20 Minutes Thai Peanut Chicken Curry with Coconut Milk
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.
Servings: 6
Calories: 418kcal
Ingredients
- 2 lb of chicken thighs and/or breast
- 1 tbsp arrowroot flour * + 2 tbsp water
- 1/4 cup creamy peanut butter**
- 1 1/4 cup canned coconut milk full fat
- 3 – 4 tbsp red curry paste
- 1.5 – 2 tsp salt divided
- Dashes of cayenne pepper optional
- 1 cup red pepper optional
- 1 tbsp fresh ginger minced
- 1 tbsp cooking oil
Instructions
- Dice chicken breast and/or thighs into 1-inch cubes.
- In a large bowl, stir together the arrowroot flour and 2 tbsp water, and 1 tsp of salt. Marinated the chicken in the mix.
- Turn on the instant pot on saute mode.
- 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.
- Add red curry paste and the minced ginger to the instant pot. Stir and cook for 30 seconds.
- Stir in peanut butter and coconut milk.
- Add the chicken, dashes of cayenne pepper (optional), and the rest of the salt (to taste), and combine well.
- Seal the cap. Pressure cook on high for 12 minutes. Once done, do a quick release.***
- Serve with Jasmine rice or cauliflower rice and Enjoy!
Notes
- * Or corn starch
- ** Choose creamy and unsalted unsweetened peanut butter
- *** If there is too much liquid left, you can turn on saute mode and cook down the sauce for a few more minutes.
Nutrition
Serving: 1g | Calories: 418kcal | Carbohydrates: 9g | Protein: 31g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Cholesterol: 57mg | Sodium: 422mg | Fiber: 1g | Sugar: 2g