Paint The Kitchen Red

  • HOME
  • RECIPES AND GUIDES
  • ABOUT
menu icon
go to homepage
  • HOME
  • RECIPES AND GUIDES
  • ABOUT
subscribe
search icon
Homepage link
  • HOME
  • RECIPES AND GUIDES
  • ABOUT
×
Home » Recipes » Instant Pot

Thai Instant Pot Panang Curry with Chicken

Published: Apr 23, 2018 | Updated: Aug 2, 2023 | Author: Neena Panicker

JUMP TO RECIPE
Instant Pot Panang Curry with Chicken Pinterest pin - bowl of Thai panang curry with peppers, beans, Thai basil and bowl of rice with panang curry on top - Paint the Kitchen Red
Instant Pot Panang Curry with Chicken Pinterest pin - bowl of Thai panang curry with peppers, beans, Thai basil and bowl of rice with panang curry on top with text "panang curry thai chicken curry"
Panang curry
panang curry
Instant Pot Panang Curry Pinterest pin - panang curry in white bowl with basil garnish - Paint the Kitchen Red

This Instant Pot Panang Curry recipe tastes like it’s from a Thai restaurant!  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make an amazingly tasty curry that is delicious served with jasmine rice.  It’s a quick and easy recipe that you can make on a weeknight but it’s impressive enough to serve guests!

Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background

Serve this panang curry over Instant Pot jasmine rice, Instant Pot brown jasmine rice, or Instant Pot brown basmati rice.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents


  1. Introduction
  2. Tips
  3. Ingredients
  4. Step by Step Instructions
  5. Recipe Card – Printable
  6. Related Recipes and Guides

Introduction

It was a bit of a challenge to make this Panang curry in the Instant Pot and have it taste like the Thai Panang curries I order at restaurants.

Don’t get me wrong: it tasted great but tasted more like Thai Red Curry, which is quite delicious in its own right.  I had to make the Panang curry numerous times, trying out different ingredients and quantities, until I finally perfected the recipe. 

Learn more about your Instant Pot…

  • Natural or Quick Release: What is Instant Pot natural release vs quick release and when should you use them?
  • Instant Pot Tips and FAQs: What are Instant Pot frequently asked questions?
  • Instant Pot Not Sealing: Why is your Instant Pot not sealing and what can you do to fix it?
  • Common Instant Pot Problems: This Instant Pot troubleshooting guide explains common problems and errors and how to solve them.
  • Sous Vide Button: How to use sous vide Instant Pot function for perfectly cooked foods.

The key to getting the Panang curry recipe right was to add an extra quantity of the ingredients that make it different from the red curry: coriander, cumin, and peanuts.  I feel these flavors were lacking because pressure cooking toned down those flavors and made it seem like they weren’t even present.

A good Thai curry requires good-quality ingredients.  You can read more about my quest to find the right ingredients for Thai curries on my Instant Pot Thai Red Curry recipe blog post.

Find out the difference between panang curry vs massaman curry.

This pressure cooker Panang Curry recipe can be made quickly and easily, even on a busy weeknight.  I always keep coconut milk and curry paste in my pantry and I use whatever meat and vegetables I have on hand.

I find that Thai curries taste best with Jasmine rice rather than long grain, basmati, or even brown rice. Jasmine rice soaks up the curry and makes it taste so good!! 

Here are some other super easy Thai recipes you’re going to love!
– Instant Pot Thai Massaman Curry
– Instant Pot Thai Yellow Curry
– Instant Pot Thai Grilled Chicken (Gai Yang)

– Instant Pot Thai Coconut Soup (Tom Kha Gai)
– Instant Pot Thai Peanut Noodles
– Instant Pot Thai Fish Curry

[Read: Instant Pot Pot-in-Pot Cooking Method to learn how to cook rice and curry together!]

TIPS AND SUBSTITUTIONS


Panang Curry Paste

To make this curry taste like a restaurant-quality curry, you’ve got to get the right curry paste.  There are two brands of Thai curry pastes that I really like: Maesri (which I like best) and Mae Ploy. 

When I use Maesri, I use 3 tablespoons of paste, but with Mae Ploy, I use 2 tablespoons because I find it to be spicier.  Adjust to your tastes.  If the curry is too spicy at the end, add some more coconut milk when cooking the vegetables.


Lime Leaves

Lime leaves (also known as k-lime, makrut or kaffir lime leaves) add unique flavor to Thai curries.

You can find them at Asian grocery stores. I highly recommend using them. They keep very well in the freezer!

I like to either scrunch up the lime leaves and bruise them before adding them to the curry or chiffonade them by cutting them into very thin strips. This releases the oils from the leaves and adds a stronger flavor.

If you can’t find lime leaves, add an extra teaspoon or two of lime juice. Taste as you go.


Thai Basil

Thai basil is another ingredient you can find at an Asian grocery store. It, too, adds a unique flavor to Thai recipes and I recommend trying to find it. But if you can’t locate Thai basil, substitute with regular Italian basil.


Coconut Milk

I use full-fat coconut milk. I find some coconut milk brands don’t do well during pressure cooking, including some brands that are widely available at grocery stores. My two favorite brands are Aroy-D and Chaokoh. Some readers recommend Trader Joe’s brand coconut milk.


Fish Sauce

I really like the quality of Red Boat fish sauce which you can find at Asian grocery stores or on amazon.  But it is more expensive than other fish sauce brands.  Tiparos is another brand of fish sauce I’ve used – it’s more affordably priced.

There’s no substitute for fish sauce.  It adds that depth of flavor, the umami, to dishes.  I’ve had vegetarian readers recommend the Fysh brand of sauce.  But I haven’t tried it.  You may need to add a little extra.

Soy sauce is also a substitute for fish sauce, but there is a flavor difference.

Also note that Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.


Peanut Butter

Although you can grind up roasted peanuts into a paste, I choose to use store-bought peanut butter.


Palm Sugar

Palm sugar is more authentic to a Thai curry than brown sugar is.  However, I frequently use brown sugar without sacrificing taste.

Vegetables

You don’t need to stick to the vegetables that I used.  You can use any vegetables of your choice including zucchini, carrots, peas, bamboo shoots.


Meats

You can easily substitute other meats or tofu instead of chicken, but you’ll have to adjust the cooking time – here are some approximate times.   The timing for meat is for bite-size strips!

  • Pork shoulder: 8 minutes Natural Pressure Release (NPR)
  • Beef chuck: 12 minutes NPR
  • Extra-firm tofu, cubed: 2 minutes, Quick Release (QR)

Doubling the Recipe

You can double all the ingredients in the recipe and pressure cook for the same amount of time. Just make sure your ingredients don’t go past the ⅔-full mark.


Splatter Screen

When you’re sauteing ingredients in the Instant Pot, the bubbling mixture can splatter. I like to use a splatter screen to cover the inner pot during this saute process.


Burn Message

If you regularly encounter the ‘burn’ message, feel free to add ¼ cup of chicken broth when pressure cooking the coconut milk.

[Read more: Instant Pot Burn Message]

Instant Pot Panang Curry- Ingredients

Instant Pot Panang Curry Ingredients - onion, chicken, coconut milk, green beans, bell peppers, thai basil, lime leaves, cumin, coriander, fish sauce, peanut butter, brown sugar, lime juice - Paint the Kitchen Red
  • Onion
  • Chicken
  • Coconut milk
  • Green beans (or any vegetable)
  • Bell peppers
  • Thai basil
  • Lime leaves
  • Cumin
  • Coriander
  • Fish sauce
  • Peanut butter
  • Brown sugar
  • Lime juice
  • Panang curry paste (missing from photo)

How to Make Thai Panang Curry in the Instant Pot (Step by Step Instructions)

  1. Turn on Saute Mode
  2. Saute coconut milk and spices
  3. Saute chicken
  4. Pressure cook
  5. Quick-release pressure
  6. Stir in vegetables and seasonings

How to Turn on Saute Mode

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
  • Instant Pot DUO:  Select the Saute function.
  • Instant Pot ULTRA:  Select the Saute function and press Start.

Saute Coconut Milk and Spices

Instant Pot Panang Curry with Chicken Instructions 1 collage - coconut milk in inner pot, panang curry paste, powdered spices - Paint the Kitchen Red
  • Stir together ½ can of coconut milk, Panang curry paste, cumin and coriander in the Instant Pot inner pot.

Saute Chicken

Instant Pot Panang Curry with Chicken Instructions 2 collage - bubbling coconut milk and curry paste, add remaining coconut milk, stirred up - Paint the Kitchen Red
  • Saute until mixture is bubbly and oil begins to separate, about two to three minutes. Use a splatter screen to prevent splatter, if necessary.
  • Select ‘Cancel’ and stir in chicken and remaining coconut milk.

