Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
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Half Baked Harvest · by Tieghan Gerard★ 4.8 (281)

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

NUTRITION · PER SERVING260M COOK
CAL 39%·PRO 78%
CARBS 27G14% OF CAL
6G FIBER11G OTHER10G TOTAL SUGAR
FAT 60G69% OF CAL
32G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai-inspired chicken curry made in the slow cooker with coconut milk, ginger, turmeric, and sweet potato. Warming and aromatic.

mainthaicurrychickendairy free
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 2 tablespoons fish sauce or soy sauce
  • kosher salt
  • 2 cups sweet potato chunks, thicker is better
  • 1/2 cup fresh cilantro, chopped
  • 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
PREP
20M
SODIUM
990MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.