Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
7
Low
Nutrition per serving
Calories328.5 kcal (16%)
Total Fat20.6 g (29%)
Carbs17.6 g (7%)
Sugars3.4 g (4%)
Protein20.4 g (41%)
Sodium637 mg (32%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2.5 poundsbone-in skinless chicken thighs
3 tablespoonThai red curry paste
½ teaspoongrated lime zest
½ teaspoonground black pepper
¾ teaspoonsalt
1 x 15 ouncescoconut milk
can
¼ cuppeanut butter
2 tablespoonslower-sodium soy sauce
1 poundgreen beans
1shallot
large
8 ouncesrice noodles
cooked
chopped roasted peanuts
cilantro
lime wedges
Instructions
Step 1
1. In gallon-size resealable plastic bag, combine chicken thighs, 1 Tablespoon curry paste, lime zest, pepper, and 1/2 teaspoon salt. Refrigerate overnight
Step 2
2. In Instant Pot combine coconut milk, peanut butter, soy sauce, green beans, shallot, and remaining 2 tablespoons curry paste. Place chicken in pot on top of vegetables. Cover and set release valve to the venting position. Select slow cook and cook on low for 5 hours or until chicken is cooked through.
Step 3
3. Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir remaining 1/4 teaspoon salt into cooking liquid. Pull meat from bones and return to pot. Toss with cooked rice noodles.
Step 4
4. Serve with chopped peanuts, cilantro, and lime wedges
Notes
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