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Thai Coconut Curry Chicken (Instant Pot)
Ingredients
  • 1 ½ pounds skinless and boneless chicken thighs
  • 1 14 ounce can full-fat coconut milk
  • 2 tablespoons peanut butter
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon sweet chili sauce optional
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ginger powder
  • ¼ teaspoon cayenne adjust to taste
  • subheading: Garnish:
  • Handful of fresh Thai basil and/or cilantro chopped
  • Crushed peanuts
  • 1 lime cut into wedges
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