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

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.