Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Oil
  • 4 tablespoon Panang Curry Paste (adjust to taste)
  • 1 can Coconut Milk (14 oz, divided)
  • 6 Kaffir Lime Leaves (crushed )
  • 1 pound Chicken (breast or thighs, sliced into 3/4-1 inch pieces )
  • 1 cup Red Bell pepper (sliced)
  • 1 cup Green Bell Pepper (sliced )
  • 1 tablespoon Peanut Butter
  • 1 tablespoon Brown Sugar (or Palm Sugar )
  • 1 tablespoon Fish Sauce (or soy sauce, add more to taste )
  • 1/2 Lime
  • 10 leaves Thai Basil
  • Peanuts (crushed)

Instruction

  • Start the instant pot in sauté mode. Heat oil and add panang curry paste. Stir it for a minute.
  • Add 1/4 cup of coconut milk. Mix the paste with the coconut milk, and cook for a minute.
  • Add chicken pieces and saute for 2 minutes. Now add the remaining coconut milk and Kaffir Lime Leaves. Change the instant pot setting to manual or pressure cook mode at high pressure for 3 minutes with vent in sealing position. 
  • When the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually.
  • Change the instant pot setting to sauté mode. Add the bell pepper, peanut butter, brown sugar, fish sauce, lime juice and half of the Thai Basil leaves.
  • Cook on sauté mode for 2-3 minutes until there is a gentle boil. The veggies with cook a little, but still hold their crunch. 
  • Garnish with the remaining thai basil leaves and crushed peanuts. Panang Curry with Chicken is ready to be served with jasmine rice.