Imagine diving into a creamy, aromatic Thai curry that transports your taste buds straight to the bustling streets of Bangkok - without ever leaving your home! This Instant Pot Thai Panang Curry is your ticket to an incredibly flavorful meal that looks and tastes like it came from a professional chef's kitchen, but can be prepared in just 40 minutes. Whether you're a curry novice or a seasoned home cook, this recipe promises to deliver maximum flavor with minimal effort, making it the perfect weeknight dinner that will impress your family and friends.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1 can (14 oz) coconut milk
- 3 tablespoons Panang curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1/2 cup fresh basil leaves
Instructions
- Prepare ingredients by slicing chicken breast into thin, uniform strips and setting aside. Thinly slice red bell pepper and wash fresh basil leaves.
- Turn Instant Pot to "Sauté" mode and add 2 tablespoons of coconut milk. Heat until slightly bubbling.
- Add Panang curry paste to the heated coconut milk, stirring continuously for 1-2 minutes to release aromatic oils and develop deep flavor.
- Add sliced chicken breast to the pot, stirring to coat evenly with curry paste mixture. Cook for 3-4 minutes until chicken begins to turn opaque.
- Pour remaining coconut milk into the pot. Add fish sauce and brown sugar, stirring to combine all ingredients thoroughly.
- Close Instant Pot lid, set valve to sealing position, and cook on high pressure for 10 minutes.
- Once cooking cycle completes, perform quick release of pressure to prevent overcooking chicken.
- Open lid and stir in sliced red bell peppers. Let sit for 2-3 minutes to slightly soften peppers.
- Garnish with fresh basil leaves just before serving. Serve hot over steamed jasmine rice.
Tips
- Slice Uniformly: Ensure your chicken and bell peppers are cut into similar-sized pieces for even cooking and consistent texture.
- Bloom the Curry Paste: Taking the time to sauté the Panang curry paste in coconut milk helps release its complex flavors and aromatics.
- Don't Overcook: Use the quick release method to prevent chicken from becoming tough and dry.
- Fresh Basil is Key: Add basil leaves at the very end to preserve their bright flavor and vibrant color.
- Customize Your Heat: Adjust the amount of curry paste to make the dish more or less spicy according to your preference.
- Serve Smart: Pair with jasmine rice to soak up the delicious curry sauce and create a complete meal.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 35g
Fat: 26g
Saturated Fat: 18g
Cholesterol: 95mg
