Description
Crockpot Chicken Curry with Coconut and Shallot-Basil Oil
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 2 carrots, sliced
- 1 cup snap peas
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- In a small saucepan, heat olive oil over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes. Stir in chopped basil, salt, and pepper. Remove from heat and set aside.
- Season the chicken thighs with salt and pepper. Place them at the bottom of the crockpot.
- Add the chopped onion, minced garlic, and ginger over the chicken.
- In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Pour this mixture over the chicken and vegetables in the crockpot.
- Layer the sliced bell pepper, carrots, and snap peas on top of the sauce.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- When done, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Drizzle the prepared shallot-basil oil over the curry and mix well.
- Check the seasoning and adjust with more salt, pepper, or fish sauce as needed.
- Serve the curry hot, garnished with fresh basil leaves.
Notes
- You can use shrimp or fish instead of chicken, adjusting the cooking time accordingly to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg