Instant Pot Panang Curry Recipe: Flavorful & Fast
This Instant Pot Panang Curry is a quick and flavorful dish that combines tender chicken with a rich, creamy coconut milk base, and vibrant vegetables. Perfect for a weeknight dinner!
Print
Pin This
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
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:
Feel free to adjust the amount of curry paste to your taste. You can also add other vegetables like carrots or peas for extra nutrition.
Nutrition value:
Calories: 420kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 20gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!