Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil | Dinner | Umami

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 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 cans full-fat coconut milk
• 2 tablespoons fish sauce or soy sauce
• kosher salt
• 2 cups sweet potato chunks, thicker is better
• 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
• chili flakes
• 1/2 cup chopped fresh Thai or regular basil