halfbakedharvest4.8
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Thai-inspired chicken curry for cold winter days and made in the crockpot!
👥 6 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 20 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pot
- ●stove
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Crockpot
2
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.
ground turmeric1 tablespoonground ginger2 teaspoonsinch fresh ginger, sliced1garlic, minced or grated4 cloveschili flakes
3
Instant Pot - done in ⏱️ 30 minutes
4
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.
ground turmeric1 tablespoonground ginger2 teaspoonsinch fresh ginger, sliced1garlic, minced or grated4 cloves
5
Stove - ⏱️ 45 minutes or so
6
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.
ground turmeric1 tablespoonground ginger2 teaspoonsinch fresh ginger, sliced1garlic, minced or grated4 cloves
Nutrition Facts
calories
472 kcal
serving Size
1 serving
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