Becky's Slow Cooker Gluten-Free Thai Chicken Curry

Becky's Slow Cooker Gluten-Free Thai Chicken Curry

3
Becky! 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."

Ingredients

3 h 20 m {{adjustedServings}} servings 434 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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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.

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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Reviews

3
  1. 3 Ratings

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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. :(