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Becky's Slow Cooker Gluten-Free Thai Chicken Curry

Becky's Slow Cooker Gluten-Free Thai Chicken Curry

  • Prep

    15 m
  • Cook

    3 h 5 m
  • Ready In

    3 h 20 m
Becky!

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.

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Ingredients {{adjustedServings}} servings

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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

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.
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