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Instant Pot Curry Chicken Stir-Fry
Ingredients
  • 1 pound bonless skinless chicken breasts
  • ½ large yellow onion, thinly sliced
  • 1 13.5 ounce can full fat coconut milk
  • 4 ounces red curry paste, I use Thai Kitchen brand
  • 2 tablespoons coconut aminos or low sodium soy sauce
  • 1 tablespoon red boat fish sauce
  • 1 teaspoon ground ginger
  • ½ teaspoon fine ground sea salt
  • ¼ teaspoon ground black pepper
  • 6 cups frozen stir-fry vegetable blend
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