Description
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delightful, aromatic dish that combines tender chicken in a rich coconut milk sauce infused with spices and topped with crispy shallots. This easy-to-make curry melds flavors beautifully, creating a comforting meal perfect for busy weeknights or special gatherings. Enjoy it served over rice or alongside warm naan for a satisfying experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 cup fresh basil leaves
- 1/2 cup crispy shallots
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 cups carrots, chopped (about 2 medium carrots)
- 1 cup peas (frozen or fresh)
- Salt and pepper to taste
Instructions
- Chop chicken into bite-sized pieces and mince garlic and ginger.
- Add chicken, coconut milk, curry powder, garlic, ginger, carrots, and peas to the crockpot; stir to combine.
- Season generously with salt and pepper; mix well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in fresh basil about 15 minutes before serving.
- For crispy shallot basil oil, fry sliced shallots in a pan until golden brown; mix with chopped basil.
- Serve curry over rice or naan drizzled with the crispy shallot basil oil.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 335
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg