low for 4-6 hours or high for 2-4 hours.
About 30 minutes before cooking is done, remove the lid to thicken the sauce. Stir gently.
Heat sesame oil in a small pan over medium heat. Fry shallots until golden brown, about 5-7 minutes. Stir in red curry paste and fresh basil.
Serve the curry over rice, drizzling with crispy shallot basil oil and garnish with cilantro and chili flakes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Customize ingredients as desired, and ensure to taste and adjust seasoning throughout cooking.

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