Ingredients
Scale
- 2 to 3 Tbsp Thai Panang curry paste preferably Maesri or Mae Ploy brand
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 14 oz. coconut milk preferably Aroy-D or Chaokoh brand
- 1 1/2 lb boneless chicken breasts or thighs cut into bite-size pieces
- 2 Tbsp fish sauce more to taste
- 1 Tbsp brown sugar (or palm sugar), to taste
- 2 tsp lime juice
- 2 Tbsp peanut butter or to taste
- 1 cup red and/or green bell pepper sliced
- 1 cup green beans cut into 2-inch pieces
- 1/2 cup onion sliced
- 4 lime leaves slightly bruised
- 12 to 15 Thai Basil leaves
Notes
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc. Use a splatter screen, if necessary, to guard against the coconut milk bubbling up. Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
Nutrition
Calories: 325 kcal | Carbohydrates: 11 g | Protein: 25 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 12 g | Cholesterol: 95 mg | Sodium: 695 mg | Fiber: 2 g | Sugar: 7 g
Directions
- Select Saute and stir together Panang curry paste, coriander, cumin and 1/2 can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
- Press Cancel.
- Stir in chicken and remaining coconut milk.
- Close the lid and pressure cook on High Pressure for 4 minutes.
- Do a Quick Release of pressure and open the Instant Pot.
- Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, beans, onion, and lime leaves.
- Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)
- Taste and adjust with more fish sauce, brown sugar, lime juice or peanut butter.
- Stir in the Thai basil leaves.
- Serve with Instant Pot Jasmine Rice.