You catch the smell through the steam vent and suddenly you are starving. That valve hiss, that little puff of steam from your pressure cooker, it’s like a secret signal your belly can’t ignore. You spot that aroma creeping around your kitchen and you just know dinner is gonna be good.
Your mind starts racing, you remember times you’ve had coconut curry before, but nothing smells quite this good. It’s the turmeric and ginger married with creamy coconut milk, mingling with a kick of cayenne that teases your nose.
And don’t even get me started on that crispy shallot basil oil you’re gonna drizzle over the top. It’s got that crunch and crispy flair that makes any curry pop just right. You sense the whole dish is about to hit every spot your taste buds crave.
Why Your Cooker Beats Every Other Pot
- The pressure cooker’s sealed magic keeps all those coconut flavors locked in tight.
- You get tender chicken without babysitting hours over a stove.
- The valve hiss and float valve show you when it’s ready, no guesswork involved.
- Fast cooking means you can use the quick release and get dinner on the table quicker than slow cookers.
- Its steam cues make sure your sweet potatoes turn out perfect and not mushy.
What Goes Into the Pot Today
- 2 pounds boneless skinless chicken breasts or thighs - pick your fave cut, both work real good.
- 1 tablespoon ground turmeric - gives the dish a warm, golden color.
- 2 teaspoons ground ginger - adds some zing and depth.
- Cayenne pepper (¼-1 teaspoon) - for that heat you wanna control.
- 3 tablespoons sesame oil or extra virgin olive oil - split for cooking and the crispy shallots.
- 1 shallot, chopped - for that mild onion flavor that’s just right.
- 4 cloves garlic, minced or grated - garlic always makes things better.
- 1 inch fresh ginger, sliced - fresh and sharp to boost the curry’s aroma.
The Full Pressure Cooker Journey
Step one, toss that chicken with turmeric, ground ginger, cayenne pepper and a little salt. You want every piece covered so the flavor gets all up in there.
Next, heat one tablespoon oil in a skillet over medium high. Toss in your chopped shallot, garlic and fresh ginger. Sauté them for 2 to 3 minutes until your kitchen smells amazing and the aromatics are soft.
Then, move all that goodness into your crockpot. Add the seasoned chicken too. Pour in the coconut milk and fish sauce or soy sauce. Stir gently so everything gets mixed up real nice.
Cover it and cook on low for 6 to 7 hours or high for 4 to 5 hours. You gotta wait till that float valve pops up and stays steady, that’s how you know your chicken is tender.
Once it’s cooked, shred your chicken with two forks. Stir it back into the curry sauce so every bite is juicy and flavorful.
For that crispy shallot basil oil, heat the remaining two tablespoons oil in a small skillet over medium. Add thinly sliced shallots and cook till golden and crisp. Throw in some fresh basil and cook just 30 seconds. Drizzle this over your curry before you dig in.
Quick Tricks That Save Your Time
- Prep your shallots and garlic ahead of time, so you’re ready to go when dinner calls.
- Use frozen sweet potato chunks to skip peeling and cutting.
- Set your pressure cooker on delay start if you wanna wake up to dinner done.
- Use quick release carefully to avoid splatter but get that fast finish.
- Keep shredded chicken handy in the fridge to add straight to the curry next day.
When You Finally Get to Eat
That first bite, you feel the creamy coconut wrap around tender chicken pieces. There’s warmth from turmeric with a hint of heat from cayenne, but it’s never too much.
The sweet potatoes melt softly into the sauce, giving a bit of natural sweetness that balances everything out.
The crispy shallot basil oil on top hits you with crunch and that fresh herb pop you didn’t know you needed till now.
You can’t help but go back for seconds, maybe thirds, because it’s just that darn good and comforting.
Smart Storage That Actually Works
- Keep leftovers covered tightly in airtight containers to lock in flavors and stop fridge smells sneaking in.
- Freeze extra portions in single meals so you can defrost just what you need, no waste.
- If you wanna save that crispy shallot basil oil, store it separately in a small jar in the fridge. Reheat gently before drizzling to keep that crunch.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Absolutely, thighs stay juicy and add more flavor. Just cook till float valve pops and chicken is tender.
- What’s the best way to avoid mushy sweet potatoes? Cut them in thick chunks. Watch your pressure time, and quick release helps keep them from overcooking.
- Do I have to use fish sauce? Nope, soy sauce works fine if you want a vegetarian option or milder taste.
- How do I know when my pressure cooker is done? Look for the float valve popped and steady, listen for the valve hiss stopping, that means it’s safe to do your slow release or quick release.
- Can I make the crispy shallot basil oil ahead? You bet, just keep it separate and reheat gently so it stays crispy.
- Is it okay to use canned coconut milk? Yes, full fat coconut milk gives that creamy rich texture you want in curry.
For other comforting casserole options, try our Classic Crockpot Pierogi Casserole with Kielbasa that brings cheesy goodness and hearty bites, or explore savory favorites like Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe perfect for busy nights. Don’t miss our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe for a delightful snack with an herby cheesy punch.
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Equipment
- 1 Mixing bowl Large
- 1 Crockpot or slow cooker
- 1 Skillet For shallot oil
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- ¼-1 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 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 fresh Thai or regular basil chopped
Instructions
Instructions
- In the crockpot, toss the chicken with turmeric, ground ginger, cayenne pepper, and 1 tablespoon of sesame oil.
- Add shallots, garlic, ginger, sweet potatoes, coconut milk, and fish sauce. Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Once cooked, remove lid and cook on high for 30 minutes to thicken. Stir in cilantro and season with salt.
- To make shallot oil: In a skillet, heat 2 tablespoons oil over medium. Add shallots and cook until golden and crisp, about 5 minutes. Remove shallots and set aside.
- Turn off heat. Stir in red curry paste, chili flakes, and basil into the oil. Season with salt.
- Shred the chicken and stir back into the sauce.
- Serve chicken and curry over rice, drizzle with shallot basil oil, and top with crispy shallots.
- Optional: Add a squeeze of lime and extra fresh herbs to finish.
