Thai Chicken Curry with Coconut Milk

Rich and creamy Thai red curry with chicken, peanut butter, and coconut milk

Ingredients

Ingredients

• 3 pounds skinless and boneless chicken thighs
• 2 - 14 ounce can full-fat coconut milk
• 5 tablespoons peanut butter (or almond butter)
• Whole jar Thai red curry paste
• 2 tablespoon sweet chili sauce optional
• 3 teaspoons garlic powder
• 3 teaspoon salt
• 1 teaspoon ginger powder
• 1 teaspoon cayenne, adjust to taste

Optional Toppings:

• Handful of fresh Thai basil and/or cilantro chopped
• Crushed peanuts or almonds
• 1 lime cut into wedges or just lime juice

Instructions

1. Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well
2. Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don’t want to deal with multiple actions here)
3. Remove, shred and replace chicken in pot
4. Serve with optional toppings in a bowl over rice or rice noodles