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Reader Interactions


  1. Catherine

    5 stars
    This recipe is fantastic! Penang curry was always my go to at this one Thai restaurant by our house, now I can make my own and save money! I’ve made this with chicken and tofu, and use whatever vegetable I have in hand. I want to make it with shrimp this time, how would I adjust the time?

    • Paint the Kitchen Red

      Catherine, I’m thrilled that you liked the recipe. Shrimp is easy to overcook. I would either pressure cook the curry for a couple of minutes and then add the shrimp with the veggies, or cook everything in Saute mode.

  2. Mat Meadows

    5 stars
    Turned out so well! Reminded me of my favorite Thai restaurant in Chicago. Thai Aroma.
    The only thing I would change is making a bit more sauce. Delicious!

    • Paint the Kitchen Red

      Thanks for the comment, Mat! I’m so glad you liked the recipe. You can add a bit more coconut milk or increase the recipe by 25%, except for the chicken and veggies – that’ll give you more of the sauce.

  3. Chloe

    5 stars
    So delicious! My husband loves curry and it is great to find a recipe I can make at home.
    Question- the Maesri curry paste came with a cancer and reproductive warning label. Do you know why?

    • Paint the Kitchen Red

      California has very strict food labeling laws (Proposition 65) and products with certain ingredients are required to have this label. I don’t know which of the ingredients in the Maesri is triggering this label, though.

  4. Teri

    I’m looking at your Pengang Curry recipe. I do not see the Penang curry paste in it. Do we just use these spices instead? It looks like all of the other recipes use their related curry paste. I have the Penang Paste.

    • Paint the Kitchen Red

      Teri, you are right! I completely forgot the curry paste in the photograph, but it’s in the recipe itself. You’re the first person to catch this – the recipe has bee! Please scroll down to the recipe card and you’ll see the curry paste in the recipe card. Thanks for pointing this out. I’ll make a note in the ingredient list below the image and next time I make the recipe, I’ll take a new photo! Thanks again.

  5. Vanessa

    3 stars
    Flavor is great but it was sooooo salty. And I’m sensitive to salt. Not sure what I did wrong.

    • Paint the Kitchen Red

      Vanessa, since you’re sensitive to salt you should reduce the quantity of fish sauce, maybe even halve it. Note that the curry is generally eaten with rice and that tones down the level of spice and salt.

  6. TB

    5 stars
    This dish has become a favorite, even for our kids ages 3 and 7. I add whatever fresh veggies I have. Tonight it was green beans, broccoli, pea pods, red pepper, onion and shredded green cabbage. I also add half a can of coconut cream. I don’t have a pressure cooker so I use essentially the same recipe in a Dutch oven. It’s delicious!

    • Paint the Kitchen Red

      Thank you so much for letting me know. Coconut cream adds that extra creaminess that’s a crowd pleaser 🙂

  7. Fernando Nieto

    I am so sorry. The first time I check the recipe I did no see any quantities. A second review I was able to see all. My mistake.
    I will try it soon, it looks delicious.

    10 points. Every thing well explained

    • Paint the Kitchen Red

      No worries, I hope you enjoy the recipe, Fernando.

  8. Fernando Nieto

    I will appreciate if you give me the quantities of the ingredients. Sorry if I am too picky.

  9. Fernando Nieto

    It is a shame you did not help beginners with the ingredients quantities, apart from that it look delicious.

  10. Steve


    For doubling or tripling this recipe, do you need to double or triple the pressure cook time? We have a really big Instant Pot so I can at least double this…possibly triple it.

    • Paint the Kitchen Red

      Steve, yes you can double or triple the ingredients and keep the cook time unchanged.

      • Steve

        Thank you!!

  11. Margie

    5 stars
    I made this tonight and the flavor was amazing. But I found it was too runny. I did use frozen green beans — not sure that would have made that much of a difference. I honestly thought it would have made an amazing soup as it turned out. Any thoughts on making a thicker sauce?

    • Paint the Kitchen Red

      Hey there, Margie – I do think it was the frozen vegetables that did it. They release liquid that would thin the curry out. Try fresh vegetables next time and make sure you use a good quality coconut milk, and not the light variety. Thanks for reaching out and for your review.

  12. Sara

    5 stars
    I just made this and it was amazing!
    I’m going to save so much money not having to get this as take-out anymore!
    Thank you!!!

    • Paint the Kitchen Red

      Sara, so true! I am not interested in going out for Thai anymore either. Please do try out the other Thai curries on my site too – you’re going to love them!

  13. Christi

    Hi! I’d like to try this tonight, but don’t have fresh peppers on hand. I do have a bag of frozen peppers and onions. If I add these, frozen, will the sauce be too runny? Should I wait until I have fresh peppers?

    • Paint the Kitchen Red

      Christi, sorry I didn’t answer in time for dinner 🙂 I would not add frozen bell peppers or anything that’s soft and mushy. Carrots and peas might work. For this recipe, fresh is best, though.

  14. Eva

    5 stars
    Omg, I have been missing curry so much! And this is so good It felt like I was eating restaurant curry. I haven’t been out to eat in 7 months (thanks covid…) but I don’t have to with this recipe!
    It’s a love recipe ❤️❤️❤️❤️

    • Paint the Kitchen Red

      Eva, that made my day. In these trying times, if my recipe brings joy to someone that makes me so happy!

  15. Marina

    5 stars
    I made this dish a few times. Wonderfully simple and delicious! Thank you for the step by step instructions and a suggestions. I would like to make this recipe using tofu next time. What adjustments would you suggest to make if using tofu?

    • Paint the Kitchen Red

      Marina, use extra firm tofu and 2 minutes of pressure cooking. Thanks for commenting!

  16. Barbara

    5 stars
    One of our favorite dinners! We’ve added extra veggies to insure there’s enough for dinners and lunches.

    • Paint the Kitchen Red

      Thanks, Barbara – ours too 🙂

  17. Tara

    5 stars
    This is the best dish I’ve ever made. I can’t cook so I’m shocked I created something this delicious. Thank you for the detail recipe and making it easy to follow, especially for people like me. 🙂

    • Paint the Kitchen Red

      That is terrific – you’ve made my day! Tara, you absolutely can cook -see?! I can tell you from experience (I was the same as you), if you keep making a select group of recipes again and again, you’ll be able to do them with your eyes closed. Well, not really but close 🙂

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