Thai Panang Curry with Chicken

1. Heat the Instant Pot on Saute and add the oil. Add the panang curry paste and cook for one minute to allow the flavors to toast and become aromatic.
2. Stir half of the coconut milk into the panang curry paste until smooth and combine. Press Cancel on the Instant Pot.
3. Add the chicken, season with salt, and stir to combine. Close the Instant Pot lid and be sure to seal the pressure valve. Pressure cook on High for 4 minutes. Allow the Instant Pot to naturally release for 10 minutes then carefully manually release the lid.
4. Remove the lid and add the peanut butter, fish sauce (if using), brown sugar, soy sauce, lime juice, and kaffir lime leaves (if using). Stir in the remaining coconut milk until everything is nicely combined.
5. Add the onions and peppers and cook on Saute mode for about 5 minutes or until the panang curry sauce comes to a gentle boil. Be sure not to overcook the veggies, they should be crisp-tender.
6. Serve the panang curry with jasmine rice and garnish with Thai basil leaves.

Stovetop Method

1. Heat oil in a pan. Add the panang curry paste and cook for one minute to allow the flavors to toast and become aromatic.
2. Stir half of the coconut milk into the panang curry paste until smooth and combine.
3. Add the chicken, season with salt, and stir to combine. Cook covered on medium heat for 10 to 15 minutes.
4. Add the peanut butter, fish sauce, brown sugar, soy sauce, lime juice, and kaffir lime. Add onions, peppers and cook on medium heat for 5 minutes or until the panang curry sauce comes to a gentle boil. Be sure not to overcook the veggies, they should be crisp-tender.