Becky's Slow Cooker Gluten-Free Thai Chicken Curry recipe

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Ingredients

1 (14 ounce) can coconut milk
2 tablespoons liquid amino acids (such as Bragg®)
2 tablespoons peanut butter
1 teaspoon red curry powder
1 teaspoon red curry paste (such as Thai Kitchen®)
1 teaspoon dried basil
⅛ teaspoon red pepper flakes
½ teaspoon brown sugar
½ sweet onion, chopped
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
4 chicken thighs
1 cup sugar snap peas

Nutrition Info

434 calories
carbohydrate: 11.9 g
cholesterol: 58.4 mg
fat: 34.9 g
fiber: 3.6 g
protein: 22.2 g
saturatedFat: 22.1 g
servingSize: -
sodium: 459.8 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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