Instant Pot Chicken Satay (Jeffrey)

pressureluckcooking.com

Sue Marie

2 tablespoons (¼ stick) salted butter

2 ½ pounds chicken tenderloins

2 teaspoons soy sauce, tamari, or coconut aminos

2 teaspoons Worcestershire sauce

1 (13-14-ounce) can unsweetened coconut milk (it should be thin like water, not thick and lumpy)

4 ounces massaman curry paste, divided (see Jeff's Tips)

Juice of 1 lime

3 tablespoons fish sauce

1 tablespoon apple cider vinegar

1 tablespoon crushed or minced ginger (I use squeeze ginger)

¼ cup fresh Thai basil or tarragon leaves

1 tablespoon light or dark brown sugar

1 teaspoon ground cumin

2 tablespoons cornstarch + 2 tablespoons cold water

½ cup smooth or chunky peanut butter

Crushed peanuts, for topping (optional)

Directions at pressureluckcooking.com

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