Creating Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is straightforward and rewarding. Just follow these easy steps:

1. Prepare the Chicken: Place the chicken thighs in the bottom of the crockpot.
2. Make the Curry Sauce: In a bowl, mix the coconut milk, red curry paste, fish sauce, and brown sugar until well combined.
3. Add Sauce to Crockpot: Pour the sauce mixture over the chicken, ensuring all pieces are well-coated.
4. Cook: Cover the crockpot and set it to low for 4-6 hours or high for 2-3 hours. The chicken should be very tender and easily shredded.
5. Crispy Shallots: In a small skillet, heat oil over medium heat. Add the shallots and cook until golden brown and crispy. This may take about 5-7 minutes. Be cautious not to burn them.
6. Shred the Chicken: Once cooked, remove the chicken from the crockpot, shredding it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce.
7. Garnish: Serve the curry hot, garnished with crispy shallots and fresh basil leaves.

With these straightforward steps, you’ll achieve a deliciously aromatic Crockpot Coconut Chicken Curry that’s ready to delight your family and friends.