Add the chicken pieces to a large glass bowl. Add the curry paste and give it a good mix to get all of the chicken very well coated. Set the chicken aside while you prep everything else, or marinate the chicken up to 8 hours ahead. Cover/seal and place into the fridge if you aren’t using it right away. Make the peanut sauce. In a medium bowl, add the coconut milk, peanut butter, coconut aminos, ginger, garlic, rice wine vinegar, fish sauce, honey and red pepper flakes, if using. Leave the lime juice and fresh cilantro for the end. Whisk well until it is smooth and creamy.Add the chicken and bell pepper to the Instant Pot. Pour the sauce over and stir well to combine, making sure all the chicken is coated.Set the Instant Pot for high pressure and cook for 12 minutes. Let the steam release naturally, if you can.Remove the lid, add the lime juice and fresh cilantro. Give it a stir. If adding baby spinach, stir in now and allow it to wilt.Taste and adjust the flavors as needed, more salt, lime juice, spice from red pepper flakes, more sweetness, etc.Serve over your choice of noodles or rice (veggie noodles or rice), garnish with cilantro, chopped peanuts, scallions, fresh lime wedge, etc
How to Make Slow Cooker Thai Peanut Chicken
If you don’t have an Instant Pot or other electric pressure cooker, you can make this Thai Peanut Chicken in the slow cooker. Simply follow the instructions, add the chicken, peppers and sauce to the slow cooker. I do recommend adding 1/2 cup of chicken broth (or even just water) to keep the sauce from getting too thick and sticking to the bottom. Stir well to evenly coat and combine. Set the slow cooker on low for 4 to 6 hours. Slow cookers can vary in cook times, so I recommend the first time you make this you start checking for doneness at 4 hours, so you don’t overcook the chicken.
Nutrition information per serving:
Trans fats: 0g