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
- ½ teaspoon brown sugar
- ½ sweet onion, chopped
- ½ red bell pepper, chopped
- ¼ cup chopped fresh cilantro
- 4 chicken thighs
- 1 cup sugar snap peas
Why This Recipe Is So Loved
Loaded with rich flavors and a perfect balance of sweet and spicy. Using a slow cooker makes it easy to prepare, and it’s naturally gluten-free, making it great for those with dietary restrictions. It’s comforting and satisfying without a lot of fuss.
Smart Cooking Tips
- Use fresh ingredients whenever possible to boost the flavor.
- If you prefer a thicker curry, stir in a small amount of cornstarch mixed with water near the end of cooking.
- Taste and adjust the seasoning before serving, especially if you like it spicier or more savory.
- If you prefer a thicker curry, stir in a small amount of cornstarch mixed with water near the end of cooking.
- Taste and adjust the seasoning before serving, especially if you like it spicier or more savory.
Directions
Whisk the coconut milk, liquid aminos, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar right in the slow cooker. Once that’s combined, toss in the chopped onion, bell pepper, and cilantro, and give everything a good stir. Add the chicken on top, making sure it’s covered by the sauce. Cook on high for about 3 hours, or until the chicken is cooked through and no longer pink inside. When the chicken is ready, stir in the snap peas and let them cook for another 5 to 10 minutes until they’re tender but still crisp. Then, it’s ready to serve!
Serving Recommendations
Serve over jasmine rice or cauliflower rice for a low-carb option. Garnish with fresh cilantro, lime wedges, and chopped peanuts for added texture and brightness. A side of steamed vegetables or a simple cucumber salad pairs well with the rich curry.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This curry also freezes well—just thaw overnight in the fridge before reheating.
