Description
A comforting slow cooker coconut chicken curry enriched with creamy coconut milk and topped with crispy shallots and fragrant basil oil.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 1/4 to 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, to taste
- 2 cups sweet potato chunks
- 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
- Prepare your ingredients by chopping veggies and seasoning the chicken.
- Sauté shallots in sesame or peanut oil until golden and crispy, then set aside.
- Assemble in the crockpot: add chicken, sweet potatoes, garlic, and ginger, then whisk coconut milk with fish sauce, turmeric, ginger, cayenne, and curry paste; pour over.
- Cook on high for 4 hours or low for 8 hours.
- Before serving, stir in cilantro and basil; taste and adjust seasoning as needed.
- Serve topped with crispy shallots.
Notes
This dish can be made in a crockpot, Instant Pot, or on the stovetop. Adjust the spice level according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg