Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Ingredients

• 2 lbs boneless skinless chicken breasts or thighs
• 1 none ground turmeric
• 2 tsp ground ginger
• 1/4 tsp cayenne pepper (to taste)
• 3 none sesame oil or extra virgin olive oil
• 1 none shallot (chopped)
• 4 clove garlic (minced or grated)
• 1 inch fresh ginger
• 2 can full-fat coconut milk
• 2 none fish sauce or soy sauce
• none kosher salt
• 2 C sweet potato chunks (thicker is better)
• 1/ C fresh cilantro (chopped)

Ingredients

• 1/2 C sesame or peanut oil
• 3 - 4 none shallots (thinly sliced)
• 1 - 3 tbsp thai red curry paste
• none chili flakes
• 1/2 C fresh thai or regular basil (chopped)

Instructions

1. In the bowl of the crockpot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on low for 4-6 hours or on high for 2-4 hours.
2. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the cilantro. Season to taste with salt.
3. To make the shallot oil. In a skillet, cook the sesame oil and shallots over medium heat until they begin turning golden and crisp, 5 minutes. Using a fork, remove the shallots from the oil. Set aside.
4. Turn the heat off, stir in the red curry paste, basil, and chili flakes. Season with salt.
5. Serve the chicken and sauce over rice. Drizzle with oil and top with shallots.