Red Curry Peanut Chicken
INGREDIENTS
- 6 chicken thighs, cut into big chunks, season with salt, pepper and a few splashes of soy sauce
- 3 carrots chopped into small chunks
- 4 stalks of celery chopped into small chunks
- 1 medium onion cut into thick wedges
- 1 big tsp of chopped garlic
- 2 big tsp of chopped fresh ginger
- 1 small can of sliced water chestnuts, drained
- 2 big handfuls of spinach
- 2 sweet potatoes, cut into big chunks
- 1 cup coconut milk
- 1/4 cup water
- 1/2 cup peanut butter
- 4 Tbs red curry paste
- 2 Tbs of olive oil
- 2 drops Lime Vitality Oil
- 2 drops Lemon Vitality Oil
- 2 drops Basil Vitality Oil
- 2 drops Black Pepper Vitality Oil
DIRECTIONS
Hit saute’ on the Instant Pot and wait until it reads HOT.
Add oil and fry up the onions, ginger and curry paste for about a minute.
Add garlic, chicken, carrots, potatoes, celery and water chestnuts and stir fry for 1-2 minutes.
Add coconut milk, water, peaunt butter.
Stir until the peanut butter is melted into the coconut milk.
Put the lid on and cook on high pressure for 2 minutes or so.
When done, open the lid, add spinach and stir. Then add in the 2 drops each of lime, lemon, basil & black pepper essential oils, depending on your preference. Serve on a bed of rice or noodles.
ESSENTIAL OILS
- Lime Vitality Oil
- Lemon Vitality Oil
- Basil Vitality Oil
- Black Pepper Vitality Oil