Slow Cooker Thai Chicken Curry: Flavorful Gluten-Free Recipe

Ingredients

• One can of coconut milk, 14 ounces in size,
• Liquid amino acids, imagine Bragg® in the mix,
• Peanut butter, a couple of tablespoons to stir,
• Red curry powder, just a teaspoon to add heat,
• Thai Kitchen® red curry paste, a teaspoon for flavor,
• Dried basil, a touch of aroma in the pot,
• A hint of red pepper flakes, just an eighth of a teaspoon,
• Brown sugar, half a teaspoon for a hint of sweetness,
• Sweet onion, half chopped for savory undertones,
• Red bell pepper, half chopped for color and crunch,
• Fresh cilantro, a quarter cup chopped to garnish,
• Chicken thighs, four pieces to make it hearty,
• Sugar snap peas, a cup to balance out the dish.

Step 1

Combine a luscious blend of creamy coconut milk, savory liquid amino acid, rich peanut butter, aromatic red curry powder, fiery red curry paste, fragrant basil, spicy red pepper flakes, and sweet brown sugar in the crock of your trusty slow cooker. Next, toss in the flavorful trio of onion, vibrant bell pepper, and fresh cilantro, giving it all a good mix. Gently nestle the tender chicken into the aromatic mixture.

Step 2

Set your slow cooker to High and let it work its magic, simmering the ingredients until the chicken is cooked through and no longer pink at the center, which should take about 3 hours. When the chicken is nearly done, introduce the crisp snap peas into the mix, stirring them in and allowing them to heat through for an additional 5 to 10 minutes. Serve up this delectable dish and savor the burst of flavors in every bite!