Description
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil: An Incredible 7-Step Recipe
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut
- 1 lime, juiced
- Fresh basil leaves, for garnish
- ½ cup shallots, thinly sliced
- ½ cup vegetable oil (for frying shallots)
- Salt and pepper, to taste
Instructions
- Season the chicken thighs with salt and pepper. Place them in the bottom of the crockpot.
- In a bowl, whisk together coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until well combined.
- Layer the diced onion, minced garlic, grated ginger, sliced red bell pepper, and green beans over the chicken in the crockpot.
- Pour the coconut curry sauce over the chicken and vegetables, ensuring everything is well coated.
- Cover the crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is tender and cooked through.
- In a small skillet, heat vegetable oil over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels.
- Once the chicken is done, stir in lime juice and garnish with fresh basil and crispy shallots before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg