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Ingredients 0/12
Why This Dish Is So Satisfying
This dish combines rich, aromatic flavors with the convenience of slow cooking. It’s naturally gluten-free, making it perfect for those with dietary restrictions. Plus, the tender chicken and creamy curry sauce make every bite comforting and satisfying.
Tips For Perfect Results
- Use fresh herbs like cilantro or Thai basil to brighten the flavors before serving.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- For extra spice, add chopped fresh chili or a dash of chili flakes to the slow cooker.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- For extra spice, add chopped fresh chili or a dash of chili flakes to the slow cooker.
Directions
Combine the coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar right in the slow cooker. Once everything is combined, toss in the chopped onion, bell pepper, and cilantro, and give it a good stir. Nestle the chicken into the sauce, making sure it’s covered. Set the slow cooker to high and let it cook until the chicken is cooked through and no longer pink in the middle, which should take about 3 hours. When the chicken is done, add the snap peas, stir them in, and cook for another 5 to 10 minutes until the peas are tender but still crisp. Then it’s ready to serve!
What To Serve With This Dish
Serve this curry over jasmine rice or cauliflower rice for a low-carb option. It also pairs well with steamed vegetables or a simple cucumber salad to balance the rich flavors.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and the sauce creamy. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
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