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: Fri, 16 Jun 2023 22:56:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
5
Low
Nutrition per serving
Calories417.9 kcal (21%)
Total Fat29.2 g (42%)
Carbs12.8 g (5%)
Sugars7.7 g (9%)
Protein27.4 g (55%)
Sodium728.5 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
14 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
View on paintthekitchenred.com
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Notes
16 liked
1 disliked
Delicious
Spicy
Go-to
Easy
Under 30 minutes
