Thai Panang Curry with Chicken

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Heat the oil on Saute in the Instant Pot. Add the panang curry paste and cook for 1 minute until fragrant.
2. Stir half the coconut milk into the paste until smooth. Turn off Saute.
3. Add the chicken and 1½ teaspoons kosher salt, stir, then seal the lid. Pressure cook on High for 4 minutes.
4. Let the pressure release naturally for 10 minutes, then release the rest manually and open the lid.
5. Stir in the peanut butter, fish sauce (if using), brown sugar, soy sauce, lime juice, kaffir lime leaves (if using) and the remaining coconut milk.
6. Add the onion and peppers and cook on Saute for about 5 minutes, until the sauce gently boils and the vegetables are crisp-tender.
7. Serve with jasmine rice and garnish with Thai basil leaves.

Summarized from Ministry of Curry's video. Watch it for the details.

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OnionBell pepperBrown sugarChickenLimeCoconut milkPeanut butterKaffir lime