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Instant Pot Thai Panang Curry Chicken

Panang Curry with Chicken made in the Instant Pot, is just like you would enjoy at your favorite Thai restaurant. Rich, flavorful, and aromatic, with sweet and spicy flavors, this instant pot thai curry is easy to make in under 30 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 390 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 tablespoon 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

    Cup of Yum
  1. Start the instant pot in sauté mode. Heat oil and add panang curry paste. Stir it for a minute.
  2. Add 1/4 cup of coconut milk. Mix the paste with the coconut milk, and cook for a minute.
  3. 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. 
  4. When the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually.
  5. 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.
  6. 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. 
  7. Garnish with the remaining thai basil leaves and crushed peanuts. Panang Curry with Chicken is ready to be served with jasmine rice.
Stovetop Method
    Cup of Yum
  1. 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

  • Spicy? Start with lesser panang curry paste, 2-3 tablespoons and add more based on your spice preference.
  • Veggies: I kept the recipe simple, and just added bell peppers. However you can add broccoli, baby corn, mushrooms, green beans, zucchini or carrots too. Add quick cooking veggies after pressure cooking, and veggies such as carrots, potatoes, and baby corn along with the chicken before pressure cooking.
  • Variation: To amp up the flavor even more when using store bought curry paste, you can sauté half a tablespoon of ginger and garlic in oil along with the paste.
  • Rice: While you are cooking the curry, don't forget to first also put the jasmine rice to cook. You can also serve thai tofu curry with quinoa or brown rice.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 12g (4%) Protein 12g (24%) Fat 33g (51%) Saturated Fat 21g (105%) Cholesterol 55mg (18%) Sodium 362mg (15%) Potassium 556mg (16%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 4465IU (89%) Vitamin C 61.9mg (69%) Calcium 43mg (4%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 390

% 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.