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My review
Becky's Slow Cooker Gluten-Free Thai Chicken Curry
Becky!
"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."
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Ingredients
3 h 20 m servings 434 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- 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; 34.9 g fat; 11.9 g carbohydrates; 22.2 g protein; 58 mg cholesterol; 460 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
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.
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. Wi...
1/5/2015
Was really excited to try this recipe, but flavours turned out very bland. :(