Description
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a comforting dish that transforms busy weeknights into culinary escapades. This easy recipe features tender chicken simmered in a rich, creamy coconut sauce infused with aromatic spices. Topped with crispy shallots and fresh basil, every bite is a tropical delight that will warm your heart and impress your guests.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 tbsp yellow curry powder
- 1 inch fresh ginger, peeled and grated
- 2 medium shallots, thinly sliced
- 1 cup fresh basil leaves
- 2 tbsp lime juice
- Optional: crushed red pepper flakes to taste
Instructions
- Chop chicken thighs into bite-sized pieces. Prepare spices and aromatics.
- In the crockpot, combine chicken, coconut milk, chicken broth, curry powder, grated ginger, and lime juice. Stir until well mixed.
- If desired, add crushed red pepper flakes for heat.
- Cover and cook on low for 6-8 hours or high for 3-4 hours without lifting the lid.
- For crispy shallot basil oil, heat oil in a pan over medium heat. Sauté sliced shallots until golden brown (about 5-7 minutes).
- Stir in fresh basil just before serving and drizzle crispy shallot oil over each bowl.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 7g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg