How to Make Becky's Slow Cooker Gluten-Free Thai Chicken Curry - A Step-by-Step Guide

Thai cuisine is known for its bold flavors and aromatic spices, and one dish that captures the essence of Thai cooking is the classic chicken curry. With its rich and creamy coconut milk base, fragrant curry paste, and tender chunks of chicken, this dish is a favorite for many.

For those with gluten sensitivities or celiac disease, enjoying traditional Thai curry can be a challenge due to the use of wheat-based ingredients such as soy sauce and curry pastes that may contain gluten. Howeve...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 3 hrs 5 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • Nutrition

    434 cal.

    • Total Fat: 35g
    • Saturated Fat: 22g
    • Cholesterol: 58mg
    • Sodium: 460mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 22g
    • Vitamin C: 27mg
    • Calcium: 65mg
    • Iron: 5mg
    • Potassium: 493mg