Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1 ground turmeric
• 2 teaspoons ground ginger
• ¼ teaspoons cayenne pepper, to taste
• 3 sesame oil or extra virgin olive oil
• 1 shallot, chopped
• 4 cloves garlic, minced or grated
• 1 inch fresh ginger
• 2 cans full-fat coconut milk
• 2 fish sauce or soy sauce
•  kosher salt
• 2 cups sweet potato chunks, thicker is better
• 0 tablespoons fresh cilantro, chopped

Ingredients

• ½ cups sesame or peanut oil
• 3 - 4 shallots, thinly sliced
• 1 tablespoon thai red curry paste
•  chili flakes
• ½ cups 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.