Ingredients

The following ingredients have 4 Servings
  • 1 (14-oz) can Unsweetened Coconut Milk
  • 3 Tbsp Thai Red Curry Paste
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Brown Sugar
  • 3 cloves Garlic, chopped
  • 2 tsp grated Fresh Ginger
  • 2 14oz cans Chickpeas / Garbanzo Beans, drained and rinsed ((I prefer Bush’s or Goya brand chickpeas))
  • 12 oz Sweet Potatoes, peeled and cubed
  • 1 1/2 cups Long Grain Rice ((Basmati rice works really well with this method))
  • 1 1/2 cups Water
  • 1 1/2 Tbsp Natural Creamy Peanut Butter ((see note))
  • 2 tsp Fish Sauce ((sub soy sauce for a vegetarian, non-fish version))
  • 2 tsp Lime Juice
  • 1/4 cup Roasted Peanuts ((optional))
  • Chopped Fresh Cilantro ((optional))

Instruction

  • In the bowl of the Instant Pot, combine all of the ingredients for Panang Curry - unsweetened coconut milk, curry paste, soy sauce, brown sugar, garlic, ginger, chickpeas, and sweet potatoes. (Note: If you don't want to add the pot-in-pot rice, skip ahead to Step #5.)
  • Top the curry with a 2” rack then with a 7-cup glass bowl. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
  • Rinse the rice well.
  • Fill the bowl with rice and 1 ½ cups water.
  • Close and lock the lid.
  • Set the steam valve to Sealing.
  • Cook on manual / high pressure for 6 minutes.
  • When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
  • Manually release any remaining pressure.
  • Carefully remove the bowl of rice and rack and set aside, covered, to keep warm.
  • To the curry, stir in peanut butter, fish sauce, and lime juice. (Note: Stir gently - the sweet potatoes will be very tender.)
  • Taste sauce. If you’d like it to be spicier, stir in some more curry paste or some hot sauce.
  • Serve curry over rice. Top with roasted peanuts and cilantro.