Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Name: Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Thai
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 2 cans full-fat coconut milk; 3 tablespoons sesame oil or extra virgin olive oil; 1 shallot, chopped; 4 cloves garlic, minced; 2 cups sweet potato chunks; 2 tablespoons soy sauce; Fresh cilantro and basil for garnish

Published: December 28, 2025

by lara

Why You’ll Love This Recipe

Effortless Preparation: With minimal prep time, you can easily whip up this delicious curry.
Rich Flavor Profile: The combination of spices and coconut milk creates a depth of flavor that tantalizes your taste buds.
Versatile Ingredients: You can customize the recipe by adding your favorite vegetables or adjusting the spice levels.
Perfect for Meal Prep: Make a large batch and enjoy leftovers throughout the week!
Family-Friendly: Kids and adults alike will love this tasty curry, making it great for family dinners.

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather these essential tools beforehand.

Essential Tools and Equipment

Crockpot
Cutting board
Knife
Measuring spoons
Mixing bowl

Importance of Each Tool

Crockpot: This tool allows for slow cooking, which enhances flavors and tenderizes the chicken perfectly.
Cutting board: A sturdy cutting board provides a safe surface for chopping ingredients efficiently.
Knife: A sharp knife makes quick work of slicing vegetables and proteins, saving you time in preparation.

Ingredients

This Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is packed with vibrant flavors. Here’s what you’ll need:

For the 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
2 tablespoons soy sauce
Kosher salt to taste
2 cups sweet potato chunks (thicker is better)
1/2 cup fresh cilantro, chopped

For the Crispy Shallot Basil Oil

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

How to Make Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Step 1: Prepare the Chicken

Start by seasoning the chicken. In a mixing bowl, combine turmeric, ground ginger, cayenne pepper, and salt. Rub this mixture evenly over the chicken pieces.

Step 2: Sauté Aromatics

In a skillet over medium heat, add sesame oil. Add chopped shallot, minced garlic, and sliced fresh ginger. Sauté until fragrant (about 3-5 minutes).

Step 3: Combine Ingredients in Crockpot

Transfer the sautéed aromatics to your crockpot. Add in seasoned chicken, sweet potato chunks, coconut milk, and soy sauce. Stir well to combine everything.

Step 4: Slow Cook

Set your crockpot on low heat for 240 minutes (4 hours). Let all the flavors meld together while keeping your kitchen smelling incredible!

Step 5: Make Crispy Shallot Basil Oil

While the curry cooks, heat sesame or peanut oil in a small pan over medium heat. Add thinly sliced shallots and fry until golden brown. Remove from heat and stir in chopped basil and chili flakes.

Step 6: Serve

Once cooked through, shred the chicken within the pot using two forks. Serve hot with steamed rice or bread. Drizzle with crispy shallot basil oil before enjoying!

How to Serve Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Serving Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil can elevate your dining experience. This flavorful dish pairs well with various sides and garnishes that enhance its rich flavors.

Pair with Rice

Coconut Rice: Cook rice in coconut milk for a subtle sweetness that complements the curry.
Jasmine Rice: Light and fragrant, jasmine rice absorbs the curry’s sauce beautifully.

Add Fresh Herbs

Chopped Cilantro: Sprinkle fresh cilantro on top for a burst of color and flavor.
Thai Basil: Use fresh Thai basil for an aromatic twist that adds depth.

Include Crunchy Toppings

Crispy Shallots: Top with fried shallots for a delightful crunch that contrasts the creamy curry.
Chili Flakes: A sprinkle of chili flakes can add extra heat for spice lovers.

Serve with Bread

Naan Bread: Soft naan is perfect for scooping up the curry and soaking up the sauce.
Pita Bread: Warm pita bread adds a light texture that complements the dish well.

How to Perfect Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Perfecting your Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is all about balancing flavors and textures. Here are some tips to ensure a delicious outcome.

Use Quality Ingredients: Fresh spices and high-quality coconut milk will enhance the flavor profile significantly.
Adjust Spice Levels: Start with less cayenne pepper and gradually add more to suit your taste preference.
Cook Low and Slow: Allowing the curry to cook for a longer time on low heat deepens the flavors.
Don’t Skip the Oil: Using sesame or peanut oil when frying shallots creates a richer taste in the crispy topping.
Add Veggies Wisely: Incorporate vegetables like bell peppers or spinach towards the end of cooking to keep them vibrant and tender.
Taste Before Serving: Always taste your curry before serving; adjust seasoning with salt or additional spices as needed.

Best Side Dishes for Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Pairing side dishes with your Crockpot Coconut Chicken Curry enhances its enjoyment. Here are some great choices:

Steamed Broccoli: Bright green broccoli provides a nutritious balance to the rich curry.
Quinoa Salad: A light quinoa salad mixed with cucumber, tomato, and a lemon dressing offers freshness.
Roasted Cauliflower: Seasoned roasted cauliflower adds a nice texture contrast to the creamy dish.
Zucchini Noodles: Spiralized zucchini is a low-carb alternative that soaks up all the delicious flavors.
Mango Chutney: A sweet mango chutney provides an excellent contrast to spicy notes in the curry.
Cucumber Raita: This cooling yogurt dip made from cucumbers helps tone down spiciness while adding creaminess.

Common Mistakes to Avoid

When making Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil, it’s essential to avoid common pitfalls for the best results.

Boldly skip prep work: Not preparing your ingredients beforehand can lead to uneven cooking. Always chop and measure your ingredients before you start.
Ignoring spice levels: Adding too much or too little spice can alter the flavor significantly. Start with smaller amounts, and adjust according to your taste.
Using the wrong cut of chicken: Opting for skin-on or bone-in chicken may result in a greasy dish. Stick to boneless, skinless cuts for a cleaner curry.
Overloading the crockpot: Stuffing too many ingredients in can prevent proper cooking. Make sure to follow recommended quantities for best results.
Neglecting garnishes: Skipping fresh herbs like basil and cilantro takes away from the dish’s flavor profile. Always finish with fresh toppings for an elevated taste.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container.
Keep in the fridge for up to 4 days.

Freezing Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Use freezer-safe containers or bags.
This dish can be frozen for up to 3 months.

Reheating Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

Oven: Preheat to 350°F (175°C) and heat covered until warm, about 20-30 minutes.
Microwave: Heat in short intervals, stirring in between, until warmed through.
Stovetop: Warm over medium heat, stirring occasionally until heated thoroughly.

Frequently Asked Questions

Here are some answers to common questions regarding Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil.

What is Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil?

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a Thai-inspired dish featuring tender chicken simmered in coconut milk and spices.

How long does it take to make this curry?

The total time is approximately 4 hours on low heat in the crockpot, plus 20 minutes of prep time.

Can I customize the spice level?

Yes! Adjust the cayenne pepper according to your preference. Start small and increase as needed.

What can I serve with this curry?

This curry pairs well with rice or quinoa, providing a hearty meal that balances flavors beautifully.

How do I store leftovers?

Leftovers should be stored in airtight containers in the fridge for up to 4 days or can be frozen for later use.

Final Thoughts

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a delightful dish perfect for warming up on chilly days. Its rich flavors and aromas make it a family favorite, while its versatility allows you to customize it with your favorite vegetables or spices. Don’t hesitate to try this recipe; it’s sure to become a staple!

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