This is written for an Instant Pot, but it's just a slow cooker recipe. So if you don't have one, just put it in a slow cooker.
1 tbs olive oil
1/2 cup chopped green onions
4 cloves garlic, minced
2 inch piece of fresh ginger, minced
2 lbs skinless, boneless chicken thighs, cut into pieces
2 cups chicken broth
1/2 cup peanut butter
2 tablespoons soy sauce
2 tablespoons red curry paste
3 cups broccoli florets
1 cup sliced carrots
1 tbs cornstarch
2 tbs cold water
rice
cilantro
1/4 cup chopped green onions
chopped roasted peanuts
Directions
Select saute on the instant pot and adjust to normal. Add oil and sauté onion, ginger, and garlic. for one minute. Press cancel and add chicken, broth, peanut butter, soy sauce, and curry paste. Stir. Cover with lid and open the pressure release valve.
Select slow cook, adjust to MORE and cook for 2 hours or until chicken is done. Stir in the broccoli and carrots and cook, covered, for an additional 30 minutes.
Press cancel. Combine the cornstarch and water and stir into pot. Select sauté and cook for 2-3 minutes or until slightly thickened.
If cooking in a slower cooker, just slow cook the onions, garlic, ginger, chicken, peanut butter, soy sauce, and curry paste for 2 hours on high. Then add the broccoli and carrots and cook until crisp tender. thicken with the cornstarch.
Serve over rice and topped with green onion, cilantro, and peanuts.