Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil Recipe
This Crockpot Coconut Chicken Curry is a creamy, comforting dish featuring tender chicken simmered in rich coconut milk with sweet potatoes and aromatic spices. Finished with a fragrant crispy shallot basil oil, this recipe offers a perfect balance of warmth and fresh herbal notes, making it an effortless yet flavorful meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Main 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)
Aromatics & Oils
- 3 tablespoons sesame oil or extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, sliced
Crispy Shallot Basil Oil
- 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
Instructions
- Season the Chicken: Rub the chicken breasts or thighs with ground turmeric, ground ginger, cayenne pepper (adjusted to your spice preference), and kosher salt to ensure the meat is well-flavored before cooking.
- Sauté the Aromatics: Heat 3 tablespoons of sesame oil or extra virgin olive oil in a pan over medium heat. Add the chopped shallot and sauté until translucent, then stir in the minced garlic and sliced fresh ginger, cooking briefly until fragrant.
- Combine Ingredients in Crockpot: Place the seasoned chicken into the crockpot. Add the sautéed shallot, garlic, and ginger mixture, followed by the full cans of coconut milk, soy sauce, sweet potato chunks, and Thai red curry paste. Stir gently to blend the ingredients.
- Cook the Curry: Cover and cook the mixture on low heat for 4 hours or on high heat for 2 hours, until the chicken is thoroughly cooked and tender, and the sweet potatoes are soft.
- Prepare Crispy Shallot Basil Oil: While the curry cooks or just before serving, heat 1/2 cup of sesame or peanut oil in a small skillet over medium-high heat. Fry the thinly sliced shallots until golden and crispy. Remove from heat and stir in chili flakes and the chopped fresh Thai or regular basil to infuse the oil with flavor.
- Finish and Serve: Once the chicken is cooked, shred it directly in the crockpot using two forks to disperse the meat evenly throughout the sauce. Serve portions topped with generous spoonfuls of the crispy shallots, basil oil, and fresh chopped cilantro for a burst of freshness.
Notes
- Adjust the amount of cayenne pepper and Thai red curry paste according to your preferred spice level.
- Using chicken thighs results in a juicier curry, but breasts work well if preferred.
- Full-fat coconut milk provides the best creamy texture; light coconut milk may lead to a thinner sauce.
- Crispy shallot basil oil adds texture and depth, but you can omit it for a smoother curry.
- Serve over steamed rice or with warm naan bread to complete the meal.
Keywords: Crockpot chicken curry, coconut chicken curry, slow cooker curry, Thai coconut curry, sweet potato curry, crispy shallot oil
