Becky's Slow Cooker Gluten-Free Thai Chicken Curry
Description
Make delicious gluten-free Thai chicken curry in your slow cooker using this simple recipe.
Ingredients
•
1 (14 ounce) can coconut milk
•
2 tablespoons liquid amino acids (such as Bragg®)
•
2 tablespoons peanut butter
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1 teaspoon red curry powder
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1 teaspoon red curry paste (such as Thai Kitchen®)
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1 teaspoon dried basil
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1/8 teaspoon red pepper flakes
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1/2 teaspoon brown sugar
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1/2 sweet onion, chopped
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1/2 red bell pepper, chopped
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1/4 cup chopped fresh cilantro
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4 chicken thighs
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1 cup sugar snap peas
Directions
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.
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.