Panang Curry
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0
By Kim Krysa
Panang Curry
7 steps
Prep:15minCook:40min
Traditional Thai panang curry recipe. So good!
Updated at: Wed, 18 Jun 2025 02:31:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
10
Low
Nutrition per serving
Calories543.1 kcal (27%)
Total Fat40.1 g (57%)
Carbs23.1 g (9%)
Sugars13.5 g (15%)
Protein25.9 g (52%)
Sodium1562.1 mg (78%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Curry Paste
3dried Thai chilies
1 tspgalangal
sliced
1 tsplemongrass
sliced
1clove garlic
5shallots
sliced
12lime leaves
sliced
1 tspsalt
½ tspfennel seed
½ tspcoriander seed
½ tspblack pepper
½ tspcumin
Curry
Instructions
Curry Paste
Step 1
Combine all ingredients into container and blend using hand blender until thick paste forms/ingredients evenly blended.
Curry
Step 2
Combine curry paste, coconut milk, sugar, and fish sauce in instant pot.
Step 3
Saute 5 min.
Step 4
Add meat.
Step 5
Pressure cook high for 20 min. Can cook less if using chicken. Quick release.
Step 6
Turn instant pot back to saute, add veggies and cook until sauce thickens.
Step 7
Serve over rice and enjoy!
Notes
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