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Photo of Becky's Slow Cooker Gluten-Free Thai Chicken Curry by Becky!

Becky's Slow Cooker Gluten-Free Thai Chicken Curry

Rated as 3.67 out of 5 Stars
10 made it  |  3 reviews   |  1 photos
10

Recipe by:

"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
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
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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 11.9 22.2 58 460 Full nutrition

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Reviews

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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.

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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...

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Was really excited to try this recipe, but flavours turned out very bland. :(

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