THAI INSTANT POT PANANG CURRY WITH CHICKEN


This Instant Pot Thai Panang Curry with Chicken tastes like it’s from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice.  It’s quick and easy enough to make on a weeknight but impressive enough to serve guests!

A good Thai curry requires good quality of ingredients.  You can read more about my quest to find the right ingredients for Thai curries in my Instant Pot Thai Red Curry recipe.

This pressure cooker Panang Curry recipe can be made quickly and easily, even on a busy weeknight.  I always keep coconut milk and curry paste in my pantry and I use whatever meat and veggies I have on hand.[Read More: Instant Pot Pot-in-Pot Cooking Method to cook rice and curry together!]

To make this curry taste like a restaurant quality curry you’ve got to get the right curry paste.  There are two brands of Thai curry pastes that I really like: Maesri (which I like best) and Mae Ploy.  When I use Maesri, I use 3 tablespoons of paste, but with Mae Ploy, I use 2 tablespoons because I find it to be spicier.  Adjust to your tastes.  If the curry is too spicy at the end, add some more coconut milk when cooking the vegetables.


THAI INSTANT POT PANANG CURRY WITH CHICKEN


This Instant Pot Thai Panang Curry with Chicken tastes like it’s from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice. 

Ingredients

  • 2 to 3 Tbsp Thai Panang curry paste preferably Maesri  or Mae Ploy brand *
  • 1 tsp  coriander powder
  • 1/2 tsp  cumin powder
  • 14 oz. (1 can) regular-fat coconut milk
  • 1 1/2 lb boneless chicken breasts or thighs cut into bite-size pieces
  • 2 Tbsp  fish sauce  more to taste
  • 1 Tbsp  brown sugar or palm sugar or to taste
  • 2 tsp lime juice
  • 2 Tbsp peanut butter or to taste
  • 1 cup red and/or green bell pepper sliced
  • 1 cup green beans cut into 2-inch pieces
  • 1/2 cup onion sliced
  • 4 lime leaves slightly bruised **
  • 12 to 15 Thai Basil leaves

Instructions

  • Select ‘Saute’ and stir together Panang curry paste, coriander, cumin and 1/2 can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
  • Press 'Cancel'.
  • Stir in chicken and remaining coconut milk.
  • Pressure Cook for 4 minutes.
  • Do a Quick Release of pressure and open the Instant Pot.
  • Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, beans, onion, and lime leaves.
  • Select 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  • Taste and adjust with more fish sauce, brown sugar, lime juice or peanut butter.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
  • Use a splatter screen, if necessary, to guard against the coconut milk bubbling up.
  • * I use 2 Tbsp of Mae Ploy brand or 3 Tbsp of Maesri brand.
  • ** lime leaves also referred to as k-lime, makrut or kaffir lime leaves
  • See the blog post for more detailed recipe tips  


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