Becky's Slow Cooker Gluten-Free Thai Chicken Curry

Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Don't be afraid of curry! This isn't a spicy dish. This is a super yummy dish that anyone will love, whether they are gluten-free or not! Lovely served over jasmine rice. Garnish with lime, cilantro, basil, chives/scallions, and toasted cashews or peanuts. Absolutely do not skip the garnish; it makes the meal! You can make this spicy or mild, depending on your taste.

By Becky!

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Recipe Summary

prep:
15 mins
cook:
3 hrs 5 mins
total:
3 hrs 20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.

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  • Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

Cook's Note:

You can substitute an orange or yellow bell pepper for the red bell pepper.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving:
434 calories; protein 22.2g; carbohydrates 11.9g; fat 34.9g; cholesterol 58.4mg; sodium 459.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Annjell
Rating: 4 stars
10/18/2014
I had no clue what "liquid amino acid" was. Had to look it up....gluten-free soy sauce or gluten-free tamari is a more helpful term. Read More
Helpful
(10)

Most helpful critical review

Laura Zielonko
Rating: 2 stars
01/05/2015
Was really excited to try this recipe but flavours turned out very bland.:( Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Annjell
Rating: 4 stars
10/18/2014
I had no clue what "liquid amino acid" was. Had to look it up....gluten-free soy sauce or gluten-free tamari is a more helpful term. Read More
Helpful
(10)
Nancy Gibson
Rating: 5 stars
10/18/2014
I make curry dishes a lot. This sounds like a good recipe. Curry's are really good topped with slivered almonds raisins and shredded coconut. These topping really compliment any curry dish. Will try this tonight. Read More
Helpful
(3)
Scott
Rating: 5 stars
01/05/2020
I made this last night and my wife is still raving about it. Only modifications I made was substituting almond butter for peanut butter and went a little heavier on snow peas. Served over jasmine rice. Actually tripled the recipe as we had house guests. It was super quick to assemble. Read More
Helpful
(2)
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Michelle Wasmund
Rating: 5 stars
09/05/2019
Made this for a dinner w friends. Used chicken breast and yellow curry... amazing! Read More
Helpful
(1)
Cbrown
Rating: 4 stars
04/11/2020
I didn't have quite a few of the ingredients, but it still turned out great. I used almond milk instead of coconut milk. I also just did it on the stove top instead of the slow cooker. Served it over a bed of batsami rice and topped with toasted peanuts and cashews. Read More
Laura Zielonko
Rating: 2 stars
01/05/2015
Was really excited to try this recipe but flavours turned out very bland.:( Read More
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