Chicken Curry with Crispy Shallot Basil Oil Recipe

If you are craving a warming and richly flavored dish that feels both comforting and a little adventurous, this Chicken Curry with Crispy Shallot Basil Oil fits the bill perfectly. Imagine tender chicken simmered in creamy coconut milk infused with turmeric, ginger, and a touch of heat, all topped with a vibrant, crispy shallot and aromatic basil oil that adds a delicious crunch and burst of freshness. It’s a bowl of pure joy that’s as easy to make as it is satisfying to eat — a personal favorite you’ll want to share with everyone you know.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe shines thanks to a handful of simple but essential ingredients. Each one brings its own magic: spices for warmth, coconut milk for creaminess, fresh herbs for brightness, and of course, the crispy shallot basil oil that takes the dish to another level. Let’s dive into exactly what you’ll need to make this flavorful Chicken Curry with Crispy Shallot Basil Oil:

• 2 pounds boneless skinless chicken breasts or thighs: Perfectly tender protein that soaks up all the bold flavors.
• 1 tablespoon ground turmeric: Adds a golden hue and earthy aroma that defines the curry.
• 2 teaspoons ground ginger: Gives a subtle zesty warmth that brightens the sauce.
• 1/4-1 teaspoon cayenne pepper, to taste: Adds just the right amount of heat to keep things exciting.
• 3 tablespoons sesame oil or extra virgin olive oil: For cooking and infusing the dish with a nutty, rich backdrop.
• 1 shallot, chopped: Delivers gentle sweetness and depth of flavor.
• 4 cloves garlic, minced or grated: Essential for that aromatic punch.
• 1 inch fresh ginger, sliced: Fresh ginger complements ground ginger for a layered spicy kick.
• 2 cans full-fat coconut milk: Creates a luscious and creamy curry base.
• 2 tablespoons fish sauce or soy sauce: Brings umami complexity and balances the sweetness.
• Kosher salt: To season perfectly and enhance every ingredient.
• 2 cups sweet potato chunks, thicker is better: Adds natural sweetness and a hearty texture.
• 1/2 cup fresh cilantro, chopped: Brings a fresh, bright finish to the curry.
• 1/2 cup sesame or peanut oil (for shallot oil): The base for that irresistible crispy oil topping.
• 3-4 shallots thinly sliced (for crispy shallot oil): Crisps up beautifully to add texture and flavor.
• 1-3 tablespoons Thai red curry paste: Adds depth and a fragrant kick to the oil blend.
• Chili flakes: A pinch for extra heat in the crispy shallot basil oil.
• 1/2 cup chopped fresh Thai or regular basil: Infuses the oil with herbal brightness and aroma.

How to Make Chicken curry with Crispy Shallot Basil Oil

Step 1: Prep and Layer Flavors

Start by tossing the chicken with ground turmeric, ground ginger, cayenne pepper, and sesame oil. This spice coating is where the magic begins — it allows the chicken to soak up warm, earthy notes and a gentle kick of heat before it even hits the pot. Adding the chopped shallot, minced garlic, sliced fresh ginger, coconut milk, sweet potatoes, and fish sauce next, you’ll build layers of flavor that meld beautifully during cooking. This step sets the foundation for our dish’s rich, aromatic character.

Step 2: Slow Cook or Simmer

Whether you’re using a crockpot, instant pot, or stove, the cooking process makes the chicken incredibly tender and the sauce luxuriously thick. For the crockpot, cook low for 4-6 hours or high for 2-4 hours. If using an instant pot, high pressure for 8-10 minutes works wonders. On the stove, a gentle simmer for 15-25 minutes followed by 10-15 minutes uncovered gets that perfect consistency. This slow, patient cooking is crucial for marrying the sweet potatoes’ natural sweetness with the creamy coconut and fragrant spices.

Step 3: Make the Crispy Shallot Basil Oil

While the curry finishes cooking, turn your attention to the crispy shallot basil oil — the crowning glory of this cken Curry with Crispy Shallot Basil Oil. Heat sesame or peanut oil in a skillet and gently cook the thinly sliced shallots until golden and crisp, about 5 minutes. Carefully remove them with a fork, then stir Thai red curry paste, chili flakes, fresh basil, and a pinch of salt into the warm oil. This aromatic drizzle will add an irresistible crunch and fresh herbaceous notes that elevate the entire dish.

Step 4: Final Touches

Once your curry has thickened, stir in fresh cilantro for a burst of brightness and season with kosher salt to taste. Serve the curry with fluffy rice, spoon the crispy shallot basil oil generously over the top, and scatter the crunchy shallots for texture and flavor that you won’t soon forget.

How to Serve Chicken Curry with Crispy Shallot Basil Oil

Garnishes

Fresh cilantro is a must for a pop of green and fresh flavor that cuts through the richness. The crispy shallots and basil oil serve as a standout garnish that introduces texture and zing, making every bite exciting and layered.

Side Dishes

A simple jasmine rice or coconut rice complements the richness of the curry beautifully, soaking up the sauce perfectly. Alternatively, pair this dish with lightly steamed greens or a crunchy cucumber salad for contrast and freshness.

Creative Ways to Present

For a festive touch, serve the curry in individual bowls topped with microgreens or edible flowers alongside a wedge of lime to brighten flavors. You can also offer small bowls of additional crispy shallot basil oil on the side for guests to drizzle as they please — perfect for sharing and customizing each bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover cken Curry with Crispy Shallot Basil Oil in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making it even more delicious the next day.

Freezing

This curry freezes beautifully. Transfer cooled leftovers to a freezer-safe container, leaving some room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to reincorporate the oils and spices. Add a splash of water or coconut milk if the sauce is too thick. Avoid reheating the crispy shallots; add fresh ones when serving for the best crunch.

FAQs

Can I use different types of chicken for this curry?

Absolutely! Both boneless skinless chicken breasts and thighs work well. Thighs tend to be more tender and forgiving with longer cooking times, but breasts are leaner and still delicious.

Is it possible to make the crispy shallot basil oil without Thai red curry paste?

Yes, you can skip or substitute the Thai red curry paste with a milder curry powder or paprika if you prefer less heat, though the chili paste adds an important depth and slight spiciness to the oil.

Can I make this curry vegan or vegetarian?

Sure! Swap the chicken for hearty vegetables like cauliflower or chickpeas and use soy sauce instead of fish sauce. The coconut milk base and crispy shallot basil oil remain fantastic additions to keep the flavor complex.

How spicy is the Chicken Curry with Crispy Shallot Basil Oil?

The spice level is adjustable by varying the cayenne pepper and chili flakes amounts. The base curry has a gentle warmth, but the crispy shallot basil oil can add more kick if you love bold, spicy flavors.

What is the secret to getting the shallots crispy without burning?

Cooking the shallots over medium heat and watching them closely is key. Stir occasionally and remove them as soon as they turn golden brown to avoid any bitterness from burning.

Final Thoughts

This Chicken Curry with Crispy Shallot Basil Oil is truly a dish that invites you to slow down and enjoy a meal bursting with fragrant spices, creamy coconut richness, and that unforgettable crispy herbal oil hit. Whether you’re cooking for yourself, your family, or friends, it’s sure to become a beloved go-to recipe. Don’t hesitate—give it a try and let the delightful flavors carry you away!

Print