1-First, toss the 2 pounds of chicken (a mix of breast and thighs) with 1 tablespoon turmeric, 2 teaspoons ground ginger, 1/4 to 1 teaspoon cayenne pepper, and 3 tablespoons sesame oil right in the crockpot. This step infuses the chicken with those warm spices from the start.

2-Next, add 1 large sliced shallot, 4 cloves garlic, 1-inch piece of sliced fresh ginger, the 2 cans of coconut milk, 2 tablespoons fish sauce, and 2 cups diced sweet potatoes but hold off on the sweet potatoes if you’re cooking longer to keep them from getting too soft.

3-Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours until everything is tender. If you’re using an Instant Pot, it takes about 30 minutes total, including time to thicken the sauce. For stovetop, aim for around 45 minutes of simmering.

4-After the main cooking time, remove the lid and cook on high for another 30 minutes to thicken the sauce. Stir in the 1/2 cup chopped cilantro and add salt to taste for that fresh finish.

5-For the crispy shallot basil oil, thinly slice 3-4 shallots and fry them in 1/2 cup sesame oil until golden and crispy. Remove them, then stir in 1 to 3 tablespoons Thai red curry paste, chopped fresh basil, and chili flakes to taste. Season with salt and drizzle over your curry when serving.