Slice chicken breast into 1/4 slices. In a small bowl, combine the spices in the spice blend. Slice the red pepper into 3/4 inch strips and cut the ends off of the string beans. Dice the potatoes into 1/2" dice and place in cold water until ready to use.
Season the veggies with 1/2 tsp sea salt. Place the string beans and red pepper strips into a foil packet. Rinse the rice with cold water until it runs clear and place in a 6" x 2" cake pan.
Turn the Ninja Foodi on Sear/Saute on High. Add 1 Tbsp olive oil. While the pan is heating, combine the spice blend with the sliced chicken.
Add chicken slices to the heated Ninja Foodi. Saute for about 1-2 minutes per side or until no pink is visible.
Deglaze with 1/2 cup of chicken stock. Make sure to scrape the bottom of the pot to loosen any bits that might be sticking to the bottom.
From here on out, do not stir. Add in the coconut milk, chili pepper paste, lemon grass paste, yellow curry powder (1Tbsp), red curry paste. Remember don't stir.
Place diced potatoes on top of curry. Place foil packet on top. Place the rack in the high position. Add the 1 cup of water to the rice and place cake pan on rack. Do not cover the rice.
Place the pressure lid on and set on high pressure for 2 minutes. Remember to turn the valve to seal. The Ninja Foodi is going to take about 12-14 minutes to come to pressure, so don't be concerned. When the cook time is done, allow to natural release for 8 minutes, then manually release the remaining pressure.
Remove the rice and cover to keep warm. Remove the rack. Remove the vegetable packet and set to the side. Open the packet to release the steam to avoid over cooking.
Add in the 1/2 cup of peanut butter and stir to combine. Add in the veggies and give it a stir to combine.
Serve over rice and top with desired toppings. Enjoy!