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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 basmati 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 slow cooker curry chicken. 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 slow cooker chicken 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 fresh lime juice 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 chicken 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, you could also do cauliflower 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 bread or your favorite flatbread to really sop up all the sauce.
I always add fresh cilantro and a squeeze of lime too. Leftovers can easily be stored in an airtight container in the fridge. 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.
Watch the How-To Reel
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.
This post was originally published on January 2, 2023
I love your meals! I have made several and they are always a hit!
Can this be made with boneless/skinless thighs? Thank you!
Thank you so much Michelle! Yes, thighs would be great to use here! Please let me know if you have any other questions! xT
If using bone-in skin on thighs-would I need to adjust the time it cooks?
Hey Kate,
Nope, you can go ahead and follow the recipe as written, that will be just fine for you to do! Let me know if you have any other questions! xT
Hi! What size cans of coconut milk please?
Hi Sue,
You will want to use 12 ounce cans of coconut milk. Please let me know if you have any other questions, I hope you love this recipe! xT
Loved it! Made it with butternut squash instead of sweet potatoes. The crispy shallots and basil oil make the dish very flavorful. I wasn’t sure if I should cut the chicken before placing it in the crock pot so I used chicken slices/tenders. The recipe didn’t mention removing the ginger slices so I kept them in but then my husband ate a slice of ginger and thought it best to either remove them before serving or cut them up very small.
Hey Cori,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Made this tonight for dinner and it was so delicious! Loved the spin of the curry paste and shallots!
Hey Natalie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
is the chicken to be shredded? Cut? Served whole? Looks cut in your pictures.
I have the same question!
Hi Helen,
I cut my chicken in half for serving:) xx
Hi Terrie,
I cut the chicken in half for serving. Please let me know if you have any other questions, I hope you love this recipe! xT
Happy New Year. Must tell you that you were highly praised my many in my holiday get togethers. On this recipe, wondered if I could substitute russets for the sweet potatoes or if you have another suggestions.
Love your new cookbook!
Awe thanks so much for your kind message Beth!! Totally, russets would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
I haven’t made this yet, but I want to thank you for including both slow cooker and InstantPot directions.
Happy to share! Let me know if you give the recipe a try Leah! xT
The recipe looks awesome.. question..Do you cut up the chicken breast before placing in crockpot?
Hey there,
Yes, you can go ahead and cut them in half! Let me know if you give this dish a try, I hope it turns out well for you! xT
Do you peel the sweet potatoes? Thanks,!
Hey Ann,
Yes, I would recommend peeling the sweet potatoes. Please let me know if you have any other questions, I hope you love this recipe! xT
I confused. The shallot oil? Are you adding red curry paste to the sesame oil (after you remove the shallots) or to the curry?
Hi Janine,
You are adding the red curry paste to the shallot oil in step 4. Please let me know if you have any other questions, I hope you love this recipe! xT
WHAT! This looks amazing!
Thanks so much Sara!!
Can this be made without the sweet po?
Hi Christine,
Sure, you could even use regular potatoes. Please let me know if you have any other questions, I hope this turns out well for you! xx
Is there a way to cook this just on a regular stovetop or oven?
I use this chart. Hope it helps.
SLOW COOKER DUTCH OVEN
12 hours/Low
3 hours/325° F
10 hours/Low
2 1/2 hours/325° F
8 hours/Low
2 hours/325° F
6 hours/Low
1 1/2 hours/325° F
5 hours/Low
1 hour, 15 min./325° F
4 hours/Low
1 hour/325° F
4 hours/High
2 hours/325° F
3 hours/Low
45 min./325° F
3 hours/High
1 1/2 hours/325° F
2 hours/Low
30 min./325° F
2 hours/High
1 hour/325° F
1 hour/Low
15 min./325° F
1 hour/High
30 min./325° F
Hey there,
Totally, I would use a large dutch oven and then simmer on low for 2-3 hours, that will work well for you! Please let me know if you have any other questions, I hope this is delish! xT
I don’t have a crockpot; just a Dutch oven. How would you suggest I cook this?
Hey Leslie,
You could follow the crockpot instructions for the dutch oven and just simmer on the stove top for 2-3 hours. Please let me know if you have any other questions, I hope you love this recipe! xx