An easy 30-Minute recipe for a restaurant-style Thai favorite, Panang Curry. This mildly spicy, slightly sweet and creamy coconut curry can be made in a pressure cooker with Chicken, Seafood or Tofu (vegan).
Prep: Cut chicken into ¾ 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. Then, add curry paste and whisk it till it is blended with the coconut milk. Add baby corn, carrots (or whatever root 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/Pressure cook at LOW pressure. Let the pressure release naturally for 5 minutes, and manually release pressure after that (QR after 5).
Open the lid. Check for seasoning. Add 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, if 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!
Easy to make this recipe VEGAN by using Tofu instead of chicken
Recipe Tips for an Amazing Thai Panang Curry
Coconut Milk: Use a good quality full-fat coconut milk, I use Chaokoh brand.
Low Pressure: I have observed that coconut milk cooks well under LOW pressure and has a much lower chance of curdling, as compared to high pressure.
What if Coconut Milk Curdles: 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!
Make it Vegan: Easy to make this recipe VEGAN by using Tofu instead of chicken.
Other Proteins: You can make this curry with other proteins, like Shrimp or Tofu (see notes above). For Shrimp, add after pressure cooking, and saute 2-3 minutes till the shrimp turn opaque and cook through.
Curry paste: I prefer using Maesri brand for Thai Panang Curry paste. It is a vegetarian paste since it doesn't have any shrimp paste. Other brands that work great in this recipe are 'Mae-ploy', and 'Thai Kitchen'.
Customize the Veggies: You can add veggies of your choice including peppers, bamboo shoots, potato.sweet potato. Cut the vegetables in 1-inch pieces.
Curry Consistency: This varies and depends on personal preference. Most restaurants serve a 'thin' Panang curry. To get a thicker curry, skip the water, and saute the curry for a few minutes after pressure cooking. It will thicken up as it cools too.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.