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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
Looks like we’re supposed to cut the chicken into chunks?
Hey Jocelyn,
I just cut my chicken in half and found that worked well for me:) Please let me know if you have any other questions, I hope this recipe is delish! xx
This was delicious. My husband requested it be added to the rotation.
Hey Rebecca,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
Planning to make this tonight! Do you cut the chicken before cooking or leave the breasts/thighs whole and shred after? Or just leave whole? Thanks in advance!
Hey Priya,
Totally up to you and the size of your chicken, I cut mine in half I found that worked well for me! Let me know how this dish turns out! xx
Not a good recipe for my family. Flavour was not good… leftovers ended up in the compost… and there were a lot of leftovers. Will not make this one again.
Hi Tammy,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
This was good especially the shallot basil curry oil but I think yellow curry should have been added to the spices to mix with the chicken. More fish sauce too. Will definitely make again and I made your naan – fantastic!
Hey Kathy,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Made this last night – it is SO good! It’s the perfect recipe for a weeknight – easy prep for a slow cooker, and the crispy shallot oil has next-level flavor.
Hey Emily,
Amazing!! Thanks so much for making this dish and sharing your feedback! So glad to hear it was enjoyed! xx
This was not great. Many of your dishes are so flavorful and delightful but this one tasted off to me. Too much turmeric and too little other flavors maybe? The sweet potatoes were too soft even though I left in very large chunks. And the basil oil was nearly a solid, not able to drizzle. The grilled shallots were a nice addition to the top.
Hi Courtney,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear you didn’t love it! Please let me know if you have any other questions! xT
I’m literally shoveling the last bite into my mouth as I log on to review this epic recipe. Out of the hundreds of dishes I’ve made from you this goes straight to the top! Wow! Made exactly as written but cut in half for just 2 of us. Crispy Shallots and Basil Oil are a definite must! Already planning on making it again…. 🙂
Lol thanks so much!! So glad you enjoyed this dish and appreciate you giving it a try! Happy Friday! xT
I made this is my crock pot and the coconut milk curdled which didn’t really hurt the flavor but it didn’t look as pretty as yours. Tips?
Hey Betsey,
Thanks so much for giving this recipe a try!! Sorry to hear about the coconut milk, was it cold by chance? Did you canned coconut milk? Let me know how I can help! xT
Amazing flavor!! Made it in my Dutch oven for my family and they loved it!
Hey Almarie,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
SO good, Tieghan! My family LOVED this one. My mom even asked for the recipe. You make me look good 😂
I didn’t have shallots or sesame oil and we have a peanut allergy, so used red onion and olive oil for the crispy shallot oil, and it was still delicious!
Hey Jamie,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Wow! Definitely a new favorite of my 1,000 favorites of yours😉 Love the addition of the sweet potatoes. The real winner was your inclusion of instructions for the Instant Pot. You totally read my mind! This recipe goes in my “Tieghan folder”! Of course I’ll have to re-print it since I got it all messy cooking! Thanks!
Awe, thanks so much Joanna!! So glad to hear that this recipe was a hit and thanks a lot for making it! xT
Made this in the slow cooker tonight and everyone, even my picky eater loves it. And it was so easy to make!
Hey Kim,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Question about the shallot oil- do you pull the shallots out before you add the paste and basil? Making this now and super excited for it!
Yes, Stephanie – pull the shallots out before you add the paste and basil. Sprinkle the shallots over the chicken once you plate. Delicious!
Hi Stephanie,
Yes, you are going to remove the shallots in step 3:) Please let me know if you have any other questions! xT
Veryyyy delicious. Hubby loved it. My 2yr old and 4yr old loved it as well (minus the oil at the end for them due to spice). Definitely will be on repeat. DO NOT skip the oil and crispy shallots. So worth the extra effort (which wasn’t a lot of effort)! The entire meal was super simple to make (I did crock pot). Thank you Tieghan!
Hey Leanne,
Amazing!! Thanks so much for giving this recipe a try and sharing your review!! xT