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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil. A cozy Thai-inspired chicken curry for cold winter days. Made in the crockpot by mixing chicken with ground turmeric, ginger, and spices, then adding coconut milk, sweet potatoes, and a splash of fish sauce for a Thai-inspired curry. It’s perfectly creamy, spicy, and warming. Serve over rice with crispy shallot oil and fresh herbs. Looks fancy, but is so easy!
The very first recipe of 2023 and it’s such is a cozy one. Oh, how I love this curry. It’s a reflection of how I cook today, simple, but with plenty of flavor and one special element (the shallots you all!). I am so excited to share!
With the short, cold January days, my plan is to share only cozy, yet wholesome recipes. We may all be doing a January reset, but our food should still warm us up inside!
This curry is that perfect dish! And I love how simple it is to create.
My family has all been here in Colorado for the holidays. New Year’s Eve was filled with snow, it was very pretty and so cozy.
The only thing I wanted to cook was soup or curry. Since everyone had been outside in the snow all day, I thought a creamy curry could be perfect. Especially one with some spice to help keep the winter cold away!
I wanted this dish to have flavor, so I used a mix of turmeric, ginger, shallots, and garlic. A touch of fish sauce and lime helped to tie in the Thai flavors even more.
Here are the details
There’s really nothing fancy about this dish. Everything is put together in the crockpot. Mix the chicken (I use a mix of breast and thighs) with ground turmeric, ground ginger, and cayenne pepper. Use the cayenne to your taste.
Then, the fresh ingredients: shallots, garlic, and a handful of ginger slices. Pour over a couple cans of coconut milk and add the sweet potatoes and fish sauce. If you don’t enjoy fish sauce, use a touch of tamari or soy sauce.
Let everything slow cook and allow the crockpot to do its thing. If you’re cooking longer than 4-5 hours, I recommend adding the sweet potatoes about 3 hours before serving. The sweet potatoes get really soft and fall apart the longer you cook. They end up melting into the coconut sauce, which actually makes it even creamier.
So it’s up to you! Just a heads up that they will break up the longer you cook them.
The shallot oil
Technically, this step makes this a 2-3 step cooking process, which I know is annoying when using the crockpot. But the oil is worth it.
First, fry the shallots in sesame or peanut oil. This only takes a few minutes. Next, remove the heat and add Thai red curry paste and lots of fresh basil. I used regular Italian basil since it’s all my grocery had, but if you have access, use Thai basil.
Fry the shallots before serving. Then make a big pot of rice. Enjoy the chicken and curry sauce over the rice with lots of chili oil and shallots. Oh, and be sure to find some naan or your favorite flatbread to really sop up all the sauce.
I always add fresh cilantro and a squeeze of lime too. Such a flavorful, colorful dinner to start off the New Year. Fresh, but cozy! Exactly how I want 2023 to feel!
Looking for other cozy, wholesome dinners? Here are some favorites:
Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts
Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce
Easiest Coconut Cauliflower Adobo
Sheet Pan Salmon with Citrus Avocado Salsa and Potatoes
Roasted Garlic Butter Chicken with Lemon Olive Dressing
Lastly, if you make this Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Servings: 6
Calories Per Serving: 472 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 1/4-1 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
- 2 cups sweet potato chunks, thicker is better
- 1/2 cup fresh cilantro, chopped
Crispy Shallot Oil
- 1/2 cup sesame or peanut oil
- 3-4 shallots thinly sliced
- 1-3 tablespoons Thai red curry paste
- chili flakes
- 1/2 cup chopped fresh Thai or regular basil
Instructions
Crockpot
- 1. In the bowl of the crockpot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on low for 4-6 hours or on high for 2-4 hours.2. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the cilantro. Season to taste with salt.3. To make the shallot oil. In a skillet, cook the sesame oil and shallots over medium heat until they begin turning golden and crisp, 5 minutes. Using a fork, remove the shallots from the oil. Set aside.4. Turn the heat off, stir in the red curry paste, basil, and chili flakes. Season with salt. 5. Serve the chicken and sauce over rice. Drizzle with oil and top with shallots.
Instant Pot – done in 30 minutes
- 1. In the bowl of the instant pot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on high pressure for 8-10 minutes. 2. Release the steam, switch the instant pot to sauté, and cook 10 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.3. Finish as directed above.
Stove – 45 minutes or so
- 1. In a Dutch oven, combine the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook over medium heat for 15-25 minutes, stirring occasionally, until the chicken is tender and falling apart. 2. Remove the lid, and simmer over medium-high heat for 10-15 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.3. Finish as directed above.
Love this! It’s a big hit with the family. Thank you.
Hi Chris,
Amazing!! Love to hear that this dish turned out well for you, thanks a lot for making it! xT
Hi,
I have read that coconut milk will curdle in a slow cooker recipe and I am wondering if that has ever happened to anyone?
Thank you.
Hi Gary,
I’ve never had this issue with this recipe:) Please let me know if you give it a try! xx
Do you just put the chicken breast in whole in the crockpot? Or do you cut it up first?
Hi Amber,
Yes, you are going to put the chicken in whole:) Please let me know if you have any other questions! I also have a video above the ingredient list for reference. I hope this helps! xT
Hi! Thank you for this recipe. It’s still simmering in the slow cooker on low heat (about 4 hours), but the curry is very watery and the coconut milk has separated… I’ve taken the lid off now and will let it simmer a bit longer to thicken it up, maybe adding some extra coconut milk towards the end to remedy the separation? Do you have any advise? Thanks!
Hi there,
Thanks so much for trying this recipe and sharing your feedback! It is not meant to be a super thick curry, it should be soup like, the simmer for 30 minutes in step 2 should help:) The coconut milk should come together by the end of the cook time. I hope it turns out well for you! xT
Hi! Thank you for your quick reply,
In the end it turned out amazing! We like the more thicker curries, so after 4 hours on low, I removed the lid and simmered it further for 2 hours. I added some cauliflower in the end, so I think that’s why it was this watery, but the sweet potato ‘melted’ into the curry, which made it super creamy. And as you said the coconut milk came together in the end. Thanks, will definitely save this recipe!
So glad to hear this:) Thanks again for trying the recipe Kyra!
Basil oil did not turn out? I’m confused – is it suppose to be a thick sauce like. The sesame oil starting bubbling/foaming immediately so I could tell if the shallots were done. Also, the shallots soaked up all the oil. Added more oil with the red paste and it’s still a paste.. confused seems like A LOT more oil is needed or did I do something wrong? Wish there was a video
Hi TJ,
Thanks for trying this dish and sharing your feedback. The basil oil is not thick at all, it’s a thin oil to drizzle on top. There is a video right above the ingredient list:) Please let me know how I can help! xx
I shredded the chicken and we ate ours as a soup since we were trying to avoid the rice. Next time I’ll double the shallot oil. Delicious!
Hi Theresa,
Awesome!! I am so glad to hear that this recipe turned out well for you, thanks for making it! Have a great week:) xT
I made this and it was DELICIOUS!! My husband raves about it! Thank you!!
Hey Laura,
Wonderful! So glad to hear this recipe turned out for you, thanks for giving it a try! Happy Friday! xT
I cannot remember if I reviewed this recipe yet. I have made it several times and again today. My goodness.. it is so delicious. My whole family loves it. Agree with other comments that the crispy shallot basil oil makes it. It is just really, really good!
Hi Megan,
Amazing! So glad you have been enjoying this recipe so often:) Thanks again for the review! xT
This makes a large quantity. Can half of it be frozen for a future meal?
Yes, you could definitely freeze this! xT