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Let me share my go-to instant pot recipe that'll transport your taste buds straight to Thailand. This panang curry bursts with aromatic flavors, creamy coconut milk, and tender chicken. I stumbled upon this dish during my travels and couldn't resist recreating it at home. Now, I whip up this mouthwatering meal in no time, thanks to my trusty pressure cooker. Get ready for a quick, easy, and absolutely delicious dinner that'll have everyone asking for seconds!
Ingredients for Panang Curry in the Instant Pot
- Chicken: Adds protein and flavor to the dish, absorbing the rich coconut milk. Essential for a hearty and satisfying curry.
- Coconut milk: Provides a creamy base and balances the spicy curry paste. Infuses richness and depth of flavor to the dish.
- Panang curry paste: The heart of the dish, lending complex flavors of lemongrass, galangal, and spices. Adds depth and authenticity.
- Red bell pepper: Adds sweetness and crunch, complementing the rich curry. Provides a pop of color and freshness to the dish.
- Onion: Adds savory depth and texture to the curry. Enhances the overall flavor profile and complements other ingredients.
- Fish sauce: Adds umami depth and saltiness to the curry. Enhances the overall savory flavor and balances the sweetness.
- Brown sugar: Balances the heat and acidity, adding a touch of sweetness. Rounds out the flavors and enhances the overall taste.
- Vegetable oil: Used for sautéing and cooking the curry paste. Helps distribute flavors and prevents sticking.
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Essential Tools for Making This Curry Recipe
- Instant Pot: Essential for pressure cooking the curry quickly while infusing flavors into the dish effectively.
- Spatula: Needed for stirring and sautéing ingredients evenly in the Instant Pot to prevent sticking and ensure even cooking.
- Knife: Used for slicing the chicken and vegetables to the desired size for the curry recipe.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently before cooking.
Instant Pot Panang Curry Recipe: Flavorful & Fast
Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Ingredients:
Main Ingredients
- 1 lb chicken sliced
- 1 can coconut milk 14 oz
- 3 tbsp Panang curry paste
- 1 red bell pepper sliced
- 1 onion sliced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- Fresh basil leaves for garnish
Read more: Instant Pot Biryani Recipe: Flavorful & Fast
Instructions:
- Set the Instant Pot to sauté mode and heat vegetable oil.
- Add Panang curry paste and cook for 1 minute until fragrant.
- Add chicken and cook until browned.
- Stir in coconut milk, fish sauce, and brown sugar.
- Add bell pepper and onion.
- Close the Instant Pot lid and set to high pressure for 5 minutes.
- Quick release the pressure and open the lid.
- Serve the Panang curry over rice, garnished with fresh basil leaves.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Fajitas Recipe: Fast & Flavorful
Tips for Making Panang Curry Ahead of Time and Freezing
Make Ahead Instructions
- Cook the panang curry as directed in the recipe.
- Let the curry cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the panang curry as directed in the recipe.
- Allow the curry to cool completely.
- Transfer to a freezer-safe container or bag, leaving room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Panang curry is a Thai dish with a sweeter and milder flavor compared to other Thai curries like green or red curry. It gets its rich taste from the addition of peanuts or peanut butter, giving it a unique and delicious twist.
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