Becky’s Slow Cooker Gluten-Free Thai Chicken Curry

Ingredients

• 1 (14 ounce) can coconut milk
• 2 tablespoons liquid amino acid (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

Directions

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.