Thai Peanut Chicken

Ingredients

2 lb Thicken Thighs, boneless, skinless

14oz Can Coconut Milk

1/2 C Peanut Butter

3 T Lime Juice

1 T Ginger, finely diced

2 T Soy Sauce

3 T Honey

1 T Toasted Sesame Oil

2 Cloves of Garlic, finely diced

2 tsp Curry Powder

1 tsp Cumin

1 tsp Garam Masala

1/2 tsp Red Pepper Flakes

Instructions

Mix all ingredients except the chicken in a bowl until combined.
Add chicken, toss until chicken is covered in sauce.
Crockpot:
- Place in crockpot. Cook on high for 4 hours.
Instant Pot:
- Place in instant pot. Cook for 12 minutes at high pressure, then allow 10 min for natural release.
Freeze Meal:
- Combine chicken and sauce in a freezer storage bag. Freeze until ready to use.
- When ready to cook, fully thaw and use the cooking method from above.
Serve over basmati rice with a tear of naan.