Crockpot Chicken Curry with Coconut and Shallot-Basil Oil is a flavorful and easy-to-make dish that transforms your weeknight dinner into something special. This delightful recipe not only satisfies your craving for comfort food, but it is also packed with nutrition. The creamy coconut milk combined with aromatic spices creates a rich sauce that envelops tender chicken thighs. Let’s dive into how to make this incredible dish that will impress your family and friends!

Why You’ll Love This Crockpot Chicken Curry with

This slow cooker chicken curry is a game-changer for your dinner routine. Here’s why:

• You can prep it in just 15 minutes, making it an easy chicken curry recipe for busy evenings.
• It cooks slowly, allowing flavors to meld beautifully for a truly satisfying taste.
• It’s gluten-free and can easily be adjusted to fit various dietary needs.
• This recipe is versatile; you can swap chicken for shrimp or fish!
• Perfect for meal prep; make a big batch and enjoy it throughout the week.
• This dish is an excellent source of protein, with around 30g per serving.
• It pairs wonderfully with rice or naan, making it a complete meal.
• Finally, it’s a healthy crockpot chicken curry meal that’s rich in veggies!

Ingredients for Crockpot Chicken Curry with

Gather these items:

• 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

How to Make Crockpot Chicken Curry with Step-by-Step

1. Step 1: 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.
2. Step 2: Season the chicken thighs with salt and pepper. Place them at the bottom of the crockpot.
3. Step 3: Add the chopped onion, minced garlic, and ginger over the chicken.
4. Step 4: 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.
5. Step 5: Layer the sliced bell pepper, carrots, and snap peas on top of the sauce.
6. Step 6: 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.
7. Step 7: 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.
8. Step 8: Drizzle the prepared shallot-basil oil over the curry and mix well.
9. Step 9: Check the seasoning and adjust with more salt, pepper, or fish sauce as needed.
10. Step 10: Serve the curry hot, garnished with fresh basil leaves.

Pro Tips for the Perfect Crockpot Chicken Curry with

Keep these in mind:

• You can use shrimp or fish instead of chicken, adjusting the cooking time to prevent overcooking.
• For a thicker sauce, remove the lid during the last hour of cooking.
• Pair with brown rice for a healthy crockpot chicken curry meal.

Best Ways to Serve Crockpot Chicken Curry with

Here are some delicious serving ideas:

• Serve over steamed jasmine rice for a classic pairing.
• Accompany it with naan bread to soak up the flavorful curry.
• Add a side of sautéed greens for a nutritious boost.

How to Store and Reheat Crockpot Chicken Curry with

To store leftovers, let the curry cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave. This makes it an excellent option for meal prep!

Frequently Asked Questions About Crockpot Chicken Curry with

What is crockpot chicken curry?

It’s a flavorful dish made with tender chicken thighs, coconut milk, and spices, all cooked slowly in a crockpot. This method enhances the flavors and ensures the meat is juicy.

Can I freeze crockpot chicken curry?

Yes! This dish freezes beautifully. Just ensure it cools completely before transferring it to a freezer-safe container.

How do I avoid common mistakes with crockpot chicken curry?

To prevent overcooking, use the recommended cooking times. Also, avoid lifting the lid frequently, as this releases heat and can prolong cooking time.

Variations of Crockpot Chicken Curry with You Can Try

Feel free to experiment! Here are a few ideas:

• Try a spicy chicken curry in a crockpot by adding chili peppers or cayenne.
• Make it a chicken curry with vegetables in a crockpot by adding zucchini or spinach.
• For a twist, use crockpot chicken tikka masala spices for a different flavor profile.
• For a low-carb option, substitute chicken with cauliflower or zucchini.

This Crockpot Chicken Curry with Coconut and Shallot-Basil Oil is not only a delightful dish but also a breeze to prepare. Whether you’re hosting friends or enjoying a quiet night in, this recipe brings comfort and joy to your table. Enjoy every bite!

For more delicious recipes, check out our recipe category, or try making spaghetti with garlic and oil for a quick meal. If you’re interested in healthy options, consider our Mediterranean chickpea salad for a nutritious side!

Crockpot Chicken Curry with Coconut Bliss

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• Author: Jessica
• Total Time: 6-8 hours 15 minutes
• Yield: 4–6 servings 1x
• Diet: Gluten Free

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Description

Crockpot Chicken Curry with Coconut and Shallot-Basil Oil is a flavorful and easy-to-make dish.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Season the chicken thighs with salt and pepper. Place them at the bottom of the crockpot.
3. Add the chopped onion, minced garlic, and ginger over the chicken.
4. 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.
5. Layer the sliced bell pepper, carrots, and snap peas on top of the sauce.
6. 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.
7. 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.
8. Drizzle the prepared shallot-basil oil over the curry and mix well.
9. Check the seasoning and adjust with more salt, pepper, or fish sauce as needed.
10. 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: Thai

Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg