becky's slow cooker gluten-free thai chicken curry

Ingredients

• Servings: 4
• 1 (14 ounce) can coconut milk
• 2 tablespoons liquid amino acid (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
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon brown sugar
• 1/2 sweet onion, chopped
• 1/2 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• 4 chicken thighs
• 1 cup sugar snap peas

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 20 mins


• 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.
• 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.