Becky's Slow Cooker Gluten-Free Thai Chicken Curry
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
400 g
Coconut Milk (can)2 tbsps
Peanut Butter1 tsp
Red Curry Powder1 tsp
Red Curry Paste1 tsp
Dried Basil1 tsp
Red Pepper Flake1 tsp
Brown Sugar1 cup
Cilantro (chopped fresh)1 cup
Sugar Snap PeasDirections:
1
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
2
Add onion, bell pepper, and cilantro to slow cooker; stir
3
Place chicken in slow cooker
4
Cook on High until chicken is no longer pink in the center, about 3 hours
5
Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more