Becky's Slow Cooker Gluten-Free Thai Chicken Curry Recipe - Allrecipes.com
Becky's Slow Cooker Gluten-Free Thai Chicken Curry Recipe
  • READY IN 3+ hrs

Becky's Slow Cooker Gluten-Free Thai Chicken Curry

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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs 5 mins
  • READY IN

    3 hrs 20 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Absolutely do not skip the garnish! This makes the meal! You can make this spicy or mild, depending on your taste.
  • You can substitute an orange or yellow bell pepper for the red bell pepper.
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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 460 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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