Thai Panang Curry is a one of our must-haves when we go to a Thai restaurant. It’s a rich, mildly spicy and creamy coconut curry that can be made with Chicken, Seafood or Tofu (Vegetarian).
Another weeknight savior!
Thai Panang Curry Paste
A thick curry paste is used as a base for most Thai food curries.
The panang curry paste typically consists of dried red chilies, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal (Thai ginger), spices like coriander seeds, cumin seeds, cardamom and bay leaves.
This paste is simmered with coconut milk and then protein and vegetables are added to it.
Over the years, I have tried various brands of Thai curry pastes, but nothing comes close to the brand called Maesri Thai Panang Curry Paste. Their curry pastes are so authentic tasting, that if you ever did a blind taste test, you won’t be able to tell between a restaurant version and yours.
I feel the same way about coconut milk too. This is my tried and trusted brand of Coconut Milk – Chaokoh.
Simple Step-by-Step Thai Panang Curry Recipe
It is real simple to make this instant pot Thai curry.
Stir in the coconut milk and panang curry paste, bring the coconut curry chicken to simmer while you add vegetables and protein.
Stir it. Shut it. Cook for 3 minutes on Manual, QR after 5 minutes!
Finish with brown sugar and few drops of lime juice and you’re done! Serve with brown or white Jasmine rice.
Ingredients: Vegetables and /or Chicken or Seafood
I make this Panang Curry mostly with Chicken, Shrimp or Tofu.
The choice of vegetables is also huge. I add baby corn because my kids love it. You can add water chestnuts, bamboo shoots, bell peppers.
I would add the peppers after cooking though and saute for 2 minutes.
When cooking this with Firm Tofu or Extra Firm Tofu, reduce the cooking time to 1 minute since the Tofu just needs to absorb the flavors- everything is already cooked.
When cooking this with Shrimp, cook the curry for 1 minute, QR, and then add the Shrimp, saute’ for 1-2 minutes, till they turn opaque.
If you add them earlier, they’ll be over cooked. Possibilities are just endless with this curry- go ahead, make it your own and enjoy!
More Instant Pot Thai Recipes from my Kitchen
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Thai Panang Curry in Instant Pot Pressure Cooker
- 1 teaspoon brown sugar
- Few drops of lime juice
- 1 cup broccoli florets
- Thai basil leaves for garnish optional
- Prep: Cut chicken into 1 inch pieces. If using Form Tofu, cut it into 1 inch pieces. Chop baby corn and carrots. Cut 1 small head of broccoli into florets and keep aside.
- Turn Instant Pot on Saute. Add coconut milk and water. Then, add curry paste and whisk it till it is blended with the coconut milk. Add baby corn, carrots (or whatever vegetables you are using). Finally, add the chicken or Tofu pieces. Stir everything. Make sure the curry mix is simmering at this point before you close the lid. It prevents the coconut milk from curdling.
- Close lid. Hit cancel. Set vent to Sealing mode. Press 3 minutes Manual (high). Let the pressure release naturally for 5 minutes, (QR after 5).
- Open the lid. Check for seasoning. Add brown sugar and lime juice. Then, add broccoli florets and let them hangout in the curry for about 30 seconds so they get cooked a bit. They'll still stay crunchy. You can leave them in there for another minute or 2 on Saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit Saute and cook it off for a minute or two. Serve with White or Brown Jasmine rice!
- If after opening the lid, the coconut milk seems curdled, don't worry, it hasn't gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It'll be a smooth curry again!