Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Ingredients
- Chicken
2 pounds boneless skinless chicken breasts or thighs, cut into large 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 cans full-fat coconut milk
2 tablespoons fish sauce or soy sauce
kosher salt
2 cups sweet potato chunks, thicker is better
1/2 cup fresh cilantro, chopped
- Crispy Shallot Oil
1/2 cup sesame or peanut oil
3-4 shallots thinly sliced
1-3 tablespoons Thai red curry paste
chili flakes
1/2 cup chopped fresh Thai or regular basil
Directions
- In the bowl of the crockpot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on low for 4-6 hours or on high for 2-4 hours.
- Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the cilantro. Season to taste with salt.
- To make the shallot oil. In a skillet, cook the sesame oil and shallots over medium heat until they begin turning golden and crisp, 5 minutes. Using a fork, remove the shallots from the oil. Set aside.
- Turn the heat off, stir in the red curry paste, basil, and chili flakes. Season with salt.
- Serve the chicken and sauce over rice. Drizzle with oil and top with shallots.
Notes
- Recipe from Half-Baked Harvest