1-First, toss the 2 pounds of chicken (a mix of breast and thighs) with 1 tablespoon ground turmeric, 2 teaspoons ground ginger, 1/4 to 1 teaspoon cayenne pepper, and 3 tablespoons sesame oil right in the crockpot. This mix of spices infuses the chicken with flavor from the start. Next, add 1 large shallot, 4 cloves garlic, 1 inch fresh ginger root, 2 cans coconut milk, 2 cups peeled and chopped sweet potatoes, and 2 tablespoons fish sauce for that savory depth.

2-Cover the crockpot and let it cook on low for 4-6 hours or on high for 2-4 hours, allowing the ingredients to meld beautifully. About 30 minutes before it’s done, remove the lid and switch to high to thicken the sauce, stirring in 1/2 cup fresh cilantro and seasoning with salt to taste. While that’s happening, make the crispy shallot oil by frying 3-4 thinly sliced shallots in 1/2 cup sesame or peanut oil until golden and crisp, then remove them and stir in 1-3 tablespoons Thai red curry paste, fresh basil leaves, chili flakes to taste, and a pinch of salt.

3-For the Instant Pot method, which takes about 30 minutes, follow the same initial steps but cook on high pressure for 8-10 minutes, then release steam and simmer to thicken.

4-The stove method, ready in around 45 minutes, involves combining everything in a Dutch oven and simmering until tender. Serve over rice, drizzled with the shallot oil and topped with crispy shallots, garnished with fresh cilantro and lime juice for a fresh twist.