Panang Curry Chicken
Thai in an Instapot!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Calories: 390kcal
Equipment
- Instapot
Ingredients
Ingredients
- ½ lb Chicken thighs thin sliced
- 1 tbsp Oil
- 1 ½ tbsp Panang Curry Paste
- 1 can Coconut Milk 14 oz
- ½ cup Mushroom sliced
- ½ cup Bell pepper red sliced
- ½ cup Onion sliced
- ½ cup Carrot sliced
- 2 Thai Red Chili sliced optional
- 10 leaves Thai Basil
- 1 tbsp Lemon juice
- ½ tsp Salt
- 2 tsp Sugar
Instructions
Instructions
- Start the instant pot in sauté mode. Heat oil and add panang curry paste.
- Add the coconut milk. Mix the paste with the coconut milk. Cook for 2 minutes while stirring continuously.
- Add sliced chicken pieces. Change the instant pot setting to manual mode for 4 mins with vent in sealing position.
- When the instant pot beeps, quick release the pressure manually.
- Change the instant pot setting to sauté mode. Add all veggies - carrots, mushrooms, bell pepper and onions. Add sugar and lemon juice.
- Cook in sauté mode for about 5 mins until the veggies become tender. Add the basil leaves and salt to taste.
- Garnish with thai red chilies. Panang Curry with Chicken is ready to be served with jasmine rice.
Notes
- You can add your choice of vegetables. You can also reduce the quantity of vegetables and increase the amount of chicken.
- You might need to cook the chicken longer depending on the size of the pieces.
- To increase the spice of the curry, add 2 tbsp panang curry paste.