Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

halfbakedharvest.com

chaselyn

2 pounds boneless skinless chicken breasts or thighs

1 tablespoon ground turmeric

2 teaspoons ground ginger

¼ to 1 teaspoon cayenne pepper, to taste

3 tablespoons sesame oil or extra virgin olive oil

1 shallot, chopped

4 cloves garlic, minced or grated

1 inch fresh ginger, sliced

2 cans full-fat coconut milk

2 tablespoons fish sauce or soy sauce

kosher salt

2 cups sweet potato chunks, thicker is better

½ cup fresh cilantro, chopped

subheading: CRISPY SHALLOT OIL:

½ cup sesame or peanut oil

3 to 4 shallots thinly sliced

1 to 3 tablespoons Thai red curry paste

chili flakes

½ cup chopped fresh Thai or regular basil

Directions at halfbakedharvest.com

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