Creating the Crockpot Coconut Chicken Curry can be straightforward if you follow these simple steps:

1. Prepare the Chicken: Season the chicken thighs with salt and pepper. Place them in the crockpot.
2. Mix the Curry Sauce: In a mixing bowl, combine the coconut milk, red curry paste, diced onion, minced garlic, ginger, chicken broth, fish sauce, and lime juice. Stir well to mix all the ingredients.
3. Add Vegetables: Pour the curry sauce over the chicken in the crockpot. Then add the sliced bell pepper and green beans on top.
4. Cook: Cover the crockpot and set it to low for 4 to 6 hours, or high for 2 to 3 hours, until the chicken is tender and cooked through.
5. Make the Crispy Shallot Basil Oil: While the curry is cooking, heat olive oil in a small pan over medium heat. Add the shallots and cook until they are golden and crispy. Remove from heat and stir in the fresh basil leaves. Season with salt to taste.
6. Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the curry and stir to combine.
7. Serve: Ladle the coconut chicken curry into bowls and top with the crispy shallot basil oil. Garnish with fresh basil leaves.

These steps will guide you in creating this incredible dish effortlessly.