Becky'S Slow Cooker Gluten-Free Thai Chicken Curry

• 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

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. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
2. 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.

coconut milk, liquid amino, peanut butter, red curry, red curry, basil, red pepper, brown sugar, sweet onion, red bell pepper, fresh cilantro, chicken thighs, sugar snap peas

Taken from www.allrecipes.com/recipe/238179/beckys-slow-cooker-gluten-free-thai-chicken-curry/ (may not work)