
By paintthekitchenred.com
Thai Instant Pot Panang Curry with Chicken
Instructions
Prep:15minCook:15min
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.
Updated at: Thu, 10 Jul 2025 03:27:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
4
Low
Nutrition per serving
Calories412.6 kcal (21%)
Total Fat28.6 g (41%)
Carbs12.7 g (5%)
Sugars7.6 g (8%)
Protein27.4 g (55%)
Sodium728.1 mg (36%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 Tbsppanang curry paste
thai

1 tspcoriander powder

½ tspcumin powder

13.5 ozcoconut milk

1.5 lbboneless chicken breasts
or thighs, cut into bite-size pieces

2 Tbspfish sauce
more to taste

1 Tbspbrown sugar
or palm sugar, to taste

2 tsplime juice

2 Tbsppeanut butter
or to taste

1 cupred bell pepper
or green, sliced

1 cupgreen beans
cut into 2-inch pieces

½ cuponion
sliced

4lime leaves
slightly bruised

12thai basil leaves
Instructions
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Notes
3 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
Bland
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