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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Irresistibly Creamy Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a comforting dish that combines rich coconut milk and aromatic spices for a heartwarming meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1.5 lbs boneless, skinless chicken thighs tender and juicy, they soak up all the rich flavors.
  • 1 can (13.5 oz) full-fat coconut milk provides a creamy base that makes the curry luscious and satisfying.
  • 1 cup low-sodium chicken broth enhances the depth of flavor while keeping sodium levels in check.
  • 2 tbsp yellow curry powder the star of the show, it brings warmth and a hint of spice to the dish.
  • 1 inch fresh ginger, peeled and grated adds a bright, zesty note that freshens up the curry beautifully.
  • 2 medium shallots, thinly sliced they caramelize perfectly for added sweetness.
  • 1 cup fresh basil leaves offers a burst of freshness and aromatic flavor that brightens the dish.
  • 2 tbsp lime juice a splash of acidity that balances the richness of the coconut milk.
  • crushed red pepper flakes to taste, for those who like a little kick.
For the Crispy Shallot Basil Oil
  • Oil for frying use a neutral oil like vegetable or canola.
  • Additional basil leaves for an extra aromatic garnish to complement the dish.

Equipment

  • Crockpot
  • Pan
  • cutting board
  • knife

Method
 

How to Make Crockpot Coconut Chicken Curry
  1. Chop the chicken thighs into bite-sized pieces.
  2. Combine in the crockpot: the chicken, coconut milk, chicken broth, curry powder, grated ginger, and lime juice.
  3. Add crushed red pepper flakes for a kick if you like a bit of heat.
  4. Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
  5. Prepare the crispy shallot basil oil: Heat oil in a pan over medium heat, then sauté the sliced shallots until golden brown.
  6. Stir in fresh basil just before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 300mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 2IUVitamin C: 6mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months, thaw overnight before reheating.

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