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Thai Panang Curry with Chicken
A creamy and comforting panang curry with chicken that cooks in just 30 minutes using the Instant Pot. This sweeter and mild curry sauce uses peanut butter and coconut milk.
Servings: 4 servings
Calories: 517kcal
Equipment
Recipe Video
Ingredients
- 1 tablespoon oil
- 1 (4-ounce) can panang curry paste I like Maesri brand, see notes
- 1 (15-ounce) can unsweetened full fat coconut milk well-shaken
- 1½ pounds boneless, skinless chicken breast or thighs cut into 2-inch pieces
- 1½ teaspoons kosher salt
- 1 tablespoon unsweetened natural creamy peanut butter
- 1 tablespoon fish sauce optional
- 1 tablespoon light brown sugar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons lime juice
- 1 medium yellow onion thinly sliced
- 1 medium red bell pepper cut into 2-inch x ¼-inch thick strips
- 1 medium yellow bell pepper cut into 2-inch x ¼-inch thick strips
- 4 kaffir lime leaves optional
- ½ cup Thai basil leaves
Instructions
- 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.
- Stir half of the coconut milk into the panang curry paste until smooth and combine. Press Cancel on the Instant Pot.
- 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.
- 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.
- 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.
- Serve the panang curry with jasmine rice and garnish with Thai basil leaves.
Stovetop Method
- Heat oil in a pan. Add the panang curry paste and cook for one minute to allow the flavors to toast and become aromatic.
- Stir half of the coconut milk into the panang curry paste until smooth and combine.
- Add the chicken, season with salt, and stir to combine. Cook covered on medium heat for 10 to 15 minutes.
- 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.
Notes
- For a milder curry start use only 2 tablespoons of curry paste.
- Kaffir lime leaves can be difficult to find, which is why they are optional in the recipe. If you can't find kaffir lime leaves, don't worry, the Maesri Panang curry paste has kaffir lime zest in it.
Nutrition
Calories: 517kcal | Carbohydrates: 15g | Protein: 41g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 1728mg | Potassium: 1075mg | Fiber: 3g | Sugar: 8g | Vitamin A: 359IU | Vitamin C: 67mg | Calcium: 52mg | Iron: 3mg
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