Instant Pot Duo Pressure Cook 4 minutes

Instant Pot Duo Manual mode 4 minutes collage - close lid, press manual, press + -, display says 4 - Paint the Kitchen Red
  • Close the lid and make sure steam release handle is in Sealing position
  • Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).

Instant Pot Ultra Pressure Cook 4 minutes

Instant Pot Ultra pressure cook 4 minutes collage - open lid, select pressure cook and set time to 00:04, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
  • Press ‘Start’.

Pressure Cooking Process (Duo and Ultra)

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to Quick Release Pressure (QR) on the DUO

Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
  • Move the steam release handle to Venting. Steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Quick Release Pressure (QR) on the ULTRA

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
  • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

[Find out more about the pressure release methods and how and when to use them. ]

Stir in Vegetables and Seasonings

Instant Pot Panang Curry with Chicken Instructions 3 collage - cooked curry, added vegetables and seasonings, stirred up with basil leaves on top - Paint the Kitchen Red
  • Select ‘Saute’ function.
  • Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, green beans, onion, and lime leaves.
  • Cook until vegetables are crisp-tender, about 3 to 5 minutes.  Don’t overcook, as the vegetables will continue to cook in the residual heat.
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Instant Pot Tips and Tricks

Delay Start
Learn about how to use the Instant Pot Delay Start feature, which allows you to begin pressure cooking at a future time.

Pot in Pot
Find out how to use the Instant Pot pot in pot cooking method, which allows you to cook multiple foods together.

Cooking Times
Find out Instant Pot Cooking Times and what method of pressure release to use.

More Chicken Favorites

Love cooking chicken in the Instant Pot but looking for new recipes? Here are a few of my favorite Instant Pot chicken recipes that are easy, delicious, and fast to make.

  • Instant Pot sous vide chicken breast
  • Instant Pot chicken curry
  • Instant Pot chicken shawarma
  • Instant Pot Jamaican jerk chicken

For more chicken recipes, be sure to head over to my list of amazing Instant Pot chicken recipes you need to try!

Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background

Thai Instant Pot Panang Curry with Chicken

This Instant Pot Thai Panang Curry with Chicken tastes amazing!  It’s quick and easy enough to make on a weeknight and tastes like you got if from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice.
4.95 from 85 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 325
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker
  • Splatter Screen

Ingredients
  

  • 2 to 3 tablespoon Thai Panang curry paste preferably Maesri  or Mae Ploy brand *
  • 1 tsp  coriander powder
  • ½ tsp  cumin powder
  • 13.5 oz. coconut milk (400 ml) preferably Aroy D or Chaokoh brand
  • 1 ½ lb boneless chicken breasts or thighs (⅔ kg) cut into bite-size pieces
  • 2 Tbsp  fish sauce  more to taste
  • 1 Tbsp  brown sugar (or palm sugar), to taste
  • 2 teaspoon lime juice
  • 2 tablespoon peanut butter or to taste
  • 1 cup red and/or green bell pepper sliced
  • 1 cup green beans cut into 2-inch pieces
  • ½ cup onion sliced
  • 4 lime leaves slightly bruised **
  • 12 to 15 Thai Basil leaves

Instructions
 

  • Select Saute and stir together Panang curry paste, coriander, cumin and ½ can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
  • Press Cancel.
  • Stir in chicken and remaining coconut milk.
  • Close the lid and pressure cook on High Pressure for 4 minutes.
  • Do a Quick Release of pressure and open the Instant Pot.  [Read More: The Different Pressure Release Methods]
  • Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, beans, onion, and lime leaves.
  • Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  • Taste and adjust with more fish sauce, brown sugar, lime juice or peanut butter.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
  • Use a splatter screen if necessary, to guard against the coconut milk bubbling up.
  • Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
  • * I use 2 tablespoon of Mae Ploy brand or 3 tablespoon of Maesri brand.
  • ** lime leaves also referred to as k-lime, makrut or kaffir lime leaves.

Nutrition

Serving: 1 serving | Calories: 325 kcal | Carbohydrates: 11 g | Protein: 25 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 12 g | Cholesterol: 95 mg | Sodium: 695 mg | Fiber: 2 g | Sugar: 7 g
Course Main Dishes
Cuisine Asian, Thai
Main Ingredient chicken
Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

BACK TO TOP

✅ Why Trust Neena at Paint the Kitchen Red?

