Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is the perfect dish for those chilly winter days. This Thai-inspired chicken curry combines tender chicken with creamy coconut milk, resulting in a rich and comforting meal. With its easy preparation in the crockpot, this recipe is tailored for busy weeknights or special gatherings. The unique feature of crispy shallot basil oil elevates this curry, making it not just a meal but an experience that delights the senses.

Why You’ll Love This Recipe

• Effortless Cooking: Simply toss your ingredients into the crockpot and let it do the work for you.
• Flavor Explosion: The combination of spices and coconut milk creates a mouthwatering flavor profile that will impress everyone.
• Versatile Ingredients: Adapt this recipe by adding your favorite vegetables or adjusting the spice level to suit your taste.
• Perfect for Meal Prep: Cook in bulk and enjoy leftovers throughout the week, making busy days easier.
• Crowd-Pleaser: This dish is sure to please both family and friends, making it ideal for gatherings.

Tools and Preparation

To make your cooking experience smooth, gather the essential tools needed for this recipe.

Essential Tools and Equipment

• Slow cooker
• Cutting board
• Knife
• Measuring spoons
• Mixing bowl

Importance of Each Tool

• Slow cooker: This is crucial for slow-cooking the chicken to perfection, ensuring tenderness and flavor infusion.
• Knife: A sharp knife makes chopping ingredients quick and safe, ensuring even pieces for cooking.
• Cutting board: Protects your countertops while providing a stable surface for chopping ingredients.

Ingredients

For the Chicken Curry

• 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 to taste
• 2 cups sweet potato chunks, thicker is better

For Garnish

• 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

this recipe

How to Make Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. Chop the shallots, mince the garlic, and cut sweet potatoes into chunks.

Step 2: Combine Ingredients in the Crockpot

Place the chicken in your slow cooker. Add turmeric, ginger, cayenne pepper, sesame oil, chopped shallot, garlic, fresh ginger slices, coconut milk, fish sauce (or soy sauce), kosher salt, and sweet potato chunks. Stir gently to combine everything evenly.

Step 3: Cook on Low Heat

Cover your slow cooker with its lid and set it on low heat. Let it cook for about 4 hours until the chicken is tender and cooked through.

Step 4: Make Crispy Shallot Basil Oil

While the curry cooks, heat sesame or peanut oil in a pan over medium heat. Add thinly sliced shallots and fry until golden brown and crispy. Remove from heat and mix in chopped basil along with chili flakes.

Step 5: Serve Your Dish

Once cooking time is complete, shred the chicken within the crockpot using two forks. Stir well before serving over rice or noodles. Drizzle generously with crispy shallot basil oil for added flavor!

Enjoy your delicious Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil!

How to Serve Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delightful dish that warms the soul. Serving this flavorful curry can elevate your dining experience, making it perfect for family gatherings or cozy nights at home.

Over Rice

• Coconut Rice: The creamy texture of coconut rice pairs beautifully with the rich curry.
• Jasmine Rice: A fragrant option that absorbs the flavors of the curry perfectly.

With Naan Bread

• Garlic Naan: Soft and buttery, garlic naan is ideal for scooping up the curry.
• Plain Naan: Simple yet delicious, plain naan complements the spices in the dish.

On a Bed of Greens

• Mixed Greens Salad: Fresh greens add a crunchy contrast and lighten the meal.
• Spinach or Kale: Slightly wilted greens can serve as a nutritious base for the curry.

Topped with Fresh Herbs

• Chopped Cilantro: Adds a burst of freshness that enhances the dish’s overall flavor.
• Basil Leaves: A sprinkle of fresh basil can elevate the aroma and taste of your curry.

How to Perfect Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Achieving perfection in your Crockpot Coconut Chicken Curry requires attention to detail and a few helpful tips. Follow these suggestions to enhance your cooking process.

• Use fresh ingredients: Fresh herbs and spices provide better flavor than dried alternatives.
• Adjust spice levels: Start with less cayenne pepper and add more if you prefer extra heat.
• Brown the chicken first: Searing the chicken before adding it to the crockpot enhances its flavor through caramelization.
• Layer ingredients wisely: Place harder vegetables like sweet potatoes at the bottom of the crockpot to ensure proper cooking.
• Let it simmer longer: If time allows, cook on low for longer than four hours for deeper flavors.
• Garnish generously: Use crispy shallots and fresh herbs as toppings right before serving for added texture and taste.

Best Side Dishes for Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Pairing side dishes with your Crockpot Coconut Chicken Curry can enhance your meal. Here are some great options that complement this dish perfectly.

