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Becky's Slow Cooker Gluten-Free Thai Chicken Curry
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Prep Time:
15 minutes
Cook Time:
185 minutes
Total Time:
200 minutes
Create a flavorful gluten-free Thai chicken curry effortlessly in your slow cooker with this easy recipe.
Ingredients:
  • 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
  • 0.125 teaspoon red pepper flakes
  • 0.5 teaspoon brown sugar
  • 0.5 sweet onion, chopped
  • 0.5 red bell pepper, chopped
  • 0.25 cup chopped fresh cilantro
  • 4 chicken thighs
  • 1 cup sugar snap peas
Instructions:
  • In the crock of a slow cooker, combine coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar. Add onion, bell pepper, and cilantro; mix well. Add chicken to the slow cooker.
  • Cook on High for 3 hours until chicken is cooked through. Add snap peas, stir, and cook for an additional 5 to 10 minutes until peas are heated through.

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