Thai Peanut Curry Chicken Recipe (Better Than Takeout)
This Thai Peanut Curry Chicken is better than takeout! Made with tender chicken, carrots, potatoes and red curry peanut sauce all pressure-cooked in coconut milk for big Thai flavor in just 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 carrots cut into bite size pieces
- 2 medium potatoes cut into bite size pieces
- ½ yellow onion diced
- 2 chicken breasts cubed
- 2 Tbsp. olive oil or coconut/vegetable oil
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 1 4oz. jar red curry paste
- 2 cans coconut milk
- ¼ cup + 2 Tbsp. peanut butter creamy
- 5 Tbsp. brown sugar
- 4 tsp. soy sauce
- 1 lime juiced
Instructions
Instructions
- Heat olive oil in your pressure cooker on sauté mode. Add diced onions and cook until soft, about 2-3 minutes.
- Add minced garlic and ground ginger. Stir and cook for 1-2 minutes until fragrant.
- Add red curry paste and stir for 1-2 minutes until combined.
- Add cubed chicken breasts and brown on all sides for 5-7 minutes.
- Add carrots and potatoes. Stir everything together for another 3-4 minutes.
- Pour in coconut milk and add peanut butter. Stir well to blend together.
- Seal the pressure cooker lid, ensure sealing ring is secure. Cook on high pressure for 8 minutes.
- Let pressure release naturally for 10 minutes. Then open the valve to release any remaining pressure.
- Stir in brown sugar, soy sauce, and lime juice. Adjust seasoning to taste. Serve hot over rice or with naan.
Notes
Leftovers keep well in the fridge for 3 days or can be frozen. Reheat gently for best results.