INSTANT POT THAI PEANUT CHICKEN CURRY

This 20 minutes Instant Pot Thai Peanut Chicken Curry is creamy and packed with flavors. It is gluten-free, dairy-free, low carb, and can be made vegan as well.

– Chicken Thighs – Arrowroot Flour – Peanut Butter – Coconut Milk – Red Curry Paste – Salt – Cayenne Pepper – Red Pepper – Ginger – Cooking Oil

INGREDIENTS:

Dice chicken breast and/or thighs into 1-inch cubes.

STEP 1

In a large bowl, stir together the arrowroot flour and 2 tbsp water, and 1 tsp of salt. Marinated the chicken in the mix.

STEP 2

Turn on the instant pot on saute mode.

STEP 3

Add 1 tbsp oil to the instant pot and heat until shimmering. Saute the bell pepper for a couple of minutes or until they are slightly soft.

STEP 4

Give this recipe a try! Tap the link for the full recipe details.

MORE RECIPES

PISTACHIO CRUSTED SALMON

PESTO CHICKEN GRILLED CHEESE

AIR FRYER FIRECRACKER TOFU

More recipes at: shuangyskitchensink.com