Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
This comforting Thai-inspired coconut curry chicken is slow-cooked with turmeric, ginger, and sweet potatoes, finished with crispy shallot basil oil for the perfect weeknight dinner.
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.
Notes
Serve over rice or with naan. Store leftover curry and shallot oil separately in the fridge. Reheat gently to retain crispy texture.