Neena in red sweater slight smiling with white cabinets in background

I’m Neena, and I have a lifetime of experience working with pressure cookers. I know how to maximize the potential of a pressure cooker to consistently produce delicious and easy meals. With my Instant Pot expertise, I can provide valuable insights, troubleshooting advice, and innovative recipe ideas so you can trust me on all things Instant Pot!
➡ New to the Instant Pot? Get my Instant Pot instructions for beginners.

Recipes you Might Also Like!

1
Instant Pot Thai Red Curry with colorful vegetables in white bowl with spoon on rich red napkin.
Instant Pot Thai Red Curry with Chicken
This Instant Pot Thai Red Curry with Chicken is delightful (and addicting!) It makes a perfect meal when paired with Jasmine Rice, and comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.
GET RECIPE
2
Instant Pot Thai Yellow Curry with Chicken in white bowl on blue napkin, with fried rice in another bowl
Thai Instant Pot Yellow Curry with Chicken
This Instant Pot Thai Yellow Curry with Chicken has the perfect combination of flavors: creamy coconut milk, Thai yellow curry paste, chicken, and vegetables. To top it off, curry powder gives this Thai yellow curry its unique taste.  This curry is soul-satisfying comfort food perfect for any time of year.
GET RECIPE
3
Instant Pot Thai Peanut Noodles in black bowl garnished with cilantro - Paint the Kitchen Red
Instant Pot Thai Peanut Noodles
Instant Pot Thai Peanut noodles is my take on a Thai restaurant favorite. In this flavorful dish, plain spaghetti is elevated to a different level with a vibrant peanut sauce. Rice wine vinegar, brown sugar, and chili garlic sauce give the dish its distinct tangy, sweet, spicy flavor.  This dish can be made vegetarian by omitting the chicken and substituting fish sauce with soy sauce.
GET RECIPE

More Instant Pot

  • Instant Pot Brownies a la Mode - 3 mason jars of brownie with ice cream topped with blueberries, mint leaf- Paint the Kitchen Red
    Instant Pot Brownies in a Jar
  • Bowl of Kerala parippu curry with fried curry leaves, onions, and chili.
    Kerala Parippu Curry – South Indian Dal
  • Instant Pot Error Codes A Complete Guide with image of Instant Pot display panel.
    Instant Pot Error Codes Complete Guide
  • Instant Pot Chicken Tinga rice bowl in orange bowl with chicken tinga tacos and nachos in the background - Paint the Kitchen Red
    Best Instant Pot Chicken Tinga

Comments

  1. John Rich says

    August 20, 2019 at 11:55 am

    5 stars
    This is such a simple and delicious recipe!! 20 minutes to make and it’s just as good as restaurant panang curry.

    Reply
    • Paint the Kitchen Red says

      August 20, 2019 at 12:14 pm

      Thank you so much, John! I’m so happy you liked it. Saves us a trip to the Thai restaurant 🙂

      Reply
  2. W says

    June 20, 2019 at 1:24 pm

    5 stars
    I would like to make this again, but this time with Salmon. It is one of my favourite meals at my local Thai restaurant. Any suggestions on cooking time if i were to replace the chicken with Salmon pieces?

    Reply
    • Paint the Kitchen Red says

      June 24, 2019 at 6:05 am

      I’d try it for about 3 to 4 minutes on high pressure. Start with 3 so you don’t overcook. And quick release.

      Reply
      • W says

        July 10, 2019 at 12:41 pm

        Thank you!!!

        Reply
  3. Gail says

    June 19, 2019 at 6:25 pm

    5 stars
    Made this for dinner and loved it. We live in the North woods of MN – no Thai restaurants so I’m trying to make it myself. I was able to get the curry paste and fish sauce you recommend on Amazon. Also got fresh keffir lime leaves on Amazon. I was worried how they would be after shipping but they were great.

    Reply
    • Paint the Kitchen Red says

      June 24, 2019 at 6:09 am

      So wonderful to hear, Gail! Thanks for letting me know.

      Reply
  4. April says

    June 03, 2019 at 6:36 pm

    5 stars
    Paint the Kitchen Red once again does not disappoint. Absolutely delicious!

    Reply
    • Paint the Kitchen Red says

      June 10, 2019 at 11:51 am

      April, I don’t know how to get the heart emoji to show up but pretend there are a bunch here 🙂 🙂 🙂

      Reply
  5. Greg says

    May 26, 2019 at 6:09 am

    Hi, is it possible to use a sugar substitute like Truvia in place of the brown sugar to make it a little more diabetic friendly?

