THE RECIPE JOURNAL · Main Course
Becky’s Delicious Gluten-Free Thai Chicken Curry for the Slow Cooker
This flavorful Thai chicken curry is perfect for a cozy night in, combining rich spices and tender chicken made easy in the slow cooker. It’s a delicious gluten-free meal that everyone will love without any fuss.
FROM THE KITCHEN • Becky’s Delicious Gluten-Free Thai Chicken Curry for the Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the coconut milk, liquid aminos, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar right in the slow cooker. Give it a good stir to combine everything. Then, toss in the chopped onion, bell pepper, and cilantro, and stir again to spread the veggies around. Nestle the chicken pieces into the sauce, making sure they’re covered.
02
Step 2
Set the slow cooker to high and let it cook until the chicken is fully cooked through and no longer pink inside—this usually takes about 3 hours. When the chicken is almost done, add the snap peas, stir them in, and let everything cook for another 5 to 10 minutes until the peas are warmed and still a little crisp. Then it’s ready to serve!
Why you’ll love it
This dish combines rich, authentic Thai flavors with the convenience of slow cooking. It’s naturally gluten-free and perfect for busy days when you want a warm, comforting meal without extra fuss.
How to serve
Serve this curry over steamed jasmine rice or cauliflower rice for a low-carb option. It also pairs well with a side of lightly sautéed vegetables or a crisp green salad to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This curry also freezes well for up to 2 months.
