Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

By Tieghan Gerard · halfbakedharvest.com

4 hrs 35 minServes 6

Tender chicken and sweet potato in a turmeric-coconut curry, finished with crispy shallot oil and fresh basil.

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prepChop shallot and mince garlic for curry
prepSlice fresh ginger for curry
prepChop sweet potatoes into thick chunks
prepChop cilantro and basil
2 pounds boneless skinless chicken breasts or thighs	Toss chicken with turmeric, ginger & cayenne	Add oil, shallot, garlic, ginger & coconut milk	Add fish sauce & sweet potato	Cook on low 4–6 hrs or high 2–4 hrs	Cook uncovered on high 30 min to thicken	Stir in cilantro, season with salt	Serve curry over rice, drizzle oil & top with shallots
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 (for the curry)
1 shallot, chopped (for the curry)
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 (for the shallot oil)	Heat oil & shallots over medium, 5 min	Remove shallots, stir in curry paste, basil & chili
3–4 shallots, thinly sliced (for the oil)
1–3 tablespoons Thai red curry paste
1/2 cup chopped fresh Thai or regular basil
chili flakes

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