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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
This is our family’s go-to comfort dish!!! This dish captures warmth and earthy flavors, the sweet potatoes are the best! I’ve shared this recipe to soooooo many friends and everyone has become absolutely addicted to it!
Hey Sue,
Happy Sunday!🎃 Thanks a bunch for making this recipe so often and your comment, so glad to hear it is always a winner!
Is the only curry in the shallot oil?
Hi Mandi,
Yes, that is correct. Please let me know if you have any other questions!
I didn’t make the recipe yet but full fat coconut milk from a can will not curdle!
I’m guessing people are using other forms of coconut milk.
Thanks so much, Laura! Let me know if you give this recipe a try, I hope you love it!
It was pretty good. I don’t think the sweet potatoes added anything though and I had so much sauce leftover with no more meat. I think it would be better with double the meat or only 1 can of coconut milk.
Hi Katherine,
I appreciate you trying this dish and your feedback, so sorry to hear it wasn’t a fave!
I recommend using a 1/4 c chicken broth in the crockpot. When the chicken is done cooking, take out the chicken and any big chunks of potato, stir in the coconut milk. Then add the chicken and potatoes back into the pot. If you want a slightly thicker sauce, take out only the cooked chicken, and use an immersion blender to blend everything with the coconut milk. Season with salt and pepper to taste, and add some crispy spinach.
Thanks so much for sharing this suggestion!! Hope you are having a great September! xx
So amazing. Best curry I’ve ever made. Always a hit with my family.
Wow thank you SO much Tanya! I’m so glad you loved this curry recipe, makes me so happy to hear that! xT
I want to use 1 pound of chicken instead of 2. Would you use the same amount of spices or half it?
Hi there,
I would cut the entire recipe in half for 1 pound of chicken. Please let me know if you have any other questions! xx
Can you make the oil ahead of time… say 2-3 hours prior to eating?
Hi David,
Sure, that would be just fine for you to do! I hope you love this dish! xx
This came out amazingly! My family loved it! The crispy shallots are such a wonderful touch. We topped with Sichuan chili crisp, avocado, squeeze of lime, basil & cilantro. Will be making again!
Hi Moe,
Happy Thursday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a winner! x
This is the second time I’ve made this dish and my family and I absolutely love it! I make it on the stovetop and take the chicken out while the sauce is thickening/reducing (I let it thicken for about 30 minutes so it’s not so soupy). Only change I made was adding some spinach at the end. Highly recommend (at least the stovetop version)!
Hey Sara,
Happy Friday!! Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! XxT
This was a disappointing recipe. Curry is completely curdled and not edible. The chicken was also overcooked – 5 hours on low heat is too long. Had to trash the whole thing. Used Goya branded coconut milk cans. Some feedback- If a specific branded coconut milk cannot be used for this recipe, it would be helpful to clearly specify in the recipe. Thank you
Hi Sally,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! You can use any brand of coconut milk that you like. Please let me know if I can help in any other way! xT
Ok, so shocked to see the last few negative reviews. This recipe was just great, not too rich or nor too bland. It felt healthy & light. I didn’t follow the recipe completely since I didn’t have every ingredient and I used the Trader Joe’s crunchy chili onion sauce instead of the shallot one. Next time I’m 100% making the shallot one though because that looks insanely good. I also even ran out of my coconut aminos this time, so I know it will be even better next time! I can’t wait. My coconut milk did not curdle and it was not watery, maybe their coconut milk had other unnecessary ingredients. Also I did mine in a crockpot. I also used purple sweet potatoes, and made cauliflower rice cooked in sesame oil, and added boiled broccoli. Anyways thank Tieghan!!!
Hey Bailey,
Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! XxT
Unfortunately, this recipe was NOT IT!! The coconut milk curdled horribly, and the sweet potatoes turned to mush making a very unappetizing combination that I had to throw out! I should have known not to put coconut milk in a crockpot for 5 hours on low- but that is what the recipe said to do! Huge miss!
Hi Becca,
Thanks for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed! xx
All I can say y’all must have make it wrong. It was great!
Unfortunately this recipe was not a hit for our family. I wanted to love it but there wasn’t a pop of flavor. I love your recipes and should mention this is the first recipe Ive made of yours that my husband absolutely hated and all of it went into the trash, that wont stop me from continuing to try your others.
Hi Krys,
So very sorry to hear this! If there is anything that I can help with, please let me know! I appreciate you trying so many dishes! xT
Flavour was good and we like your other recipes, but after a couple hours the milk curdled. Is there a way to avoid this?
Hey Kalynn,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear about the milk. Did it curdle on the heat or once the heat was off? xx
How do I thicken this? The flavor is there!! But sadly its like water and not a nice thick creamy coconut thai curry like in restaurants, I let the lid off the crock pot for the last 30 minutes of the 4hrs and its just like water. Its too bad because like I said the flavor is great.
Hi LeeAnn,
Thanks so much for trying this dish and sharing your feedback! Mine wasn’t thick either, it’s just how I made the recipe. You could try a cornstarch slurry to see if that helps! xx
Same as others, the coconut milk curdled I cooked it for 3hrs on high. I agree with another commenter as well, needed a pop of flavor. I stirred in lime juice after cooking to get what I was looking for. Will eat it (bc I don’t like to waste food), but won’t make again
Hey Whitney! I am SO sorry this didn’t turn out for you! Thank you for letting me know! xT
Love this recipe ! It’s become one of my favorites. Do you think I could add broccoli? If so, when would I add it in so it doesn’t get over cooked ? Thanks !
Hi Amy,
So glad to hear you have been enjoying this recipe, thanks for making it so often! Sure, broccoli would be great. I would add that in step 2. I hope this helps! xx