Ingredients

Adjust Servings:

	1 (14 ounce) can coconut milk
	2 tbsp liquid amino acids (such as Bragg®)
	2 tbsp peanut butter
	1 tsp red curry powder
	1 tsp red curry paste
	1 tsp dried basil
	1/8 tsp red pepper flakes
	1/2 tsp brown sugar
	1/2 sweet onion – chopped
	1/2 red bell pepper – chopped
	1/4 cup fresh cilantro – chopped
	4 chicken thighs
	1 cup sugar snap peas

Nutritional information

434

calories

11.9 g

carbohydrates

22.2 g

protein

34.9 g

fat

460 mg

sodium

58 mg

cholesterol

Slow Cooker Gluten-Free Thai Chicken Curry

Name: Slow Cooker Gluten-Free Thai Chicken Curry
Prep time: 15 min
Yield: 4 Servings
Ingredients: 1 (14 ounce) can coconut milk; 2 tbsp liquid amino acids (such as Bragg®); 2 tbsp peanut butter; 1 tsp red curry powder; 1 tsp red curry paste; 1 tsp dried basil; 1/8 tsp red pepper flakes; 1/2 tsp brown sugar; 1/2 sweet onion – chopped; 1/2 red bell pepper – chopped; 1/4 cup fresh cilantro – chopped; 4 chicken thighs; 1 cup sugar snap peas

Features:

Cuisine:

Thai

3 hrs 20 mins
Serves 4
Medium

Ingredients

1 (14 ounce) can coconut milk
2 tbsp liquid amino acids (such as Bragg®)
2 tbsp peanut butter
1 tsp red curry powder
1 tsp red curry paste
1 tsp dried basil
1/8 tsp red pepper flakes
1/2 tsp brown sugar
1/2 sweet onion – chopped
1/2 red bell pepper – chopped
1/4 cup fresh cilantro – chopped
4 chicken thighs
1 cup sugar snap peas

How to make Slow Cooker Gluten-Free Thai Chicken Curry

Whisk brown sugar, liquid amino acid, red curry powder, basil, red pepper flakes, red curry paste, peanut butter, and coconut milk together in a slow cooker.
Add the onion, cilantro, and bell peppers to slow cooker; stir.
Place chicken in the slow cooker.
Cook at a high temperature until the chicken is no longer pink in the center.
Stir in snap peas, and continue cooking until peas are cooked through.

Trivia

Female chickens are called pullets until they are old enough to lay eggs.