    Reply
    • Paint the Kitchen Red says

      May 28, 2019 at 2:50 am

      Greg, I have never pressure cooked with Truvia but I would suggest that you add it to taste, after pressure cooking is completed. You might even find that you don’t need to add it. Hope you enjoy the recipe!

      Reply
  6. Katie says

    April 28, 2019 at 9:36 pm

    I adore all things curry and Panang is my absolute favorite. However, due to a shellfish allergy, I can no longer eat it. Do you have any good substitutes for fish sauce? I’ve tried a few and my dishes always fall flat. Would love to replicate my favorite restaurant Panang Beef!!! Thanks!!

    Reply
    • Paint the Kitchen Red says

      April 29, 2019 at 10:59 am

      Katie, I haven’t tried it but I’ve had readers recommend a product called Fysh sauce which is available on amazon. Do let me know if you end up trying it 🙂

      Reply
  7. W says

    March 07, 2019 at 11:11 am

    5 stars
    I stopped eating to write this review. This is a great recipe. I did not get my hands on any kaffir but it still turned out great! Can’t wait to try all your recipes!
    Thank you!

    Reply
    • Paint the Kitchen Red says

      March 07, 2019 at 11:25 am

      Thank you so much! I think you’ll definitely love all the Thai recipes 🙂

      Reply
  8. Tina says

    February 05, 2019 at 8:10 pm

    5 stars
    Th8s is by far my favorite IP recipe to date!!! Every bit as good as our favorite Thai restaurant’s version! Will make this again and again!!!

    Reply
    • Paint the Kitchen Red says

      February 06, 2019 at 11:14 am

      Thank you, Tina! I’m always happy to see comments like yours.

      Reply
  9. Richard says

    January 28, 2019 at 7:56 am

    5 stars
    This was amazingly awesome. It seriously tastes like it came from a restaurant. Thanks for the recipe!

    Reply
    • Paint the Kitchen Red says

      January 28, 2019 at 3:04 pm

      Thanks for the lovely comment, Richard! It’s my pleasure to share these recipes with y’all.

      Reply
  10. denise says

    January 27, 2019 at 3:36 pm

    hello, haven’t tried your recipe yet. my question is if i can omit the peanut butter due to a peanut
    allergy in the house. i make a stove top version with green beans and sweet potato, and no pb… thank you as i’m really looking forward to trying this! looks delicious.

    Reply
    • Paint the Kitchen Red says

      January 27, 2019 at 4:36 pm

      Denise, thanks for your question. Yes, you can definitely omit the peanut butter. Hope you enjoy the recipe!

      Reply
  11. Rita says

    January 27, 2019 at 12:48 pm

    5 stars
    We have loved all your recipes that I have tried so far but my husband said this one was restaurant quality. He thought he wouldn’t like it because he is not a fan of peanut butter. This goes in my favorites file!

    Reply
    • Paint the Kitchen Red says

      January 27, 2019 at 2:12 pm

      Thanks so much, Rita. I love the subtle flavor the peanut butter imparts to the dish. One of my favorites too!

      Reply
  12. NOELL S CHESNEY says

    January 16, 2019 at 7:50 pm

    5 stars
    This is a fabulous recipe! I’ve finally found a recipe that almost exactly mimics the panang from my favorite Thai restaurant in Denver, Wild Ginger. Thank you SO much for posting this. And with the extra lime leaves, palm sugar discs, and thai basil, I’m going to attempt to make some Tom Kha Gai as well. I actually used a couple of red Thai chiles (with the seeds cut out) because I like my curry more medium heat, but I think just 1 will be enough next time!

    Reply
    • Paint the Kitchen Red says

      January 18, 2019 at 12:29 pm

      Thank you Noell! Isn’t it exciting when you can make something at home so easily and it’s as good as the restaurant version? I feel the same way. The lime leaves freeze really well, btw.

      Reply
  13. Praxi says

    January 15, 2019 at 7:58 pm

    Hi, I tried the recipe and while it was delicious, the chicken ended up being a bit overcooked. I can’t figure out what I did wrong. I used chicken breasts and cut them into bite sized chunks, cooked on manual for 4 minutes with quick release. Any tips?

