Instant Pot Red Thai Curry – A Quick Panang Curry Recipe

The Instant Pot Red Thai Curry is a quick and easy way to recreate your favorite restaurant-style Panang Curry at home.

This delicious dish is packed with tender chicken and colorful vegetables simmered in a rich, flavorful coconut milk-based sauce. With the convenience of the Instant Pot, you can enjoy this hearty, satisfying meal any day of the week.

Ingredients:

Chicken Breast (2 pounds): This forms the protein base of the curry. Chicken tenders are used and sliced thinly for this recipe.

Yellow Onion (1 cup, diced): Onion adds a slightly sweet flavor and is essential in making the curry base.

Oil (1 tablespoon): Used for sautéing the onion and curry paste.

Chicken Broth (1/4 cup): Adds flavor and provides the necessary liquid for pressure cooking.

Red Bell Pepper (1 cup): Adds color, flavor, and texture to the curry.

Asparagus (1 cup): This green vegetable brings the dish a unique taste and texture.

Snow Peas (1 cup): These add a slight crunch and sweet flavor to the curry.

Carrots (1.5 cups): Carrots provide a sweet flavor and vibrant color.

Baby Bok Choy (1-2 cups): This leafy green adds volume and nutrients to the curry.

Full Fat Coconut Milk (1 can): This makes the curry creamy and rich.

Red Chili Pepper (1/4 teaspoon, optional): Adds heat to the curry. This is optional and can be adjusted according to personal preference.

Grated Ginger (2 tablespoons): Adds a warm and slightly spicy flavor.

Minced Garlic (1 tablespoon): Add savory depth to the curry.

Red Thai Curry Paste (1 4-ounce jar): This is the main flavoring agent, providing the unique taste of Thai curry.

Fish Sauce (2 tablespoons): Adds a savory, umami flavor.

Cane or Brown Sugar (1 tablespoon): Adds a slight sweetness to balance the flavors.

Lime Juice (from 1-2 limes): Provides a tangy flavor that brightens the curry.

Green Onion Stalks (3): Used for garnishing and adds a mild, sweet flavor.

Making The Instant Pot Red Thai Curry

Sauté the Base:

Turn on the Instant Pot to sauté mode at normal temperature. Add the oil, diced onions, and red curry paste. Sauté these ingredients until the curry paste is cooked.

Add the Chicken:

Add the thinly sliced chicken pieces into the pot. Ensure the chicken is well coated with the curry base.

Add Ginger and Garlic:

Add the grated ginger and minced garlic to the pot. Stir well to distribute these flavors evenly throughout the chicken and curry base.

Add Liquids:

Pour in the chicken broth and the can of coconut milk. Stir well to blend the ingredients.

Pressure Cook:

Secure the Instant Pot lid, set it to locking, and ensure the vent is set to sealing. Set the pot to pressure cook on high for three minutes. After the cooking time is done, allow for a natural release of ten minutes. If there’s any pressure left, quickly release, wait till the pin drops, and then open the lid.

Add Flavors and Spices:

Stir the cooked chicken and sauce, then add the lime juice, fish sauce, soy sauce, and red pepper flakes (optional). Blend well.

Add Vegetables:

Add all the cut vegetables and baby bok choy to the pot. Stir well to coat the vegetables in the sauce. Let them simmer until they are as tender as you like. This should take about three minutes.

Final Taste Test:

Do a final taste test to ensure all flavors are balanced. Adjust seasoning if necessary.

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