Name: Becky's Slow Cooker Gluten-Free Thai Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Coconut milk - 1 (14 ounce) can; Liquid amino acids (such as Bragg®) - 2 tablespoons; Peanut butter - 2 tablespoons; Red curry powder - 1 teaspoon; Red curry paste (such as Thai Kitchen®) - 1 teaspoon; Dried basil - 1 teaspoon; Red pepper flakes - ⅛ teaspoon; Brown sugar - ½ teaspoon; Sweet onion, chopped - ½; Red bell pepper, chopped - ½; Chopped fresh cilantro - ¼ cup; Chicken thighs - 4; Sugar snap peas - 1 cup

Becky's Slow Cooker Gluten-Free Thai Chicken Curry

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Becky's Slow Cooker Gluten-Free Thai Chicken Curry

1. Coconut milk - 1 (14 ounce) can

2. Liquid amino acids (such as Bragg®) - 2 tablespoons

3. Peanut butter - 2 tablespoons

4. Red curry powder - 1 teaspoon

5. Red curry paste (such as Thai Kitchen®) - 1 teaspoon

6. Dried basil - 1 teaspoon

7. Red pepper flakes - ⅛ teaspoon

8. Brown sugar - ½ teaspoon

9. Sweet onion, chopped - ½

10. Red bell pepper, chopped - ½

11. Chopped fresh cilantro - ¼ cup

12. Chicken thighs - 4

13. Sugar snap peas - 1 cup

How to cook deliciously - Becky's Slow Cooker Gluten-Free Thai Chicken Curry

1. Stage

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. Stage

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.