Name: Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil Recipe
Prep time: 15 min
Cook time: PT-491735H44M44S
Total time: PT-491735H44M44S
Cuisine: Thai
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 2 cans full-fat coconut milk; 2 cups sweet potato chunks; 1 tablespoon ground turmeric; 2 teaspoons ground ginger; 1/4-1 teaspoon cayenne pepper, to taste; Kosher salt, to taste; 2 tablespoons soy sauce; 1/2 cup fresh cilantro, chopped; 1-3 tablespoons Thai red curry paste (adjust 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; 1/2 cup sesame or peanut oil; 3-4 shallots, thinly sliced; Chili flakes, to taste; 1/2 cup chopped fresh Thai or regular basil

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Introduction

This Crockpot Coconut Chicken Curry is a comforting and flavorful dish that’s perfect for busy days. Tender chicken simmers in rich coconut milk with warm spices and sweet potatoes, while crispy shallot basil oil adds a delightful crunch and fresh herbal finish.

A bowl of rich yellow curry with chunks of chicken and bright orange sweet potato pieces in a creamy, slightly textured sauce. On top, there are crispy, thin fried onions piled in the center with a few fresh green basil leaves placed near the edge. Small green herb bits are scattered throughout the curry, giving a fresh contrast to the warm colors. The steak sits in a round white bowl with a simple rim, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts or thighs
2 cans full-fat coconut milk
2 cups sweet potato chunks
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 tablespoons soy sauce
Kosher salt, to taste
1/2 cup fresh cilantro, chopped
1/2 cup sesame or peanut oil (for frying)
3–4 shallots, thinly sliced
1–3 tablespoons Thai red curry paste (adjust to taste)
Chili flakes, to taste
1/2 cup chopped fresh Thai or regular basil

Instructions

Step 1: Season the chicken with ground turmeric, ground ginger, cayenne pepper, and kosher salt. Set aside.
Step 2: Heat sesame or olive oil in a pan over medium heat. Sauté the chopped shallot until translucent, then add minced garlic and sliced fresh ginger. Cook for another minute until fragrant.
Step 3: In the crockpot, combine the seasoned chicken, sautéed aromatics, full-fat coconut milk, soy sauce, sweet potato chunks, and Thai red curry paste. Stir gently to mix.
Step 4: Cook on low for 4 hours or on high for 2 hours, until the chicken is tender and the sweet potatoes are cooked through.
Step 5: Meanwhile, prepare the crispy shallot basil oil. Heat sesame or peanut oil in a small pan until hot, then fry the thinly sliced shallots until they are golden brown and crispy. Remove from heat, stir in chili flakes and chopped fresh basil.
Step 6: Once cooked, shred the chicken directly in the crockpot sauce using two forks. Serve the curry garnished with crispy shallots, the basil oil, and chopped fresh cilantro.

Tips & Variations

For a milder curry, reduce or omit the cayenne pepper and chili flakes.
Use chicken thighs for juicier, more flavorful meat; chicken breasts work well for a leaner option.
Swap sweet potatoes with regular potatoes or butternut squash if preferred.
Add a squeeze of lime juice before serving to brighten the flavors.
The crispy shallot basil oil can be made in advance and stored in the fridge for up to 3 days.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Keep the crispy shallot basil oil separate until serving to maintain its crunch.

How to Serve

A bowl with creamy yellow curry sauce fills the base, with visible pieces of golden brown roasted sweet potatoes and chunks of soft paneer cheese scattered throughout. White rice rests on one side, adding a slight contrast in color and texture. Crispy dark brown fried onions are sprinkled on top, along with fresh bright green chopped cilantro leaves. A piece of soft, light beige naan bread is partially dipped in the curry on the right side of the bowl. A golden spoon sits inside the bowl, partly submerged in the sauce. In the background, quartered lime wedges sit on a white marbled texture next to the bowl, and a small white dish contains a dark sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry without a crockpot?

Yes, you can cook this curry on the stovetop by simmering the ingredients gently over low heat for about 45 minutes to an hour until the chicken is tender and flavors meld.

Is it possible to make this dish vegan?

To make a vegan version, replace the chicken with firm tofu or chickpeas and use vegetable broth instead of soy sauce if it contains fish ingredients. The rest of the recipe remains the same.