Thai Peanut Chicken Curry With Coconut Milk
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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.
Do not use instapot, it burns. Do on stovetop.
Add 1 tbsp oil to the 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.
Simmer 15 min, then add frozen veggies and simmer 10 more min…ensure chicken is fully cooked
Serve with Jasmine rice or cauliflower rice and Enjoy!