Slow Cooker Chicken Red Curry, gluten-free
Slow Cooker Chicken Red Curry is one of the easiest dinners you can cook. It's gluten-free, dairy-free, tasty, healthy, and cooked all in one pot. Curry paste, garlic, ginger, soy and lime add so much flavour while it cooks simmering slowly. Simply add all the ingredients, set, forget and come back home to a delicious-smelling and tasting meal.
What is Red Curry?
Red Curry is made from an assortment of red chillies which gives it a bold, mild to hot and spicy flavour. In a red curry paste, other herbs and spices included are coriander, cumin, lemongrass, ginger and garlic.
Why You'll LOVE this Recipe
It's an easy family meal as the level of heat can be regulated by how much red curry paste you add to the slow cooker.
Cooks in a slow cooker and it allows for hands-off cooking (no stirring required)
It's a one-pot recipe.
The extended cooking time and lower temperatures, allow better distribution of flavours making it tasty.
Makes for a great weeknight meal, can be served to guests, and makes for great meal prep.
It's gluten-free, dairy-free and if paired with steamed cauliflower rice, it's also grain-free!
The spices in a red curry are beneficial to our health as they boost blood flow and function.
Watch How to Make It
Pairing with Noodles or Rice
I prefer to serve this Slow Cooker Chicken Red Curry with these flat noodles and that is because I love the way the sauce coats the noodles, making them slurpy and juicy. Many flay noodles in Asian grocery stores are not gluten-free and this is why I prefer to use Chang's Pad Thai Flat Rice Noodles.
However, if you prefer to serve this with rice, here is the recipe for my STOVETOP RICE.
Meal Prep
This recipe makes for great meal prep. Simply allow it to cool and divide it between five microwave-safe, liquid-tight containers. There is nothing better than throwing ingredients into a slow cooker, leaving it to cook for a few hours and the result is having lunch ready for the whole week ahead!
It saves time, saves money and reduces clean-up. It's a win, win, win!
Other Chicken and Slow Cooker Recipes
Slow Cooker Chicken Red Curry, gluten-free
Serves 4-6
Prep 10 minutes
Cook 4 hours on high
INGREDIENTS
Chicken Curry:
1kg or 3 large chicken breasts, cut into 4cm diced pieces
1 large onion, diced
4 small potatoes, cut into half
300g green beans
3-5 tablespoons red curry paste, gluten-free (depending on personal 'spicy' taste level)
2 tablespoon garlic, finely grated
1 tablespoon ginger, finely grated
2 tablespoons soy sauce, gluten-free
2 tablespoons fresh lime juice
1 x 400g can coconut milk
1 cup water or chicken stock/broth
Sea salt and pepper
To Serve:
Flat rice noodles, gluten-free
Lime
Coriander
Chilli
Sesame seeds
1. Prepare and cook the Chicken Curry: Add to the slow cooker the onion, chicken, potatoes, garlic, ginger, red curry paste, soy sauce, lime, and water or chicken stock/ broth. Season with sea salt and pepper. Cover and cook on high for 4 hours or on slow for 8 hours (add an extra half a cup of water or stock if needed).
2. Green beans and coconut milk: Once the chicken is cooked, add the green beans and coconut milk and cook for a further 30 minutes on high.
3. Preparing flat noodles: In the meantime, soak the noodles in a bowl of boiling water according to packet instructions. This is usually 10-12 minutes. Strain the noodles, and separate them between bowls.
4. Assemble and serve: Divide the chicken and vegetables between the bowls and ladle plenty of sauce over the top. Garnish with chilli slices, coriander, sesame seeds and a good squeeze of lime juice.
*IMPORTANT TO NOTE: As coconut milk has NO added binders or chemicals, it can separate when cooked for a long time in a slow cooker, however, this is only a ‘cosmetic’ issue and the food will still taste delicious. If this cosmetic issue does not bother you and you prefer to add all the ingredients at once, then follow the instructions below. Please note extra ingredient included is corn starch to assist with the prevention of splitting.
Adding all ingredients at the same time:
First, combine 1 tablespoon of corn flour/ starch with 1 cup of water (or chicken stock). Add this to the slow cooker. Then add to the slow cooker the chicken, onion, potatoes, green beans, red curry paste, garlic, ginger, soy and coconut milk. Do not add the lime juice. Cover and cook on high for 4 hours or on slow for 8 hours. Once cooked, squeeze lime juice and stir to combine. Garnish and serve.
Recipe and Photography by Margaret Pahos @CreateCookShare
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