I love Thai food – but am allergic to peanuts – which means if I want Thai style food, I have to make it myself. Most Thai cooking is preparation intense, so I was happy when my family have the thumbs up to this great entree – it takes no time at all to prepare and can be multiplied for batch cooking, then frozen, easily. Be warned: this is a highly Americanized and less spicy version of Thai red curries! Best served with basmati or jasmine rice and our homemade gluten free naan.

2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
1 Tbsp crushed red pepper OR Red Thai Chili Paste OR Garlic chili sauce (such as Sriracha)
1 tbsp dark brown sugar
1 tbsp gluten free soy sauce
2 15 oz cans diced tomatoes (or 1 quart home canned tomato)
1 tsp fish sauce (optional)
2 tsp minced garlic
1 tsp ground ginger
2 c coconut milk (you can use canned or commercial, drinkable)
1 small onion, chopped (about one cup)
2 cups frozen vegetables (optional. We used mixed frozen veg)
2 large potatoes, peeled and diced (optional)
1/2 c Better Batter Gluten Free Flour

In your crock pot, combine all ingredients, keeping out Better Batter flour for the last step, stirring well to combine. Cook on low for 8 hours or on high for 4 hours, or until chicken is fully cooked. Just before serving, stir Better Batter flour in, 1 tbsp at a time, until the sauce thickens to your liking – this will take about a minute. Serve immediately. This dish is even better if you add chopped cilantro, fresh basil leaves, or both to the top of the dish immediately before serving!

If you are freezing: combine all ingredients except Better Batter Flour in a gallon sized ziploc bag. Press out all air. Be sure to mark the bag to remind yourself of the cooking time and to add the flour at the end.