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Gluten-Free Slow Cooker Thai Chicken Curry

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PREP TIME
15 min
COOKING TIME
185 min
TOTAL TIME
200 min
SERVINGS
4 servings
Dinner Thai
Gluten-Free Slow Cooker Thai Chicken Curry
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
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon brown sugar
  • 1/2 sweet onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 cup chopped fresh cilantro
  • 4 chicken thighs
  • 1 cup sugar snap peas
Instructions
1
Combine coconut milk, liquid amino acid, peanut butter, red curry powder, and red curry paste in a slow cooker. Mix well to create a smooth sauce. Add the fragrant basil leaves and a pinch of heat with red pepper flakes, as well as brown sugar to balance the flavors. Stir until everything is fully incorporated.
2
Next, add sliced onions and bell peppers to the slow cooker, stirring gently to distribute them evenly. Then, sprinkle some chopped cilantro on top for added freshness.
3
Place boneless chicken breasts in the slow cooker, ensuring they are fully submerged in the curry sauce.
4
Cook on high heat for approximately 3 hours or until the chicken reaches an internal temperature of 165°F (74°C).
5
Add frozen snap peas to the slow cooker and stir gently. Continue cooking for an additional 5-10 minutes, or until the peas are heated through and tender.