Instant Pot Thai Panang Curry Chicken
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
390 kcal
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Course
Main Course
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Cuisine
Thai
Instant Pot Thai Panang Curry Chicken
Description
Instant Pot Thai Panang Curry Chicken combines panang curry paste and creamy coconut milk as a flavorful base with kaffir lime leaves for a citrusy freshness. The chicken is sliced into bite-sized pieces and pressure cooked briefly in this aromatic sauce to ensure tenderness and flavor infusion. Red and green bell peppers are stirred in at the end to keep their texture crisp and vibrant in the creamy curry. A spoonful of peanut butter blends with brown sugar and fish sauce to add a subtle sweetness and depth. The dish is finished with fresh Thai basil and crushed peanuts, creating a balance between creamy, spicy, and nutty flavors.
Cooked entirely in an Instant Pot, this curry is convenient and efficient. Serve it with steamed jasmine rice, which absorbs the rich sauce well. The recipe allows flexibility to add other vegetables either during or after pressure cooking, adjusting textures as desired.
For milder heat, start with less panang curry paste and adjust to taste. Enhancing store-bought curry paste with freshly sautéed ginger and garlic is suggested to deepen flavor. This curry also pairs well with quinoa or brown rice as alternatives to jasmine rice.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 4 tablespoon panang curry paste adjust to taste
- 1 can coconut milk 14 oz, divided
- 6 kaffir lime leaves crushed
- 1 pound chicken breast or thighs, sliced into 3/4-1 inch pieces
- 1 cup red bell pepper sliced
- 1 cup green bell pepper sliced
- 1 tablespoon peanut butter
- 1 tablespoon brown sugar or Palm Sugar
- 1 tablespoon fish sauce or soy sauce, add more to taste
- 1/2 lime
- 10 leaves Thai basil
- peanuts crushed
Instructions
- Start the instant pot in sauté mode. Heat oil and add panang curry paste. Stir it for a minute.
- Add 1/4 cup of coconut milk. Mix the paste with the coconut milk, and cook for a minute.
- Add chicken pieces and saute for 2 minutes. Now add the remaining coconut milk and Kaffir Lime Leaves. Change the instant pot setting to manual or pressure cook mode at high pressure for 3 minutes with vent in sealing position.
- When the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually.
- Change the instant pot setting to sauté mode. Add the bell pepper, peanut butter, brown sugar, fish sauce, lime juice and half of the Thai Basil leaves.
- Cook on sauté mode for 2-3 minutes until there is a gentle boil. The veggies with cook a little, but still hold their crunch.
- Garnish with the remaining thai basil leaves and crushed peanuts. Panang Curry with Chicken is ready to be served with jasmine rice.
Stovetop Method
- Follow the steps as in the instant pot method in a pot on medium-high heat. After adding the chicken and coconut milk, bring to a gentle boil, and simmer on medium-low heat for about 8-10 minutes until the chicken is almost cooked. Then add the bell peppers, and other ingredients. Then cook for 2-3 minutes more. Chicken Panang Curry is ready!
Notes
- Adjust the amount of panang curry paste to control spice level; start with 2-3 tablespoons if you prefer milder curry.
- You can add other vegetables like broccoli, mushrooms, or green beans; add quick-cooking ones after pressure cooking, and slower-cooking ones like carrots before pressure cooking.
- For more flavor, sauté fresh ginger and garlic with the curry paste before adding liquids.
- Serve with jasmine rice or substitute quinoa or brown rice based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 55mg | 18% |
| Sodium | 362mg | 15% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 4465IU | 89% |
| Vitamin C | 61.9mg | 69% |
| Calcium | 43mg | 4% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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