Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil: An Incredible 5-Step Recipe
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Total Time: 0 hours
Ingredients
– 2 pounds boneless, skinless chicken thighs
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 2 tablespoons red curry paste
– 1 tablespoon minced garlic
– 1 tablespoon minced ginger
– 1 onion, diced
– 1 bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– Salt, to taste
– Fresh basil leaves, for garnish
– 1 cup shallots, thinly sliced
– ½ cup vegetable oil for frying
– Cooked rice or quinoa, for serving
Instructions
Creating Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a straightforward process. Follow these steps for the best results:
1. Prepare the Chicken: Place the boneless chicken thighs at the bottom of your crockpot. Season with salt.
2. Mix the Sauce: In a bowl, combine the coconut milk, chicken broth, red curry paste, garlic, ginger, fish sauce, and brown sugar. Stir well to dissolve the curry paste.
3. Add Vegetables: Add the diced onion, sliced bell pepper, and cherry tomatoes to the crockpot. Pour the coconut mixture over the top, ensuring all ingredients are submerged.
4. Cook: Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours. The chicken should be tender and easily shred.
5. Fry Shallots: In a skillet, heat vegetable oil over medium heat. Fry the sliced shallots until golden brown and crispy. Remove and drain on paper towels.
6. Finish the Curry: Once cooked, shred the chicken in the sauce. Serve over rice or quinoa and top with crispy shallots and fresh basil leaves.
Nutrition
- Serving Size: 6-8 servings
- Calories: 320 kcal
- Fat: 20g
- Protein: Use shrimp or fish instead of chicken. Just adjust the cooking time accordingly for delicate seafood.