When you need a dinner that feels warm and comforting, this Crockpot Coconut Chicken Curry always hits the spot. Packed with Thai-inspired flavors couldn’t be much easier to make. The slow cooker does most of the work, so you can put everything in, let it cook, and come back to a delicious meal.
Serve it over fluffy basmati rice with fresh herbs and a squeeze of lime, and you’ve got yourself a new favorite dinner recipe.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Calories: Approximately 472 per serving
Ingredients
For the Coconut Chicken Curry
- 2 pounds boneless, skinless chicken breasts or chicken thighs
- 1 tablespoon ground turmeric
- 2 teaspoons ground ginger
- 1/4 to 1 teaspoon cayenne pepper, depending on how spicy you like it
- 3 tablespoons sesame oil or extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, minced or grated
- 1-inch piece fresh ginger, sliced
- 2 cans full-fat coconut milk
- 2 tablespoons fish sauce or soy sauce
- Kosher salt, to taste
- 2 cups sweet potato chunks, cut into thick pieces
- 1/2 cup chopped fresh cilantro
For the Crispy Shallot Basil Oil
- 1/2 cup sesame oil or peanut oil
- 3 to 4 shallots, thinly sliced
- 1 to 3 tablespoons Thai red curry paste
- Chili flakes, to taste
- 1/2 cup chopped fresh Thai basil or regular basil
Instructions
Crockpot Method
Step 1: Add Everything to the Slow Cooker
Place the chicken in your crockpot. Sprinkle over the turmeric, ground ginger, cayenne pepper, and drizzle in the sesame oil. Toss everything together so the chicken is coated with the spices.
Add the chopped shallot, garlic, fresh ginger slices, coconut milk, sweet potato chunks, and fish sauce. Cover with the lid and cook on Low for 4 to 6 hours or High for 2 to 4 hours, until the chicken is tender and fully cooked.
If you’re planning to cook it closer to 6 hours, wait to add the sweet potatoes until about 3 hours before serving. This helps them stay nice and chunky instead of melting into the sauce.
Step 2: Thicken the Curry
Once the chicken is cooked, remove the lid and switch the slow cooker to High. Let the curry cook for another 30 minutes so the sauce thickens a little.
Stir in the fresh cilantro and season with kosher salt to taste.
Make the Crispy Shallot Basil Oil
While the curry finishes cooking, heat the sesame or peanut oil in a skillet over medium heat.
Add the sliced shallots and cook for about 5 minutes, stirring now and then, until they’re golden brown and crispy.
Use a fork or slotted spoon to remove the shallots and set them aside.
Turn off the heat, then stir the Thai red curry paste, chopped basil, and chili flakes into the warm oil. Mix until everything is combined, then season with a little salt if needed.
Serve
Spoon the curry over warm basmati rice. Drizzle the basil oil over the top and finish with the crispy shallots.
If you like, add extra cilantro and a squeeze of fresh lime juice before serving. Warm naan or your favorite flatbread is also perfect for scooping up every last bit of the creamy curry sauce.
Instant Pot Method
Add the chicken, turmeric, ground ginger, cayenne pepper, sesame oil, shallot, garlic, fresh ginger, coconut milk, sweet potatoes, and fish sauce to the Instant Pot.
Lock the lid and cook on High Pressure for 8 to 10 minutes.
Carefully release the pressure, then switch to the Sauté setting. Let the curry simmer for about 10 minutes until the sauce thickens.
Stir in the cilantro, season with kosher salt, then finish with the crispy shallot basil oil before serving.
Stovetop Method
Add the chicken, turmeric, ground ginger, cayenne pepper, sesame oil, shallot, garlic, fresh ginger, coconut milk, sweet potatoes, and fish sauce to a large Dutch oven.
Cover and cook over medium heat for 15 to 25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the lid and let the curry simmer over medium-high heat for another 10 to 15 minutes until the sauce becomes rich and creamy.
Stir in the cilantro, season with kosher salt, and top with the crispy shallot basil oil before serving.
This curry tastes even better the next day, making it a great meal prep option. Store leftovers in an airtight container in the refrigerator and simply reheat when you’re ready to enjoy another bowl.
Nutrition Disclaimer: Nutritional information is an estimate and may vary depending on the ingredients and brands you use.
If you make this Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil, don’t forget to share it on Pinterest or Facebook and tag your account. We’d love to see your version and how you made it your own!