The Best Slow Cooker Thai Curry Chicken Recipe... And it's Gluten Free! ~ Cheoff Geoff

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade paste can be fresher and lower in preservatives.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor without fish.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

Set the slow cooker to the sauté function and add olive oil.

Add chopped onion, garlic, and a pinch of salt; sauté until the onions are translucent.

Add chicken thighs that have been marinated with olive oil, Cajun spice, salt, pepper, and cumin; brown the chicken for a few minutes.

Chop zucchini into half and then into chunks, add to the mixture.

Wash and chop russet potato into rustic chunks, add to the mixture.

Chop bell peppers into thick pieces, add to the mixture.

Chop carrots into half and then angle cut into pieces, add to the mixture.

Deglaze the slow cooker with a bit of beer to pick up flavors from the bottom.

Add 1 cup of Thai curry paste to the mixture and stir well to activate the oils.

Add 2 tablespoons of brown sugar and stir in.

Add 2 tablespoons of soy sauce and 2 tablespoons of rice wine vinegar, mix well.

Add all the vegetables and chicken into the slow cooker and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens