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!
Table of Contents
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.
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.
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 Red Curry
– Instant Pot Thai Green Curry
– 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 Jasmine Rice
[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 this Instant Pot Thai Panang Curry.
You can find them at Asian grocery stores. I highly recommend using them. They keep very well in the freezer!
I like to scrunch up the lime leaves and bruise them before adding them to the curry. 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 this recipe and I recommend trying to find it. But if you can’t locate Thai basil, substitute with regular Italian basil.
COCONUT MILK
For the coconut milk in this Instant Pot Thai Panang Curry, I use the regular fat content, and don’t like to use the light variety – again, there’s a taste difference. I like the Aroy-D and Chaokoh brands.
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 the curry. 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.
PEANUT BUTTER
Although you can grind up roasted peanuts into a paste, I choose to use store-bought peanut butter.
PALM SUGAR
Panang curries at Thai restaurants can vary in the amount of sweetness, so if you like your Panang curry sweeter, add a little more sugar. Palm sugar is the more authentic ingredient, but you can use brown sugar without a huge taste difference.
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 2/3-full mark.
SPLATTER SCREEN
When you’re sauteing the coconut milk and curry paste, 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 1/4 cup of chicken broth when pressure cooking the coconut milk.
[Read more: Instant Pot Burn Message]
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide, Instant Pot ULTRA Beginner’s Quick Start Guide, or Instant Pot Duo Evo Plus Beginner’s Quick Start Guide first and then come back here to learn how to make this recipe.
Instant Pot Panang Curry- Ingredients
- 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
How to Make Thai Panang Curry in the Instant Pot (Step by Step Instructions)
- Turn on Saute Mode
- Saute coconut milk and spices
- Saute chicken
- Pressure cook
- Quick-release pressure
- Stir in vegetables and seasonings
Turn on ‘Saute’ Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Coconut Milk and Spices
- Stir together 1/2 can of coconut milk, Panang curry paste, cumin and coriander in the Instant Pot inner pot.
Saute Chicken
- 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
- 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
- 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 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
- 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
- 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.
Stir in Vegetables and Seasonings
- 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.
Thai Instant Pot Panang Curry with Chicken
Ingredients
- 2 to 3 Tbsp Thai Panang curry paste preferably Maesri or Mae Ploy brand *
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 14 oz. coconut milk preferably Aroy-D or Chaokoh brand
- 1 1/2 lb boneless chicken breasts or thighs cut into bite-size pieces
- 2 Tbsp fish sauce more to taste
- 1 Tbsp brown sugar (or palm sugar), to taste
- 2 tsp lime juice
- 2 Tbsp peanut butter or to taste
- 1 cup red and/or green bell pepper sliced
- 1 cup green beans cut into 2-inch pieces
- 1/2 cup onion sliced
- 4 lime leaves slightly bruised **
- 12 to 15 Thai Basil leaves
Equipment
Instructions
- Select ‘Saute’ and stir together Panang curry paste, coriander, cumin and 1/2 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.
- Pressure Cook on high pressure for 4 minutes.
- Do a Quick Release of pressure and open the Instant Pot.
- 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. - * I use 2 Tbsp of Mae Ploy brand or 3 Tbsp of Maesri brand.
- ** lime leaves also referred to as k-lime, makrut or kaffir lime leaves
- See the blog post for more detailed recipe tips
Nutrition
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.
If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
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John Rich
This is such a simple and delicious recipe!! 20 minutes to make and it’s just as good as restaurant panang curry.
Paint the Kitchen Red
Thank you so much, John! I’m so happy you liked it. Saves us a trip to the Thai restaurant 🙂
W
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?
Paint the Kitchen Red
I’d try it for about 3 to 4 minutes on high pressure. Start with 3 so you don’t overcook. And quick release.
W
Thank you!!!
Gail
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.
Paint the Kitchen Red
So wonderful to hear, Gail! Thanks for letting me know.
April
Paint the Kitchen Red once again does not disappoint. Absolutely delicious!
Paint the Kitchen Red
April, I don’t know how to get the heart emoji to show up but pretend there are a bunch here 🙂 🙂 🙂
Greg
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?
Paint the Kitchen Red
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!
Katie
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!!
Paint the Kitchen Red
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 🙂
W
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!
Paint the Kitchen Red
Thank you so much! I think you’ll definitely love all the Thai recipes 🙂
Tina
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!!!
Paint the Kitchen Red
Thank you, Tina! I’m always happy to see comments like yours.
Richard
This was amazingly awesome. It seriously tastes like it came from a restaurant. Thanks for the recipe!
Paint the Kitchen Red
Thanks for the lovely comment, Richard! It’s my pleasure to share these recipes with y’all.
denise
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.
Paint the Kitchen Red
Denise, thanks for your question. Yes, you can definitely omit the peanut butter. Hope you enjoy the recipe!
Rita
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!
Paint the Kitchen Red
Thanks so much, Rita. I love the subtle flavor the peanut butter imparts to the dish. One of my favorites too!
NOELL S CHESNEY
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!
Paint the Kitchen Red
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.
Praxi
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?
Paint the Kitchen Red
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!
Cheryl Houston
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!
Paint the Kitchen Red
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.
Jeff
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?
Paint the Kitchen Red
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.
Heather
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!!!
Paint the Kitchen Red
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.
Desiree
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?
Paint the Kitchen Red
Desiree, thanks for you comment. Yes, you can double the ingredients and keep the same cooking time. Adjust seasonings to taste, of course.
April
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
Paint the Kitchen Red
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!
Mirela
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!
Paint the Kitchen Red
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.
Christine Williams
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!!!
Paint the Kitchen Red
Christine – thanks for your comment and review. I’m so happy to hear you loved the recipe.
Jen
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!
Paint the Kitchen Red
Thank you, Jen, for the review and comment – I’m always happy to hear from satisfied readers!