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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Tieghan, Half Baked Harvest
  • 260 minutes
  • Serves 6

INGREDIENTS

2 lb

chicken breasts

1 tbsp

ground turmeric

2 tsp

ground ginger

1/4 tsp

cayenne pepper

3 tbsp

extra virgin olive oil

1

shallot

4 cloves

garlic

1 inch

ginger

2 cans

full-fat coconut milk

2 tbsp

soy sauce

1 serving

kosher salt

2 cups

sweet potato chunks

1/2 cup

cilantro

1/2 cup

peanut oil

3

shallots

1 tbsp

thai curry paste

1 serving

chili flakes

1/2 cup

regular basil