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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil Recipe
Ben Carraoli

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil Recipe

I have to say, making this Crockpot Coconut Chicken Curry was such a joy. I love how simple yet flavorful it is
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Total Time 4 hours
Servings: 6
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken mix of breast and thighs
  • 2 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 3 shallots sliced
  • 3 garlic cloves minced
  • 1- inch fresh ginger sliced
  • 2 cans coconut milk
  • 1.5 cups sweet potatoes cubed
  • 1 tbsp fish sauce
  • 1 tbsp Thai red curry paste
  • 1/4 cup fresh basil Italian or Thai
  • 2 tbsp sesame or peanut oil

Method
 

  1. Start by slicing the chicken and sweet potatoes. Combine chicken with turmeric, ginger, and cayenne. Place in the crockpot with garlic, shallots, and fresh ginger slices.
  2. Pour over the coconut milk and add fish sauce. Stir gently to coat all ingredients. Make sure sweet potatoes are submerged for even cooking.
  3. Cover and cook on low for 4 hours or high for 2–3 hours. Add sweet potatoes later if cooking longer than 4 hours to prevent them from overcooking and turning mushy.
  4. In a skillet, heat sesame or peanut oil. Fry shallots until golden and crisp, then stir in Thai red curry paste and fresh basil. This aromatic topping elevates the curry beautifully.
  5. Spoon curry over steamed basmati rice. Drizzle with shallot basil oil, sprinkle fresh cilantro, and add a squeeze of lime for freshness. Optional: serve with naan bread to soak up sauce.

Notes

  • I love using both chicken breast and thighs for tender texture.
  • Fry shallots just before serving to keep them crispy.
  • I sometimes add a pinch of sugar to balance the coconut’s richness.
  • For deeper flavor, let the curry sit for an hour before serving.