Thai Peanut Curry Chicken – Instant Pot Recipe
Serves: 4
INGREDIENTS
- ½ cup OmMade Vibrant Turmeric Peanut Butter
- ¼ cup water
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp sriracha
- 1 (13.5-ounce) can coconut milk
- 1.5 lbs chicken thighs, cut into 1-2” cubes
- 1 medium onion, finely chopped
- 1 tbsp ginger grated
- 1 tbsp garlic, finely chopped
- 3 tbsp Thai red curry paste
INSTRUCTIONS
- Combine coconut milk, soy sauce, sriracha, sugar and water in medium bowl
- Once combined, whisk in OmMade Vibrant Turmeric Peanut Butter
- Use the sauté function on the Instant Pot
- When hot, add oil and sauté onions, garlic and ginger until soften.
- Remove and set aside
- Add oil and brown chicken
- Return onion, garlic, and ginger to Instant Pot
- Add red curry paste and coconut peanut sauce
- Stir to combine well
- Place lid and pressure cook High for 12 minutes
Note: Depending on your Instant Pot, you may get a Burn message on High; in which case, switch to Low - When ready, let the pressure naturally release for 5 minutes and then do a quick release
- Sprinkle torn basil leaves and serve over rice
I made the Thai Peanut Curry Chicken tonight and it’s delicious! I didn’t use my Instant Pot; I just sauteed the veggies and then the chicken in a large pot, then I added the curry paste and sauce and simmered it. Thank you for a recipe that’s easy to make and uses ingredients that are easy to buy. I’ll make this again.