1. Coconut Rice: Creamy and fragrant, this rice dish harmonizes wonderfully with coconut flavors.
2. Thai Cucumber Salad: A refreshing salad that balances out the richness of the curry.
3. Steamed Broccoli: Adds color and nutrients while providing a satisfying crunch.
4. Quinoa Pilaf: A protein-packed alternative that adds texture without overpowering flavors.
5. Roti or Paratha: Flaky flatbreads perfect for scooping up curry sauce.
6. Roasted Cauliflower: This brings additional earthy flavors that pair nicely with spices in the curry.

Common Mistakes to Avoid

When making Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil, it’s easy to overlook some details. Here are common mistakes you should watch for:

• Ignoring the spice balance: Using too much or too little spice can ruin the flavor. Adjust spices like cayenne pepper and Thai red curry paste to your taste.
• Not browning the shallots: Skipping the crispy shallot step means missing out on essential texture and flavor. Always fry shallots until golden for the best results.
• Overcooking sweet potatoes: If cut too small, sweet potatoes may become mushy. Aim for thicker chunks to maintain their texture during cooking.
• Using low-quality coconut milk: Cheap coconut milk can lead to a watery sauce. Opt for full-fat versions for a richer and creamier consistency.
• Neglecting marination time: While not required, letting chicken marinate in spices enhances flavor. Consider marinating for at least 30 minutes before cooking.

Refrigerator Storage

• Store leftovers in an airtight container.
• It will keep well in the fridge for up to 4 days.

Freezing Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

• Use freezer-safe containers or heavy-duty freezer bags.
• This dish can be frozen for up to 3 months.

Reheating Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

• Oven: Preheat to 350°F (175°C) and bake covered for about 20 minutes until hot.
• Microwave: Heat in short intervals (1-2 minutes), stirring in between until heated through.
• Stovetop: Warm over medium heat, stirring occasionally until heated thoroughly.

Frequently Asked Questions

What is Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil?

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a Thai-inspired slow-cooked dish that features tender chicken in a creamy coconut curry sauce, topped with crunchy shallots and fresh basil.

Can I use different meats in this recipe?

Yes, you can substitute chicken with beef, shrimp, or even tofu for a vegetarian version. Just adjust the cooking time accordingly.

How do I make it spicier?

To increase the heat, add more cayenne pepper or Thai red curry paste. You can also include sliced fresh chilies during cooking.

Can I use light coconut milk instead?

While light coconut milk can be used, it may result in a less creamy texture and flavor. For best results, stick with full-fat coconut milk.

Final Thoughts

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is not only warm and comforting but also highly customizable. Whether you want more spice or extra veggies, this recipe allows you to make it your own. Dive into this delightful dish and enjoy its rich flavors on cold days!

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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

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• Author: Sofia
• Total Time: 4 hours 15 minutes
• Yield: Serves approximately 6 people 1x

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Description

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is the ultimate comfort food for chilly evenings. This Thai-inspired dish features tender chicken simmered in a luscious, creamy coconut milk sauce enriched with aromatic spices like turmeric and ginger. The addition of crispy shallot basil oil takes this meal to the next level, providing a delightful crunch and burst of flavor that will tantalize your taste buds. Perfect for busy weeknights or special gatherings, this recipe is easy to prepare in your slow cooker, allowing you to enjoy a delicious homemade meal with minimal effort. Serve it over rice or noodles for a complete dining experience that’s sure to impress family and friends.

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Ingredients

Scale 1x2x3x

• 2 pounds boneless skinless chicken breasts or thighs
• 2 cans full-fat coconut milk
• 3 tablespoons sesame oil or extra virgin olive oil
• 1 tablespoon ground turmeric
• 1/4–1 teaspoon cayenne pepper (to taste)
• 2 cups sweet potato chunks
• Fresh cilantro and basil for garnish

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Instructions

1. Gather and chop all ingredients: chicken, shallots, garlic, and sweet potatoes.
2. In a slow cooker, combine chicken, turmeric, ginger, cayenne pepper, sesame oil, chopped shallots, minced garlic, fresh ginger slices, coconut milk, fish sauce (or soy sauce), kosher salt, and sweet potato chunks.
3. Cover and cook on low for about 4 hours or until chicken is tender.
4. For crispy shallot basil oil, heat sesame or peanut oil in a pan and fry thinly sliced shallots until golden brown. Stir in chopped basil and chili flakes.
5. Shred the cooked chicken in the crockpot before serving over rice or noodles. Top with crispy shallot basil oil.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Main
• Method: Slow cooking
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 6g
• Sodium: 650mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 85mg

Keywords: Adjust spice levels according to preference; start with less cayenne pepper if desired. For added flavor, consider marinating the chicken in spices for at least 30 minutes before cooking. Use fresh ingredients for the best taste.