Slow Cooker Gluten-Free Thai Chicken Curry

This slow cooker gluten-free Thai chicken curry recipe is packed with flavors of coconut milk, red curry paste, and spices. It is a delicious and easy weeknight dinner option that can be prepared in just a few minutes.

Ingredients

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves of garlic, minced
• 1 can (14 oz) coconut milk
• 3 tablespoons gluten-free red curry paste
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons honey
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh cilantro leaves, for garnish
• Steamed rice, for serving

Directions

1. In a slow cooker, combine chicken, red bell pepper, yellow bell pepper, onion, garlic, coconut milk, red curry paste, soy sauce, honey, ginger, turmeric, salt, and black pepper.
2. Cover and cook on low heat for 4-6 hours, or until the chicken is cooked through and tender.
3. In a small bowl, dissolve cornstarch in water and stir into the slow cooker. Cook on high heat for an additional 15 minutes, or until the sauce thickens.
4. Serve the Thai chicken curry over steamed rice and garnish with fresh cilantro leaves.

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