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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 was delicious and I will be making it again! Next time I’ll add the sweet potatoes a little later in the cooking process. They got a little mushy even in big chunks.
Hey Tamara,
Amazing!! I appreciate you making this dish and sharing your feedback, so glad to hear it was a hit! xx
Made this for family. Everyone liked it! More like a stew. Used chicken breast but will use a mix next time. Recommend cut chicken pieces into 2 inch chunks. Same with sweet potatoes. I cooked on high for 4 hrs. Loved the toppings of fried shallots and spicy basil oil-really made the dish stand out.
Hey Barbara,
Awesome! Thanks so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! xx
Hey Tieghan,
This was an amazing recipe as is pretty much everything I make that you share. The flavors were excellent and the smells were just as good if not better. It all turned out fantastic!! My only thing I should have done is to use a meat tenderizer for the the chicken before putting it into the slow cooker. Is this something you routinely do when you have chicken breasts that are a little thicker?? Thanks again for the amazing recipe. 🙂
Hey Mike,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! I never used a meat tenderizer, this is great for thicker meat! xx
Another triumph for Tieghan! Such a nice warming meal after all the rain we’ve had here in California. We always use thighs over breasts as they seem always come out more moist and I made it stovetop it in my Dutch oven.
We like it spicy so put in more a bit more seasoning than recipe called for, just eyeballing it, and it was perfect. I will also say to make sure you cut the sweet potatoes into large chunks. I did what one commenter said as well, pulling out the sweet potatoes early as they cooked so quickly and added them back before serving. I haven’t cooked with coconut milk before and wasn’t sure the broth would thicken but it did like magic, eliciting oohs and ahhs when the family came in to see what was cooking.
Love trying new recipes but they always take me a bit longer the first time but in hindsight, really, it came together quickly.
This was definitely a winner and will be in heavy rotation from now on. Thank you Tieghan!
Hey Susanne,
Amazing!! I appreciate you making this dish and sharing your feedback, I love to hear that it was such a hit! Thanks again! xT
Quick question – This recipe looks delicious and I’m going to make it today! Would regular potatoes work, however? My son isn’t a picky eater, but he doesn’t like sweet potatoes at all. Wanted to see if you’ve tried regular potatoes too. Thanks!
yes! I did a mix of sweet and regular and both were great!
Hey Kim,
Totally, regular potatoes would be great to use! Please let me know if you have any other questions, I hope you love this recipe! xx
Delicious! The basil shallot oil makes it.
Hey Pascal,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
I have to agree with some of the other reviews here. I love 99% of your recipes, but this one just wasn’t for me. I think it’s because I was expecting curry flavour (at least to a degree) but it really just tasted overwhelmingly of tumeric (which makes sense based on the ingredients). I think if I were to make this again, because I loved how easy it was to make, I’d probably half the turmeric at least, and add some curry powder and other spices in its place. Big fan of your blog either way!
Hey Melissa,
Thanks so much for making this dish 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
I made this recipe tonight & it was so delicious. I will definitely make this again. Excellent dish!!!
Hey Bonnie,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
This was out of this world! Honestly, I could have eaten the whole bowl of crispy shallots and I would have been satisfied. We LOVE curry, but the shallots and basil oil took it to a whole new level. So good, so satisfying, so easy!
Thank you so much Ann!! Love to hear that this dish was enjoyed, thanks so much for making it! xx
Delish! I wish I would’ve salted a bit as I went because I felt like I needed quite a bit at the end. Overall, soooo yummy and sooo easy I will definitely be making it again. The oil was A MUST. It absolutely made the dish!
Hey Sarah,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
Excited to try it! Just shred the chicken or small cuts?
Thanks so much Lauren!! It’s totally up to you, I just cut my chicken in half;) I hope this helps! Let me know if you give the recipe a try! xx
Delicious and easy to make in my crockpot! I reduced the broth a bit too long (oops), 5 minutes is plenty, so it was thicker like a stew which we loved! Will make again for sure!
Hey Mary Ann,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
This was SOOO good Teighan. This will be our new household fave 😍😍For those saying no flavor, use fresh herbs over dried – they are meant to compliment all of the flavors. If you’re worried about your chicken drying out pull them out 3 hours in and add back in with cilantro. She says cut the sweet potatoes in bigger chucks – I will 1,000% emphasize this. If you didn’t do that pull them earlier and add them into the bowls in the end. I highly recommend using basmati rice – if it isn’t day old, freeze them for 5-10 mins before adding them to the bowl.
Hey Jen,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
Made this dish tonight and we loved it. Can’t wait to make it again.
Hey Kristen,
Amazing!! So glad to hear that this dish was a hit, thanks for making it! Happy Saturday! xx
WOW! Read the mixed reviews before making this but how can you go wrong? Me and my 10 month old just gobbled it up! Great recipe once again <3
Thanks so much Jess!! I love to hear that you enjoyed this dish and appreciate you making it! xT