    Reply
    • Paint the Kitchen Red says

      January 16, 2019 at 6:11 pm

      Praxi, although I sometimes use chicken breasts, chicken thighs do much better in the Instant Pot. Sounds like you need to decrease the pressure cooking time. Try 3 minutes and see how that goes. Thanks for your question. Good luck!

      Reply
  14. Cheryl Houston says

    January 13, 2019 at 8:27 pm

    5 stars
    This recipe was absolutely heavenly! I can’t stop eating it! I am trying all kinds of new recipes with the instant pot, and this is by far my most favorite. What a great recipe for company! Thank you so much!

    Reply
    • Paint the Kitchen Red says

      January 16, 2019 at 5:47 pm

      I know! I’m the same way with Thai curries. I love when there’s extra sauce leftover, and I just eat it with rice 🙂 Thanks for your comment.

      Reply
  15. Jeff says

    January 12, 2019 at 5:21 pm

    5 stars
    After trying your Instant Pot Thai red Curry with Chicken dish this past week, which was 5-Star absolutely incredible, I had to try your Panang Curry with Chicken recipe as well as that’s one of my favorite Thai dishes. The Panang Curry with Chicken recipe was another home run! This is a high-end restaurant-grade dish bursting with flavor. I can tell that you have spent some time perfecting these dishes! Using quality ingredients as you suggest, such as Maesri Curry Paste, Chaokoh Coconut Milk and quality Fish Sauce, etc. are key. Luckily, I have a terrific local Asian Market. I loved your chicken version of this dish, but I like to order this dish with shrimp at Thai restaurants. How would I alter this recipe if I wanted to substitute shrimp for the chicken? Would even have to use the pressure cooker mode?

    Reply
    • Paint the Kitchen Red says

      January 13, 2019 at 6:47 pm

      Thank you, Jeff! Your comments really made my day. You are absolutely right. The right ingredients make a big difference in this recipe. Using lesser ingredients will give you mediocre results – this, like you, is from my experience using other brands and switching. Regarding subbing shrimp, you could pressure cook without any meats for a couple of minutes, quick release, add the latter ingredients including shrimp and close the Instant Pot, and allow the shrimp to cook in the residual heat. This is my preferred way to cook shrimp. Look at my Chipotle Shrimp Soup recipe to see the method.

      Reply
      • Heather says

        September 19, 2019 at 1:41 pm

        We’re having a family dinner tomorrow So I’m super excited to try this but I’m a little nervous about the spice factor… I have a 3 ye old that told me my teriyaki chicken was a little spicy (I’ll use a little less ginger next time). My dad has lichen planus (can’t eat anything spicy) so I am more worried about that because I can’t just give him a pb&j sandwich and call it good 😄. I ordered the Panang Curry spice off amazon and tried it… holy fire, it’s even hot to me…
        After everything is added together how spicy is it and is it possible to make it milder?
        Thanks so much!!!

        Reply
        • Paint the Kitchen Red says

          September 19, 2019 at 5:19 pm

          Heather, here’s my suggestion. Make the curry as directed. Then add some extra coconut milk (maybe 1/2 cup, tasting as you go) to just a portion of the curry and heat it up. You can even add a bit extra chicken and veggies so it’s not too liquidy. One thing my daughter does is to eat the curry with extra white rice, and that tones down the spice too.

          Reply
  16. Desiree says

    January 11, 2019 at 8:37 am

    5 stars
    I have made this 2 times now and it is amazing!!! I want to make a double batch the next time… would I just double everything or what would you recommend?

    Reply
    • Paint the Kitchen Red says

      January 11, 2019 at 10:12 am

      Desiree, thanks for you comment. Yes, you can double the ingredients and keep the same cooking time. Adjust seasonings to taste, of course.

      Reply
  17. April says

    January 07, 2019 at 4:31 pm

    5 stars
    Would this freeze well to reheat later? I made it and loved it!! Have a baby on the way so I’d love to make another batch and stick it in the freezer

    Reply
    • Paint the Kitchen Red says

      January 07, 2019 at 8:24 pm

      April, you might find that the coconut milk separates a bit but I think the taste will still be good. Maybe do everything but the veggies and add the veggies in when you’re heating up the curry? But I think you can go all the way too and it would be just fine. How exciting – your pregnancy – Congratulations!

