Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

• portions: 6 servings
• temps total: 4 hours 20 minutes

Ingrédients

2 pounds boneless skinless chicken breasts or thighs

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

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

Instructions

Crockpot

1. 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.2. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the cilantro. Season to taste with salt.3. 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.4. Turn the heat off, stir in the red curry paste, basil, and chili flakes. Season with salt. 5. Serve the chicken and sauce over rice. Drizzle with oil and top with shallots.

Instant Pot - done in 30 minutes

1. In the bowl of the instant pot, 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 high pressure for 8-10 minutes. 2. Release the steam, switch the instant pot to sauté, and cook 10 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.3. Finish as directed above.

Stove - 45 minutes or so

1. In a Dutch oven, combine 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 over medium heat for 15-25 minutes, stirring occasionally, until the chicken is tender and falling apart. 2. Remove the lid, and simmer over medium-high heat for 10-15 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.3. Finish as directed above.

Notes

1 can coconut milk is fine

Added red curry in beginning

Used fresh ginger only

Nutrition

• Calories: 472 kcal