Stovetop Method

Cup of Yum
1. Cut the chicken into bite size pieces and set aside. Mix 3 tablespoons water with 2 teaspoons cornstarch.
2. Heat oil over medium-high heat in large wok, Dutch oven or deep skillet. Add panang curry paste and peanut butter and saute for 1 minute. Add coconut milk and kaffir lime leaves or lime zest and bring to a boil.
3. Stir through cornstarch mixture. Add chicken, turn heat to simmer and cook for 12-15 minutes or just until chicken is no longer pink and sauce has thickened.
4. Add bell peppers and green beans. Stir to mix everything and cook until vegetables are still crisp but tender, 5 minutes. Stir through lime juice, fish sauce, brown sugar, cumin and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
5. Spoon sauce over top. serve with steamed rice and cut limes.

Instant Pot Method

1. Cut the chicken into bite size pieces and set aside.
2. Select the Saute setting and heat up the ghee or oil. Stir in the Panang curry paste, and cook for 2 minutes. Stir in 1 can of the coconut milk and continue cooking 5 minutes.
3. Press Cancel and transfer chicken and kaffir leaves to pot. Stir to mix and close the lid. Choose Pressure Cook on High Pressure and cook for 5 minutes.
4. Do a Quick Release of pressure and when safe remove lid. Stir in the other can of coconut milk, peanut butter, lime juice, fish sauce, brown sugar and cumin.
5. If you prefer a thicker sauce, mix 3 tablespoons water with 2 teaspoons cornstarch and stir through as well.
6. Select Saute and add bell peppers and green beans. Stir to mix everything and cook until vegetables are still crisp but tender, 5 minutes. Stir in the Thai basil leaves.
7. Spoon sauce over top. Serve with steamed rice and cut limes.