Keto Massaman Thai Peanut Curry

• Place coconut milk cans unopened into oven on warm
• Cut up chicken into 3/4 inch cubes
• cut up radishes into fourths
• place water, chicken bouillon, radishes and chicken into instant pot (pressure cook on high for 5 min)
• Place 12in pan on burner (set to medium)
• Julienne both onions (add 2 tbsp of tallow to pan and cook low and slow stirring often)
• cut up green pepper, garlic and mushrooms
• push onions to one side of pan, add tallow to other side along with the rest of the vegetables (cook until a lot of the water is cooked out)
• *note - I use dried or freeze dried mushrooms and add to the pot at the end
• once instant pot is done, manual release
• add in massaman curry paste, Black Bean Garlic Sauce, fish sauce, chili garlic paste, tomato paste
• place instant pot on sauté and bring to a boil for 2 minutes 
• cut lime in half squeeze and then put whole lime inside pot
• place on slow cook and add in all the vegetables from the pot
• slow cook for 10 minutes 
• take coconut milk out of oven and pour into pot (stir)
• add in cilantro
• slow cook for 5 min
• turn off instant pot and ladle into serving bowl or over jasmine rice
• sprinkle a hand full of peanuts over the top and serve
• Enjoy!

Here are the items used and or required for this recipe:

• 12 Inch Frying Pan
• Instant Pot 8 Quart
• 4oz Ladle
• Flat Wood Spatula
• XL Acacia Wood Cutting Board
• Large Plastic Cutting Board
• Best Chefs Knife
• Honing Steel
• Beef Tallow
• Curry Paste
• Coconut Milk
• Lee Kum Kee Black Bean Garlic Sauce
• Fish Sauce
• Lee Kum Kee Chili Garlic Sauce
• Bionaturae Organic Tomato Paste