Follow these steps to make your Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil:

1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
2. Mix the Sauce: In a large bowl, combine the coconut milk, red curry paste, garlic, ginger, fish sauce, brown sugar, and lime juice. Whisk until well combined.
3. Layer Ingredients: Place the diced onion and sliced bell pepper at the bottom of the crockpot. Then, add the seasoned chicken on top.
4. Pour the Sauce: Pour the coconut curry sauce over the chicken and vegetables in the crockpot.
5. Connect the Crockpot: Cover the crockpot and set it to cook for 6-8 hours on low or 3-4 hours on high.
6. Prepare the Crispy Shallots: In the last hour of cooking, heat the vegetable oil in a small pan over medium heat. Fry the thinly sliced shallots until they are golden brown and crispy. Remove and drain on paper towels.
7. Taste and Adjust: Before serving, taste the curry and adjust the seasoning with additional salt, pepper, or lime juice as needed.
8. Serve the Curry: Once cooked, stir in fresh basil leaves for added flavor.
9. Garnish: Top individual servings with crispy fried shallots for a delightful crunch.
10. Enjoy: Serve hot, preferably over rice or alongside naan, ensuring every bite has a bit of that amazing crispy shallot and fragrant basil oil.