1-Begin by mixing the 2 pounds of chicken with 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 1/4 to 1 teaspoon cayenne pepper, and 3 tablespoons sesame oil right in your crockpot. That initial toss helps the spices cling to the chicken for maximum flavor absorption. Next, add in the chopped large shallot, minced 4 cloves garlic, sliced 1 inch fresh ginger, 2 cans of coconut milk (about 13.5 ounces each), 2 tablespoons fish sauce, and 2 cups diced sweet potatoes, then give it all a good stir to combine.

2-Cover the crockpot and let it cook on low for 4 to 6 hours or on high for 2 to 4 hours your kitchen will smell amazing as it simmers. Once the time is up, remove the lid and switch to high for another 30 minutes to thicken that creamy sauce. Finally, stir in the 1/2 cup chopped fresh cilantro and season with salt to taste for a fresh finish.

3-While your curry is finishing up, let’s make the crispy shallot basil oil to take this dish to the next level. Heat 1/2 cup sesame or peanut oil in a small skillet over medium heat, then add 3 to 4 thinly sliced shallots and cook until they’re golden and crisp, about 5 minutes. Use a slotted spoon to scoop out the shallots and set them aside.

4-Into the same hot oil, stir in 1 to 3 tablespoons Thai red curry paste, chopped fresh basil to taste, chili flakes to taste, and salt to taste, cooking just briefly before turning off the heat. This oil adds a crunchy, flavorful topping that makes every bite pop.