First Step: Prep Your Ingredients Cut the 2 pounds of chicken into even pieces for quick cooking. Chop the 1 shallot, mince the 4 cloves of garlic, and slice the 1 inch of ginger. Measure out the spices like 2 teaspoons of ground turmeric and 1/4 to 1 teaspoon of cayenne pepper. Having these ready makes your Crockpot Coconut Chicken Curry assembly smooth.

Second Step: Combine in the Crockpot Toss the chicken with the sesame oil, ground turmeric, ground ginger, and cayenne in your slow cooker. Add the shallot, garlic, sliced ginger, 2 cans of coconut milk, 2 cups of sweet potatoes, and 2 tablespoons of fish sauce. Stir everything together for an even mix, then cover and set to cook.

Third Step: Cook and Finish Cook on low for 4-6 hours or high for 2-4 hours until the chicken is tender. For thicker sauce, remove the lid and cook on high for another 30 minutes. Stir in the 1/2 cup of fresh cilantro and add salt to taste at the end.

While the curry cooks, prepare the crispy shallot oil by heating 1/2 cup of sesame or peanut oil and frying 3-4 shallots until golden and crisp, about 5 minutes. Remove the shallots, turn off the heat, and stir in 1-3 tablespoons of Thai red curry paste, fresh basil, chili flakes, and salt.

For other methods, you can use the Instant Pot or stove. In the Instant Pot, combine ingredients and cook on high pressure for 8-10 minutes, then sauté to thicken. On the stove, simmer in a Dutch oven for 15-25 minutes until done.