Becky's Slow Cooker Gluten-Free Thai Chicken Curry

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.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 434 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.