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Instant Pot Thai Panang Curry with Chicken – Easy and Tasty!

If you’re on the hunt for a fragrant, richly flavoured dish that can be whipped up in no time, look no further than the Instant Pot Thai Panang Curry with Chicken. This delightful recipe combines tender chunks of chicken with a creamy coconut milk base, aromatic spices, and the perfect balance of sweet and savoury flavours. Truly a feast for the senses, this dish will transport you straight to Thailand with each mouthful. Plus, using an Instant Pot means minimal fuss and maximum flavour!

Why Choose Panang Curry?

Panang curry is a delightful variation of Thai curry that differs from the more commonly known green and red curries. It’s characterised by its thicker consistency and a distinctive taste profile that includes the fragrance of kaffir lime leaves and a hint of peanut flavour. The use of Panang curry paste makes it a breeze to prepare, allowing even novice cooks to create a satisfying meal in just under an hour.

Ingredients You’ll Need

To create your own Instant Pot Thai Panang Curry with Chicken, you’ll need the following ingredients:

• 500g chicken breast or thigh, cut into bite-sized pieces
• 1 can (400ml) coconut milk
• 3 tablespoons Panang curry paste (adjust to your heat preference)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 kaffir lime leaves (torn into pieces)
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Fresh basil leaves for garnish
• Rice or noodles for serving
• Vegetable oil for sautéing

Instructions

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to the sauté function. Heat a splash of vegetable oil and add the chopped onion and minced garlic. Sauté for 2–3 minutes, until the onion turns translucent and the kitchen fills with a wonderful aroma.

Step 2: Add the Chicken

Toss in the chicken pieces and sauté until they are lightly browned on all sides. This process helps to seal in the flavour and gives the chicken a nice texture.

Step 3: Stir in the Curry Paste

Once the chicken is browned, add the Panang curry paste to the pot. Stir well to ensure the chicken is thoroughly coated in the paste, allowing the flavours to infuse.

Step 4: Combine the Remaining Ingredients

Pour in the coconut milk, fish sauce, and brown sugar, stirring until everything is well combined. Add in the torn kaffir lime leaves, and then incorporate the sliced bell pepper and carrot for added colour and crunch.

Step 5: Cook Under Pressure

Secure the lid of your Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 5 minutes before performing a quick release for any remaining pressure.

Step 6: Serve and Enjoy

Open the lid and give the curry a gentle stir. Taste and adjust seasoning if necessary, adding more fish sauce or sugar according to your preference. Serve your luscious Panang curry over steamed rice or noodles, garnished with fresh basil leaves for that extra touch of fragrance.

Tips for Perfecting Your Curry

1. Adjust the Heat: If you prefer a milder curry, start with less curry paste and build up to your desired spice level.
2. Vegetarian Option: Easily make this dish vegetarian by substituting chicken with tofu or mixed vegetables.
3. Add Texture: Feel free to add more vegetables – broccoli, snow peas, or baby corn work exceptionally well in this recipe.

Conclusion

Instant Pot Thai Panang Curry with Chicken is not just quick and easy; it’s a comforting, flavour-packed dish that the whole family will adore. With minimal effort, you can serve up a delicious meal that will impress even the most discerning of guests. So why wait? Dust off that Instant Pot, assemble your ingredients, and get ready to enjoy a taste of Thailand right at home! Happy cooking!

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