      Reply
  18. Mirela says

    January 03, 2019 at 2:59 pm

    5 stars
    I bought an Instant Pot two years ago and was about to give it away because I could not figure out how to use it. Everything I tried failed. This was the first recipe that was not only delicious but it was finished in 15 minutes without any problems. The whole family loved it. Even my very picky mother. Thank you so much for the recipe and the details how to make it. I am planning to make all the other recipes in this website. They all look delicious. Thanks again!

    Reply
    • Paint the Kitchen Red says

      January 03, 2019 at 4:09 pm

      Mirela, that’s the best comment I’ve gotten all day! Thank you for sharing your story. I hope you like my other recipes, and feel free to ask me any questions if you have any.

      Reply
  19. Christine Williams says

    December 30, 2018 at 8:20 am

    5 stars
    Just made this and it’s fantastic!!! I’m addicted to my instant pot and being able to make this delicious thai dish in it is everything!! Thank you!!!

    Reply
    • Paint the Kitchen Red says

      December 31, 2018 at 10:14 am

      Christine – thanks for your comment and review. I’m so happy to hear you loved the recipe.

      Reply
  20. Jen says

    December 15, 2018 at 8:12 pm

    5 stars
    We love this recipe – it is in regular rotation at my house. I usually add extra veggies (I like eggplant especially) and extra Thai basil. One of my kids doesn’t love spicy food, so we add extra coconut milk or coconut water to his. Thanks for the great recipe!

    Reply
    • Paint the Kitchen Red says

      December 16, 2018 at 2:49 pm

      Thank you, Jen, for the review and comment – I’m always happy to hear from satisfied readers!

      Reply
« Older Comments
Newer Comments »
4.95 from 85 votes (13 ratings without comment)

Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe!




Neena in red sweater head tilted

Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

More about me →

Popular

  • Reasons Why Instant Pot is Not Sealing or Pressurizing
    Reasons For Your Instant Pot Not Sealing
  • Instant Pot Thai Red Curry with colorful vegetables in white bowl with spoon on rich red napkin.
    Instant Pot Thai Red Curry with Chicken
  • 4 Instant pots - 3, 6, 8 and 10 quart - what size instant pot should i buy?!
    Sizes of Instant Pot – What Size do you Need?
  • Instant Pot Chili in white bowl on green cloth with cornbread; topped with cheese, sour cream and green onions - Paint the Kitchen Red
    Homemade Instant Pot Chili (using Dried Beans)
  • Natural Release vs Quick Release
    How To Natural Release Instant Pot vs Quick Release
  • Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background
    Thai Instant Pot Panang Curry with Chicken
  • Beginner's Manual and User's Guide Instant Pot Duo Crisp Air Fryer
    How to Use the Instant Pot Duo Crisp + Air Fryer | Beginner’s Manual

Seasonal

  • 4 ears of corn sitting on husks on a white plate
    Instant Pot Corn on the Cob
  • Wasabi Instant Pot Deviled Eggs with wasabi and pickled ginger on colorful blue plate - Paint the Kitchen Red
    Wasabi Deviled Eggs Recipe – Delicious Appetizer
  • Instant Pot Korean Chicken two thighs and four drumsticks on a dark background, garnished with sesame seeds
    Instant Pot Korean Chicken with Gochujang
  • Instant Pot Thai Grilled Chicken Thighs on dark background with sprinkled cilantro and green onions
    Thai BBQ Chicken
  • Instant Pot Banh Mi sandwich on black background, with meat, daikon, carrots and cilantro; cilantro and green onions sprinkled on surface - Paint the Kitchen Red
    Instant Pot Banh Mi | Vietnamese Sandwich
  • Instant Pot Jamaican Jerk Chicken L1 - Paint the Kitchen Red
    Grilled Instant Pot Jamaican Jerk Chicken
  • Instant Pot beet, arugula, candied walnut salad on white plate with fork or dark background
    Arugula Goat Cheese Beet Salad
  • Instant Pot Ratatouille - round wooden board with cheeses, basil, olives, crostini, cherries, nuts, crackers
    Instant Pot Ratatouille | Braised Summer Vegetables with Fresh Herbs

Featured In

Media that have featured Paintthekitchenred.com including cnet, nbc news, cnbc, instant pot, the huffington post.

Social Media

Footer

↑ back to top

About

  • About Me
  • Contact

Disclosures

  • Privacy Policy
  • Accessibility Statement

Web Stories

  • Google Web Stories

Shop

  • Amazon

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2016 - 2025 Paint the Kitchen Red

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.