Thai Panang Curry- Instant Pot/Pressure Cooker

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).   This is another go-to recipe in my Fill-it, Shut-it, Forget-it series, where I cook tasty and healthy dishes in an Instant Pot to make a meal in 30 minutes or less.  Another weeknight savior!

A thick curry paste is used as a base for most Thai 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.  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 always order it from Amazon.com: Maesri Thai Panang Curry Paste.  I feel the same way about coconut milk too.  This is my tried and trusted brand of Coconut Milk – Chaokoh  .

It is real simple to make this curry.  Turn on your Instant Pot on Saute mode (see my FAQ on instant pot and accessories).  Stir in the coconut milk and curry paste, bring it 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- That simple!

Ingredients: Vegetables and / or Chicken or Seafood

I make this 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!