Instant Pot Thai Panang Curry Chicken

Ready in under 30 mins

Easy to make

Dairy free & gluten free

Make in Instant Pot or Stovetop

Main Ingredients

Panang Curry Paste


Coconut Milk

Bell pepper

Brown Sugar



Step 1

Start the instant pot in sauté mode. Heat oil and add panang curry paste. Sauté for a minute.

Add ¼ cup of coconut milk. Mix it with  the paste, and cook for a minute. Add chicken pieces and sauté for 2-3 minutes. Now add the remaining coconut milk and Kaffir Lime Leaves.

Step 2

Pressure cook mode at high pressure for 3 minutes. Do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then quick release the pressure manually.

Step 3

Now change the instant pot setting to sauté mode. Add bell pepper, peanut butter, brown sugar, fish sauce, lime juice and half of the Thai Basil leaves.

Step 4

Cook  for 2-3 minutes until there is a gentle boil. The veggies will cook a little, but still hold their crunch. Garnish with the remaining thai basil leaves and crushed peanuts.

Step 5

And it's Ready.

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