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Becky's Slow Cooker Gluten-Free Thai Chicken Curry


"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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3 h 20 m servings 434 cals
Original recipe yields 4 servings

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  • Prep

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  • Ready In

  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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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.

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...

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