I recently prepared a Thai Panang Curry that marries tender chicken thighs, creamy coconut milk, and aromatic Thai basil. Sautéed onions, garlic, and red bell pepper meld with Thai Panang curry paste and kaffir lime leaves, offering a richly layered flavor profile that will make this dish a standout addition to your weeknight meals.
I recently tried making this Instant Pot Thai Panang Curry with Chicken recipe and honestly, I’m amazed at how restaurant-worthy it tastes. I started with 1.5 lbs of boneless chicken thighs, sliced into bite sized pieces, and tossed them with 1 tablespoon vegetable oil in the pot along with thinly sliced onions and 2 cloves of minced garlic.
The aroma that filled my kitchen when I added a julienned red bell pepper was unreal! I then stirred in 2 tablespoons of Thai Panang curry paste before pouring in a can of full-fat coconut milk and 1/2 cup chicken broth.
The addition of fish sauce, brown sugar, and a couple of kaffir lime leaves really brought out the Thai street food vibe. A squeeze of 1/2 lime and a handful of Thai basil leaves at the end sealed the deal.
It might sound simple but this dish is both an instant Pot dinner recipe and a unique twist on classic Thai Panang Curry that you’ll want to try over jasmine rice!
Why I Like this Recipe
1. I love how the flavors mix together so perfectly – the creaminess of the coconut milk and the spicy kick from the Panang curry paste just blow my mind every time I make it.
2. I really like that it’s quick and easy to whip up in the Instant Pot; it’s perfect for those busy weeknights when I don’t wanna spend hours in the kitchen.
3. I also appreciate that it reminds me of a fancy Thai restaurant dish, but I can make it right at home, and that makes me feel like a pretty cool home chef.
4. The balance of sweet, tangy, and savory flavors, especially with the lime juice, fish sauce, and a handful of Thai basil, makes it a one-of-a-kind meal that keeps me coming back for more.
Ingredients
- Chicken thighs deliver essential protein and add a juicy, rich flavor to our curry.
- Thai Panang curry paste blends spices for a complex taste and deep red color in curries.
- Full fat coconut milk gives creaminess and subtle sweetness while boosting healthy fat.
- Kaffir lime leaves impart a unique citrus aroma to brighten up the spicy curry.
- Thai basil leaves add fresh herb notes and an elegant finish, balancing spicy and savory elements.
- Fish sauce lends saltiness and umami depth, essential for authentic Thai flavor.
Ingredient Quantities
- 1.5 lbs boneless, skinless chicken thighs cut into bite size pieces
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, julienned
- 2 tablespoons Thai Panang curry paste
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 kaffir lime leaves (if you can find ’em)
- 1/2 lime, juiced
- A handful of Thai basil leaves
- Salt and pepper to taste
How to Make this
1. Set your Instant Pot to sauté mode and heat 1 tablespoon of vegetable oil. Once it’s hot, add the thinly sliced onion and sauté for a couple minutes until it gets a little soft.
2. Toss in the garlic and let it cook with the onion for about a minute, stirring so nothing burns.
3. Add the bite-size pieces of chicken thighs, season a bit with salt and pepper, and cook until they start to brown.
4. Mix in the julienned red bell pepper and 2 tablespoons of Thai Panang curry paste. Stir really well so the chicken and veggies get coated in that spicy paste.
5. Pour in the can of full-fat coconut milk, 1/2 cup of chicken broth, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar.
6. Drop in the 2 kaffir lime leaves and give everything a good stir.
7. Cancel the sauté mode, then close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
8. When the time’s up, let it naturally release pressure for around 5 minutes, and then carefully do a quick release to let out any left over steam.
9. Open the lid and squeeze in 1/2 a lime’s juice, then stir in a handful of Thai basil leaves. Taste and add extra salt or pepper if needed.
10. Serve your delicious Thai Panang Curry hot over a bed of jasmine rice and enjoy!
Equipment Needed
1. Instant Pot with sauté mode
2. Sharp knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Can opener
7. Stirring spoon or spatula
8. Lime juicer (or you can squeeze by hand)
FAQ
Instant Pot Thai Panang Curry With Chicken Recipe Substitutions and Variations
- If you dont have chicken thighs you can use boneless chicken breasts or even turkey thighs, they work just as well.
- You can swap vegetable oil with canola or coconut oil if you’re out of it, both give a slightly different flavor.
- If Thai Panang curry paste is hard to find, red curry paste mixed with a pinch of extra sugar and spices can be a good substitute.
- Full-fat coconut milk can be replaced with light coconut milk, just keep in mind the texture and creaminess might be a bit less.
- Can’t find kaffir lime leaves? Try using a mix of lime zest and a bay leaf to get a similar citrus kick.
Pro Tips
1. When browning the chicken make sure you dont crowd the pot so the pieces get a nice sear rather than stewin’ in their own juices
2. Keep an eye on the garlic and onions so they dont burn – a little burnt garlic can really ruin the overall flavor
3. Taste the curry before serving and consider tweaking the fish sauce or adding a pinch of salt if you think it could use a little extra kick
4. If you cant find kaffir lime leaves, try using a bit of lime zest instead but add it slowly so you dont overpower the other flavors
Instant Pot Thai Panang Curry With Chicken Recipe
My favorite Instant Pot Thai Panang Curry With Chicken Recipe
Equipment Needed:
1. Instant Pot with sauté mode
2. Sharp knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Can opener
7. Stirring spoon or spatula
8. Lime juicer (or you can squeeze by hand)
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs cut into bite size pieces
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, julienned
- 2 tablespoons Thai Panang curry paste
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 kaffir lime leaves (if you can find ’em)
- 1/2 lime, juiced
- A handful of Thai basil leaves
- Salt and pepper to taste
Instructions:
1. Set your Instant Pot to sauté mode and heat 1 tablespoon of vegetable oil. Once it’s hot, add the thinly sliced onion and sauté for a couple minutes until it gets a little soft.
2. Toss in the garlic and let it cook with the onion for about a minute, stirring so nothing burns.
3. Add the bite-size pieces of chicken thighs, season a bit with salt and pepper, and cook until they start to brown.
4. Mix in the julienned red bell pepper and 2 tablespoons of Thai Panang curry paste. Stir really well so the chicken and veggies get coated in that spicy paste.
5. Pour in the can of full-fat coconut milk, 1/2 cup of chicken broth, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar.
6. Drop in the 2 kaffir lime leaves and give everything a good stir.
7. Cancel the sauté mode, then close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
8. When the time’s up, let it naturally release pressure for around 5 minutes, and then carefully do a quick release to let out any left over steam.
9. Open the lid and squeeze in 1/2 a lime’s juice, then stir in a handful of Thai basil leaves. Taste and add extra salt or pepper if needed.
10. Serve your delicious Thai Panang Curry hot over a bed of jasmine rice and enjoy!
