Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 2 cans full-fat coconut milk
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 cups sweet potato chunks
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 1/4-1 teaspoon cayenne pepper, to taste
- 1 shallot, chopped
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, sliced
- 2 tablespoons soy sauce
- kosher salt
- 1/2 cup sesame or peanut oil
- 3-4 shallots thinly sliced
- 1-3 tablespoons Thai red curry paste
- chili flakes
- 1/2 cup chopped fresh Thai or regular basil
Instructions
- Season chicken with turmeric, ginger, cayenne pepper, and salt.
- Sauté chopped shallots in sesame oil until translucent; add garlic and ginger.
- Place seasoned chicken in the crockpot; add sautéed aromatics and coconut milk.
- Stir in sweet potato chunks.
- Cook on low for about 4 hours (or high for 2 hours).
- Prepare crispy shallot basil oil by frying sliced shallots in sesame oil until golden; stir in chopped basil.
- Serve curry topped with crispy shallot basil oil and fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 395
- Sugar: 5g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg