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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

This creamy and flavorful Thai-inspired slow cooker chicken curry is infused with spices like turmeric, ginger, and cayenne, finished with coconut milk and a crispy shallot basil oil for a rich, cozy, and texture-packed meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 people
Calories 472 kcal

Equipment

  • 1 Mixing bowl for spice blending
  • 1 Skillet to fry aromatics and shallots
  • 1 Crockpot for slow cooking curry

Ingredients
  

Main ingredients

  • 2 pounds boneless skinless chicken breasts or thighs your call on which you like
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground ginger
  • ¼ to 1 teaspoon cayenne pepper to taste
  • 3 tablespoons sesame oil or extra virgin olive oil divided
  • 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 to taste
  • 2 cups sweet potato chunks thicker is better
  • ½ cup fresh cilantro chopped
  • ½ cup sesame or peanut oil
  • 3-4 shallots thinly sliced
  • 1-3 tablespoons Thai red curry paste
  • chili flakes to taste
  • ½ cup chopped fresh Thai or regular basil

Instructions
 

Instructions

  • Mix turmeric, ground ginger, and cayenne pepper in a small bowl to create the spice blend.
  • Rub the chicken with this spice blend and add to crockpot with 1 tablespoon of oil.
  • In a skillet over medium heat, warm 1 tablespoon oil, cook shallot, garlic, and sliced fresh ginger for 3-4 minutes until golden and fragrant.
  • Transfer shallot mixture to crockpot. Add coconut milk, sweet potatoes, and fish or soy sauce. Stir to combine.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  • Shred the chicken with two forks and mix to incorporate into sauce.
  • For crispy shallot oil, heat remaining oil and fry thinly sliced shallots until golden and crisp, 3-5 minutes. Drain on paper towels.
  • Toss fresh basil in hot oil for 10-15 seconds until crispy. Drain on paper towels.
  • Drizzle crispy shallot basil oil over curry before serving.

Notes

Serve with steamed rice or naan. Leftovers get better after a day. Can refrigerate for 4 days or freeze up to 3 months. Add chili flakes or red curry paste for extra heat.