1-First Step: Prep Your Ingredients Begin by trimming and cutting the chicken breasts or thighs into bite-sized pieces. Peel and cut sweet potatoes into large chunks to keep a nice texture after cooking. Thinly slice 1 shallot for cooking, and separately slice 3-4 more shallots for crispy shallot oil. Mince garlic and slice fresh ginger. If using fresh turmeric root, peel and finely grind or grate it. Assemble all ingredients handy to streamline the cooking process.

2-Second Step: Toss Chicken with Spices and Oil In a large crockpot or heavy-bottomed pot, toss chicken pieces with ground turmeric (or fresh turmeric), ground or dried ginger, cayenne pepper (adjust to your heat preference), and 3 tablespoons of sesame or neutral oil. Add the chopped shallot for cooking, minced garlic, and sliced fresh ginger. Mix well to ensure every piece is coated in the aromatic spices and oil.

3-Third Step: Add Coconut Milk, Sweet Potatoes, and Seasonings Pour in two cans (about 800 ml total) of full-fat or unsweetened coconut milk for a creamy, rich broth. Add the sweet potato chunks, and stir in fish sauce or soy sauce for umami and balance. Season with kosher salt to taste. Optionally, add dried chili or chili flakes if you want additional heat.

4-Fourth Step: Cook Low and Slow or on High Heat Cover the pot and cook on low for 4 to 6 hours or on high for 2 to 4 hours to allow the chicken to become tender and the sweet potatoes to soften with the fragrant turmeric and coconut milk. For a thicker sauce, remove the lid towards the end and simmer on high heat for an additional 20 to 30 minutes.

5-Fifth Step: Prepare Crispy Shallot Oil While the chicken cooks, heat ½ cup of sesame, peanut, or neutral oil in a skillet over medium heat. Add the thinly sliced shallots and cook, stirring frequently, until golden and crispy but not burnt about 5 minutes. Remove shallots with a slotted spoon, drain on paper towels. Turn off heat, stir in Thai red curry paste (optional), chopped fresh basil, and chili flakes if using. Season lightly with salt for a flavorful garnish.

6-Final Step: Assemble and Serve Once the chicken and sweet potatoes are tender and flavors melded, stir in chopped fresh cilantro to brighten the dish. Adjust salt or fish sauce as needed. Serve the warm coconut turmeric chicken and sweet potatoes over cooked rice or noodles. Drizzle generously with the crispy shallot oil and sprinkle crispy shallots on top for delightful crunch and aroma. Garnish with extra cilantro and basil if desired, alongside lime wedges for a zesty finish.