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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil Recipe

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4.2 from 32 reviews

This Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a flavorful and comforting dish combining tender chicken, creamy coconut milk, and aromatic spices. Perfect for a weeknight dinner or meal prep, the slow-cooked curry is enriched with turmeric, ginger, and a touch of cayenne for warmth, finished with a vibrant homemade crispy shallot basil oil that adds crunch and herbal brightness.

  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Ingredients

Chicken Curry

  • 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 (about 27-28 oz total)
  • 2 tablespoons fish sauce or soy sauce
  • Kosher salt, to taste
  • 2 cups sweet potato chunks, thicker pieces preferred
  • 1/2 cup fresh cilantro, chopped

Crispy Shallot Basil Oil

  • 1/2 cup sesame or peanut oil
  • 3-4 shallots, thinly sliced
  • 1-3 tablespoons Thai red curry paste (adjust to taste)
  • Chili flakes, to taste
  • 1/2 cup chopped fresh Thai or regular basil

Instructions

  1. Prepare the chicken curry: In the bowl of your chosen cooking appliance (crockpot, instant pot, or dutch oven), toss the chicken with ground turmeric, ground ginger, cayenne pepper, and sesame oil until evenly coated. Add chopped shallots, minced garlic, sliced fresh ginger, full-fat coconut milk, sweet potato chunks, and fish sauce. Stir gently to combine.
  2. Cook the curry: For crockpot: Cover and cook on low for 4-6 hours or on high for 2-4 hours. For instant pot: Seal lid and cook on high pressure for 8-10 minutes, then release pressure. For stovetop: Cover and cook over medium heat for 15-25 minutes until chicken is tender and falls apart, stirring occasionally.
  3. Thicken the sauce: Remove the lid and continue to cook on high (crockpot) for 30 minutes, or sauté for 10 minutes (instant pot), or simmer uncovered for 10-15 minutes (stovetop) to reduce and thicken the sauce. Stir in chopped cilantro and season to taste with kosher salt.
  4. Make the crispy shallot basil oil: In a skillet over medium heat, warm sesame or peanut oil. Add thinly sliced shallots and cook until golden and crispy, about 5 minutes. Use a fork to remove shallots from oil and set aside.
  5. Finish the oil: Turn off the heat and stir red curry paste, chopped basil, and chili flakes into the remaining oil. Season with salt to taste to create a fragrant, spicy basil oil.
  6. Serve: Spoon the chicken curry over rice and drizzle generously with the crispy shallot basil oil. Top with the reserved crispy shallots for added texture and flavor.

Notes

  • You can use either chicken breasts or thighs based on your preference; thighs tend to stay juicier.
  • Adjust cayenne pepper and red curry paste according to your heat tolerance.
  • Sweet potatoes should be cut into thick chunks to hold up during slow cooking.
  • Fish sauce can be substituted with soy sauce for a vegetarian or vegan option if you adjust the protein accordingly.
  • If making instantly, the Instant Pot method reduces cooking time significantly without losing flavor.
  • The crispy shallot basil oil can be made in advance and stored in the fridge for up to 3 days.
  • Serve with steamed jasmine or basmati rice for a complete meal.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Thai

Find it online: https://recipesvibe.com/crockpot-coconut-chicken-curry-with-crispy-shallot-basil-oil-recipe/