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Chicken Curry with Crispy Shallot Basil Oil Recipe

Chicken Curry with Crispy Shallot Basil Oil Recipe
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★★★★★

5.2 from 7 reviews

A rich and flavorful Crockpot Coconut Chicken Curry featuring tender chicken simmered in a fragrant coconut milk broth with sweet potatoes and aromatic spices, topped with a crispy shallot basil oil for an extra burst of texture and taste.

Ingredients

Scale

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 (about 27 oz each)
  • 2 tablespoons fish sauce or soy sauce
  • Kosher salt, to taste
  • 2 cups sweet potato chunks, thicker pieces preferred
  • 1/2 cup fresh cilantro, chopped

Crispy Shallot Basil Oil

  • 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

Instructions

  1. Prepare the chicken and seasonings: In the bowl of the crockpot, toss the chicken with turmeric, ground ginger, cayenne pepper, and sesame oil until well coated.
  2. Add aromatics and liquids: Add the chopped shallots, minced garlic, sliced fresh ginger, coconut milk, sweet potatoes, and fish sauce into the crockpot. Stir gently to combine.
  3. Cook the curry: Cover and cook on low for 4-6 hours or on high for 2-4 hours, until the chicken is tender and infused with flavors.
  4. Thicken the sauce: Remove the lid and cook on high heat for an additional 30 minutes to thicken the coconut curry sauce.
  5. Finish the curry: Stir in the chopped fresh cilantro and season with kosher salt to taste.
  6. Make the crispy shallot oil: In a skillet over medium heat, warm the sesame or peanut oil and add the thinly sliced shallots. Cook until they begin to turn golden and crisp, about 5 minutes. Use a fork to remove the shallots from the oil and set aside.
  7. Flavor the oil: Turn off the heat and stir in the Thai red curry paste, chopped basil, and chili flakes into the hot oil. Season with salt.
  8. Serve: Serve the chicken curry and sauce over rice. Drizzle with the prepared crispy shallot basil oil and sprinkle the crispy shallots on top for added texture and flavor.

Notes

  • The recipe can be cooked in a crockpot, Instant Pot, or stove for flexibility.
  • For Instant Pot: cook on high pressure for 8-10 minutes, then sauté for 10 minutes to thicken sauce.
  • For stove method: simmer covered for 15-25 minutes, then uncovered for 10-15 minutes to thicken.
  • Adjust cayenne pepper and chili flakes according to your preferred spice level.
  • Can substitute soy sauce for fish sauce to make it vegetarian/vegan; but traditional version includes fish sauce.
  • Use thicker sweet potato chunks to prevent them from falling apart during long cooking.
  • Serve over jasmine or basmati rice for best pairing.

Nutrition

Keywords: curry, chicken curry, coconut curry, crockpot curry, coconut chicken, Thai curry, slow cooker chicken, crispy shallots, basil oil

Find it online: https://mixitwitjoe.com/chicken-curry-with-crispy-shallot-basil-oil-recipe/