This energizing stir-fry recipe features sautéed carrots, green beans, and boy choy along with shallots and a tiny bit of soy sauce.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ⅛ teaspoon red pepper flakes
- 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
Instructions
- 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.
- You can substitute an orange or yellow bell pepper for the red bell pepper.
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 22 g |
| Sodium | 460 mg |
| Sugars | 3 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have quite a few of the ingredients, but it still turned out great. I used almond milk instead of coconut milk. I also just did it on the stove top instead of the slow cooker. Served it over a bed of batsami rice and topped with toasted peanuts and cashews.
I made this last night and my wife is still raving about it. Only modifications I made was substituting almond butter for peanut butter and went a little heavier on snow peas. Served over jasmine rice. Actually tripled the recipe as we had house guests. It was super quick to assemble.
Made this for a dinner w friends. Used chicken breast and yellow curry… amazing!
Was really excited to try this recipe, but flavours turned out very bland. 🙁
I had no clue what “liquid amino acid” was. Had to look it up….gluten-free soy sauce or gluten-free tamari is a more helpful term.
I make curry dishes a lot. This sounds like a good recipe. Curry’s are really good topped with slivered almonds, raisins and shredded coconut. These topping really compliment any curry dish. Will try this tonight.