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!
Serve this panang curry over Instant Pot jasmine rice, Instant Pot brown jasmine rice, or Instant Pot brown basmati rice.
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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.
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
- 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)
- Turn on Saute Mode
- Saute coconut milk and spices
- Saute chicken
- Pressure cook
- Quick-release pressure
- Stir in vegetables and seasonings
How to 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 ½ 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.
[Find out more about the pressure release methods and how and when to use them. ]
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.
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!
Thai Instant Pot Panang Curry with Chicken
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
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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.
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➡ New to the Instant Pot? Get my Instant Pot instructions for beginners.
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Shara says
Has anyone tried freezing leftovers?
Paint the Kitchen Red says
Shara, I have frozen this recipe and it freezes well. However, I do add fresh basil after reheating.
Laura says
I’m surprised I haven’t rated this before – this recipe is AMAZING. I make it all the time. In fact, it has become “my” curry recipe, and people request that I make it!
I always double the “sauce” ingredients, because I like a lot of sauce (coconut milk, curry paste, spices, fish sauce, peanut butter, sugar, lime and basil leaves, and extra lime juice). Frozen green beans are easy and just as good – but peppers are much better fresh. I make it with either chicken or beef, and serve over jasmine rice. Everyone loves this, even people who aren’t familiar with Thai food!
Paint the Kitchen Red says
Wonderful, Laura! I love it when readers get kudos from friends and family. Thank you for sharing your modifications.
moosedecoder says
Your dish made me a star at a recent party. Slight differences in my build: diced ginger (maybe 2 tsp), more fish sauce, extra can of coconut milk (one TJs and one Aroy), and a tiny bit more than 3 tbls paste). Thank you!
Paint the Kitchen Red says
I love hearing this! So glad y’all enjoyed the recipe. Don’t tell them how easy it was 🙂
Catherine says
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 says
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.
Mat Meadows says
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 says
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.
Chloe says
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 says
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.
Teri says
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 says
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 been around for a while! 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.
Vanessa says
Flavor is great but it was sooooo salty. And I’m sensitive to salt. Not sure what I did wrong.
Paint the Kitchen Red says
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.
TB says
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 says
Thank you so much for letting me know. Coconut cream adds that extra creaminess that’s a crowd pleaser 🙂
Fernando Nieto says
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 says
No worries, I hope you enjoy the recipe, Fernando.
Fernando Nieto says
I will appreciate if you give me the quantities of the ingredients. Sorry if I am too picky.
Fernando Nieto says
It is a shame you did not help beginners with the ingredients quantities, apart from that it look delicious.
Steve says
Hi-
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 says
Steve, yes you can double or triple the ingredients and keep the cook time unchanged.
Steve says
Thank you!!
Margie says
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 says
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.
Sara says
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 says
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!
Christi says
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 says
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.
Eva says
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 says
Eva, that made my day. In these trying times, if my recipe brings joy to someone that makes me so happy!
Marina says
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 says
Marina, use extra firm tofu and 2 minutes of pressure cooking. Thanks for commenting!
Barbara says
One of our favorite dinners! We’ve added extra veggies to insure there’s enough for dinners and lunches.
Paint the Kitchen Red says
Thanks, Barbara – ours too 🙂
Tara says
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 says
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 🙂