Becky'S Slow Cooker Gluten-Free Thai Chicken Curry - cooking recipe

Ingredients

1 (14 ounce) can coconut milk
2 tablespoons liquid amino acids (such as Bragg(R))
2 tablespoons peanut butter
1 teaspoon red curry powder
1 teaspoon red curry paste (such as Thai Kitchen(R))
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

Preparation

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.