Go Back
–+ servings
Slow Cooker Coconut Curry Chicken with Crispy Shallot Oil

Slow Cooker Coconut Curry Chicken with Crispy Shallot Oil Magic

Experience the magic of Slow Cooker Coconut Curry Chicken with Crispy Shallot Oil, a comforting feast perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 pounds Boneless skinless chicken breasts or thighs Thighs are juicier.
  • 1 teaspoon Ground turmeric Adds vibrant color.
  • 1 teaspoon Ground ginger Freshens the dish's flavor.
  • 1 teaspoon Cayenne pepper Adjust to taste for customizable heat.
  • 2 tablespoons Sesame oil Infuses a nutty flavor.
  • 1 cup Shallot (chopped) Provides subtle sweetness.
  • 4 cloves Garlic (minced/grated) Essential for flavor.
  • 1 inch Fresh ginger (sliced) Enhances aroma.
  • 1 can Coconut milk (full-fat) Creates a creamy base.
  • 2 tablespoons Fish sauce or soy sauce Adds umami depth.
  • 1 teaspoon Kosher salt Necessary for seasoning.
  • 2 cups Sweet potatoes (chunks) Offers sweetness and texture.
  • 1/4 cup Fresh cilantro (chopped) Brightens flavor.
  • 2 tablespoons Thai red curry paste Central to the dish's flavor.
  • 1 teaspoon Chili flakes Optional heat.
  • 1/4 cup Basil (Thai or regular, chopped) Adds fresh herbal notes.
For the Crispy Shallot Oil
  • 1/2 cup Sesame or peanut oil For frying shallots.
  • 2 shallots Shallots (thinly sliced) Essential for the crispy topping.

Equipment

  • Slow Cooker
  • Skillet
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. In a large bowl, toss the boneless chicken breasts or thighs with ground turmeric, ground ginger, cayenne pepper, and sesame oil until evenly coated.
  2. Place the seasoned chicken at the bottom of the slow cooker. Add chopped shallots, minced garlic, and sliced fresh ginger.
  3. Pour in a can of full-fat coconut milk, stirring gently to mix the ingredients.
  4. Incorporate sweet potato chunks followed by a splash of fish sauce or soy sauce. Season with kosher salt to taste.
  5. Cover the slow cooker and set it to cook on low for 4-6 hours or high for 2-4 hours.
  6. Once finished, remove the lid and increase the heat to high to simmer uncovered for 30 minutes.
  7. Stir in fresh chopped cilantro and adjust seasoning as needed.
  8. In a skillet, heat sesame oil and fry thinly sliced shallots until golden brown and crispy.
  9. Serve the coconut curry over cooked rice, drizzle with crispy shallot oil, and garnish with fresh basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

Searing the chicken before slow cooking intensifies flavor. Customize spice levels to preference.

Tried this recipe?

Let us know how it was!