Instant Pot Panang Curry

Chicken, Instant Pot, Meat Entrees July 3rd, 2020
Prep Time
10 Min
Cook Time
20 Min
Serving
6 Cups

This Panang curry is one of my favorite dishes at Thai restaurants. It has the perfect combination of spices, creaminess, nuttiness, and sweetness. Feel free to use different vegetables but remember that a variety of colors like the red, orange, and green vegetables make this dish pop. A few of the ingredients are “specialty” and may require a trip to the asian market. It will not taste the same if you skip the thai basil, kaffir lime leaves, and fish sauce.

Ingredients

  • 2 Tbsp Mae Ploy Thai Panang curry paste
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 14 oz. coconut milk
  • ¼ cup chicken broth
  • 1 ½ lb boneless skinless chicken thighs, chopped
  • 2 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 2 tsp lime juice
  • 3 Tbsp peanut butter
  • 1 cup red bell pepper, sliced
  • 1 cup green beans cut into 2-inch pieces
  • 1 cup carrots, sliced thin
  • ½ cup onion, sliced
  • ½ cup bamboo shoots
  • 4 kaffir lime leaves, slightly bruised
  • 12 to 15 Thai Basil leaves, chopped

Instructions

  1. Select SAUTE on Instant Pot and combine the Panang curry paste and half of the coconut milk until the paste dissolves and cooks down.
  2. Add coriander and cumin to Instant Pot and mix until liquid starts to simmer.
  3. Select CANCEL on the Instant Pot and add the rest of the coconut milk as well as the chicken thighs
  4. Select PRESSURE COOK for 4 minutes.
  5. Once pressure cooking is complete, do a quick release of pressure and open the Instant Pot.
  6. Stir in fish sauce, brown sugar, lime juice, peanut butter, red bell pepper, green beans, bamboo shoot, carrots, onion, and lime leaves.
  7. Select SAUTE and cook until vegetables are crisp-tender, 3 to 5 minutes.
  8. Stir in the Thai basil leaves.
  9. Serve with Jasmine Rice.