Coconut Turmeric Chicken with Sweet Potatoes and Crispy Shallot Oil 🍛🌿
Ingredients:
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 olive oil)
1 shallot, chopped
4 cloves garlic, minced or grated
1-inch piece of fresh ginger, sliced
2 cans full-fat coconut milk
2 tablespoons fish sauce (or soy sauce)
Kosher salt, to taste
2 cups sweet potato chunks (larger chunks preferred)
½ cup fresh cilantro, chopped
For the Crispy Shallot Oil:
½ cup sesame oil (or peanut oil)
3-4 shallots, thinly sliced
1-3 tablespoons Thai red curry paste
Chili flakes (optional)
½ cup fresh Thai or regular basil, chopped
Instructions
Crockpot:
Prepare the Chicken: In the crockpot, toss the chicken with turmeric, ground ginger, cayenne pepper, and sesame oil. Add chopped shallots, garlic, sliced ginger, coconut milk, sweet potatoes, and fish sauce.
Cook: Cover and cook on low for 4-6 hours or on high for 2-4 hours.
Thicken the Sauce: After cooking, remove the lid and cook on high for an additional 30 minutes to thicken the sauce. Stir in the chopped cilantro and season with salt to taste.
Make the Shallot Oil: In a skillet, heat the sesame oil over medium heat and cook the shallots until they turn golden and crispy, about 5 minutes. Remove the crispy shallots from the oil with a fork and set them aside.
Finish the Oil: Turn off the heat and stir the red curry paste, basil, and chili flakes into the oil. Season with salt.
Serve: Serve the chicken and sauce over rice, drizzle with the flavorful shallot oil, and top with the crispy shallots.
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