Instant Pot Panang Curry Thai Red Curry With Chicken And Vegetables

This is a quick take on a classic using a pressure cooker.It’s a two step process.First step is to pressure cook the chicken in the red thai curry paste and the second step is to add the coconut milk and vegetables. The whole process should take you less than 15 minutes.

Ingredients for Instant Pot Panang Curry

This is a quick and easy thai curry which gives me an instant fix of my thai craving.For that reason,it has very limited ingredients.

Chicken Breast- cut into thin strips.You can also use shrimp for this.Red Thai Curry Paste- I have used store bought.Vegetables-You can use a mix of Bell Peppers, Bok Choi, Beans, Carrots, Broccoli, MushroomsCoconut MilkFish Sauce- For the extra umami- Skip this if you don’t have it.Sugar- Palm Sugar or Brown Sugar

Though I think making curry paste at home is the way to go..ideally..but i cant be bothered to spend an extra half an hour in the kitchen at this point. Everything in the kitchen now is about shortcuts and a store bought curry paste is just that- an amazing shortcut.Though if you like, you can make it on your own using my thai red curry paste recipe.

How to make Panang Curry in instant pot

Step 1: Prep

The prep here is super quick. In fact the only work in this recipe is to cut the chicken into thin strips. The vegetables just need a rough chop.

Step 2:Pressure Cook

In this step, you first saute the red curry paste in some oil to release all the flavours and re awaken the chillies. Add the chicken, water, fish sauce and salt.Pressure cook for just 3 minutes and Quick release after 5 minutes of natural pressure release.