Becky's Slow Cooker Gluten-Free Thai Chicken Curry recipe
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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
Nutrition Info
- 434 caloriescarbohydrate: 11.9 gcholesterol: 58.4 mgfat: 34.9 gfiber: 3.6 gprotein: 22.2 gsaturatedFat: 22.1 gservingSize: -sodium: 459.8 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Becky's Slow Cooker Gluten-Free Thai Chicken Curry
Directions
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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.