Flavorful Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
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a bowl filled with rice, meat and vegetables next to a fork on top of a table
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halfbakedharvest.com

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil.

7 ratings
· 4hr 20min · Gluten free · 6 servings
Thai-inspired chicken curry for cold winter days and made in the crockpot!
hbharvest
Half Baked Harvest

Ingredients

Meat
• 2 lbs Chicken breasts or thighs, boneless skinless
Produce
• 1 Chili flakes
• 1/2 cup Cilantro, fresh
• 4 cloves Garlic
• 2 tsp Ginger, ground
• 1 inch Ginger, fresh
• 4 Shallot
• 2 cups Sweet potato chunks
• 1/2 cup Thai or regular basil, fresh
Canned Goods
• 2 cans Coconut milk, full-fat
• 1 tbsp Thai red curry paste
Condiments
• 2 tbsp Fish sauce or soy sauce
Baking & Spices
• 1/4 tsp Cayenne pepper
• 1 Kosher salt
• 1 tbsp Turmeric, ground
Oils & Vinegars
• 3 tbsp Sesame oil or extra virgin olive oil
• 1/2 cup Sesame or peanut oil

16 Comments