Ingredients
Scale
- 2 pounds boneless skinless chicken (breasts or thighs)
- 2 cans full-fat coconut milk
- 2 cups sweet potato chunks
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 1/4–1 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 tablespoons soy sauce
- kosher salt to taste
- 1/2 cup fresh cilantro, chopped
- 1/2 cup sesame or peanut oil
- 3–4 shallots thinly sliced
- 1–3 tablespoons Thai red curry paste (adjust based on spice preference)
- chili flakes to taste
- 1/2 cup chopped fresh Thai or regular basil
Instructions
- Gather and chop all ingredients.
- In the crockpot, combine chicken, coconut milk, sweet potatoes, spices, garlic, shallots, sesame oil, and soy sauce.
- Cover and cook on low for 4 hours until chicken is tender.
- For crispy shallot basil oil: Heat oil in a pan; add sliced shallots until golden brown. Stir in chopped basil and chili flakes.
- Shred chicken in the crockpot before serving topped with crispy oil and cilantro.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg