Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	91%	47%
fat	4%	3%
aromatics	2%	17%
salt	0%	1%
vegetables and beans	33%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds boneless skinless chicken breasts or thighs
6 g	1 tablespoon ground turmeric
4 g	2 teaspoons ground ginger
2 g	1/4-1 teaspoon cayenne pepper, to taste
40 g	3 tablespoons sesame oil or extra virgin olive oil
	1 shallot, chopped
12 g	4 cloves garlic, minced or grated
	1 inch fresh ginger, sliced
822 g	2 cans full-fat coconut milk
32 g	2 tablespoons fish sauce or soy sauce
	kosher salt
300 g	2 cups sweet potato chunks, thicker is better
50 g	1/2 cup fresh cilantro, chopped
73 g	1/2 cup sesame or peanut oil
	3-4 shallots thinly sliced
31 g	1-3 tablespoons Thai red curry paste
	chili flakes
50 g	1/2 cup chopped fresh Thai or regular basil

Method: 3 steps, published by www.halfbakedharvest.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this last night using the slow cooker button on my pressure cooker. My husband and I agreed- it might just be the most delicious savory recipe I’ve ever made. It was a little tedious to fry the shallots- I made the mistake of trying to fry too many at o” — a cook, 5★

“Another triumph for Tieghan! Such a nice warming meal after all the rain we’ve had here in California. We always use thighs over breasts as they seem always come out more moist and I made it stovetop it in my Dutch oven. We like it spicy so put in more a bit m” — a cook, 5★