Best Beckys Slow Cooker Gluten Free Thai Chicken Curry Recipes

SLOW COOKER/CROCK POT THAI CHICKEN CURRY

Slow Cooker/Crock Pot Thai Chicken Curry image

Make and share this Slow Cooker/Crock Pot Thai Chicken Curry recipe from Food.com.

Provided by Stacey Dee

Categories Curries

Time 5h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 ounces red curry paste (thai kitchen brand)
2 cups water
2 teaspoons chicken bouillon (better than bouillon brand)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 lbs chicken breasts (cut thinly, into pieces)
1 red bell pepper
1 small onion (cut thin)
1 tablespoon fresh ginger paste
1 tablespoon lime juice
2 (400 ml) cans coconut milk (Chaokoh brand)
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon sriracha sauce (optional)
6 leaves Thai basil
4 ounces bamboo shoots
15 ounces baby corn
2 cups fresh green beans or 2 cups other vegetables

Steps:

Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
stir well, ensuring chicken bouillon and sugar is dispersed.
cook on high for 3 hours or until chicken is thoroughly cooked.
add fresh vegetables and cook for an additional hour or until vegetables are done.
add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
heat until desired temperature or eat immediately.
serve with white rice or coconut rice.

Nutrition Facts : Calories 577.1, Fat 40.6, SaturatedFat 28.8, Cholesterol 72.6, Sodium 575.4, Carbohydrate 29.4, Fiber 3.7, Sugar 10.9, Protein 30.6

GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY

Gluten-Free Thai Green Coconut Chicken Curry image

Put a lime in the coconut and make a yummy curry! This lightened version of the Thai favorite is a little spicy, a little sweet and loaded with delicious veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 15

Ingredients

2 teaspoons vegetable oil
2 shallots, sliced
2 tablespoon gluten-free Thai green curry paste
1 large red bell pepper, cut into large matchstick pieces
1 cup unsalted chicken broth
1 tablespoon cornstarch
1 cup canned light unsweetened coconut milk (not cream of coconut)
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon gluten-free reduced-sodium soy sauce
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 bag (12 oz) frozen sugar snap peas
2 tablespoons fresh lime juice
4 cups hot cooked brown rice
2 sprigs basil, leaves cut thinly

Steps:

In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g