Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil Recipe

Ash Tyrrell

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil Recipe

I recently made this Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil, and wow, it completely exceeded my expectations. The creamy coconut sauce paired with tender chicken and sweet potatoes instantly became my comfort food go-to. I love how easy it is to throw everything in the slow cooker and let it do the work.

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Total Time 5 15

Servings: 8

Ingredients Method Notes

Ingredients

2 lbs chicken mix of breast and thighs preferred for flavor and tenderness – thighs stay juicy longer.
2 tsp ground turmeric – adds color and earthy warmth.
2 tsp ground ginger – fresh or dried works but dried is easier for slow cooking.
½ –1 tsp cayenne pepper – adjust to your heat preference.
4 –5 small shallots thinly sliced – fry later for crispy topping.
4 garlic cloves minced – adds a fragrant base.
1- inch piece fresh ginger sliced – for extra aromatic flavor.
2 cans coconut milk 14 oz each – full-fat gives a creamier sauce.
2 medium sweet potatoes peeled and chopped – add later if slow cooking over 4 hours.
1 tbsp fish sauce – enhances umami; substitute tamari for vegetarian option.
1 –2 tbsp Thai red curry paste – optional for more heat and depth.
¼ cup fresh basil chopped – Thai basil preferred, but Italian works too.
2 tsp sesame or peanut oil – for shallot frying.
Salt to taste.

Method

Start by chopping the shallots, garlic, ginger, and sweet potatoes. I like to keep the ginger in slices to infuse the curry slowly. Mix the turmeric, ground ginger, and cayenne with the chicken for an even coating.
Place the seasoned chicken, garlic, shallots, sliced fresh ginger, coconut milk, and fish sauce into the slow cooker. If cooking longer than 4 hours, I add sweet potatoes halfway through to prevent them from overcooking. Let everything simmer on low until chicken is tender.
While the curry cooks, heat sesame or peanut oil in a pan. Fry the thinly sliced shallots until golden and crispy. Turn off the heat, stir in Thai red curry paste and fresh basil. This oil is the finishing touch that elevates the dish.
Spoon the curry over a bed of basmati or cauliflower rice. Drizzle the crispy shallot basil oil on top, and sprinkle extra basil or cilantro if you like. I always squeeze a little lime over the top for brightness.

Notes

I always use a mix of chicken thighs and breasts for texture and flavor.
Don’t overcook sweet potatoes; adding them later keeps them intact.
Fry the shallots separately to get that perfect crispiness.
Use full-fat coconut milk for a richer, creamier curry sauce.
A squeeze of lime before serving brightens up the flavors beautifully.