2poundsboneless skinless chicken thighs, cut into 11/2-inch cubes
2tablespoonsred curry paste
1cupcanned coconut milk
½cupcreamy organic unsweetened peanut butter
1tablespoonscoconut aminos, gluten-free soy sauce or tamari will also work
1tablespoongrated fresh ginger
4clovesgarlic, minced
1tablespoonrice wine vinegar
2teaspoonsfish sauce, optional
1tablespoonhoney or coconut sugar
⅛teaspoonred pepper flakes or a Thai chile, thinly sliced (optional)
1red bell pepper, thinly sliced
2tablespoonslime juice
¼cupfresh cilantro, roughly chopped
sea salt and black pepper, to taste
Options:
broccoli, baby spinach or other greens
For serving:
fresh limes
peanuts
cilantro
scallions
rice, cauliflower rice, rice noodles or zucchini noodles
Instructions
Add the chicken pieces to a large glass bowl. Add the curry paste and give it a good mix to get all of the chicken very well coated.
Set the chicken aside while you prep everything else, or marinate the chicken up to 8 hours ahead. Cover/seal and place into the fridge if you aren’t using it right away.
Make the peanut sauce. In a medium bowl, add the coconut milk, peanut butter, coconut aminos, ginger, garlic, rice wine vinegar, fish sauce, honey and red pepper flakes, if using. Leave the lime juice and fresh cilantro for the end. Whisk well until it is smooth and creamy.
Add the chicken and bell pepper to the Instant Pot. Pour the sauce over and stir well to combine, making sure all the chicken is coated.
Set the Instant Pot for high pressure and cook for 12 minutes. Let the steam release naturally, if you can.
Remove the lid, add the lime juice and fresh cilantro. Give it a stir. If adding baby spinach, stir in now and allow it to wilt.
Taste and adjust the flavors as needed, more salt, lime juice, spice from red pepper flakes, more sweetness, etc.
Serve over your choice of noodles or rice (veggie noodles or rice), garnish with cilantro, chopped peanuts, scallions, fresh lime wedge, etc