Becky's Slow Cooker Gluten-Free Thai Chicken Curry
4 servings
Ingredients
1 (14 ounce) can coconut milk
2 tablespoons liquid amino acids (such as Bragg®)
2 tablespoons peanut butter
1 teaspoon red curry powder
1 teaspoon red curry paste (such as Thai Kitchen®)
1 teaspoon dried basil
⅛ teaspoon red pepper flakes
½ teaspoon brown sugar
½ sweet onion, chopped
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
4 chicken thighs
1 cup sugar snap peas
Instructions
Step 1
Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
Step 2
Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.
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