1-Gathering and Prepping Ingredients: First, grab everything on your list and get it ready in about 20 minutes of prep time. Toss the 2 pounds of chicken (a mix of breast and thigh works best) with 1 tablespoon ground turmeric, 2 teaspoons ground ginger, ¼ to 1 teaspoon cayenne pepper, and 3 tablespoons sesame oil right in the crockpot. This quick mix infuses the chicken with bold flavors from the get-go.

2-Building the Base: Next, add in 1 large shallot, 4 garlic cloves, 1-inch sliced fresh ginger root, 2 cans of coconut milk, 2 cups diced sweet potatoes, and 2 tablespoons fish sauce. Cover the crockpot and set it to cook on low for 4 6 hours or high for 2 4 hours it’s that easy! For firmer sweet potatoes, toss them in about 3 hours before finishing on low.

3-Finishing Touches: Uncover and cook on high for 30 minutes to thicken the sauce, then stir in ½ cup chopped fresh cilantro and a bit of salt to taste. While that’s happening, make the crispy shallot basil oil: Heat ½ cup sesame or peanut oil, fry 3 4 thinly sliced shallots until golden (about 5 minutes), remove them, and stir in 1 3 tablespoons Thai red curry paste, fresh basil, chili flakes, and salt.

4-Serve your curry over rice, drizzled with the oil and topped with those crispy shallots don’t forget a garnish of cilantro and lime, plus naan or flatbread on the side.

5-Alternative cooking methods: If you’re short on time, try alternative methods like the Instant Pot: Cook on high pressure for 8 10 minutes, release steam, and sauté for 10 minutes to thicken. Or go stovetop: Simmer covered in a Dutch oven for 15 25 minutes, then uncover for 10 15 minutes. Total time can range from 30 minutes for these options to 4 hours 20 minutes for crockpot low, and leftovers refrigerate well!