Panang Curry

  • Prep 10 mins
  • Total 33 mins
  • Easy
  • Serves 8


  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Fish

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 tablespoons vegetable oil
  • 2 onions, peeled, sliced into half-moons
  • 2 pounds boneless skinless chicken breasts, cut in 1/4-inch strips
  • 2 cans (14 ounces each) coconut milk
  • 3 red bell peppers, seeds removed, sliced
  • 6 carrots, peeled, sliced in 1/4-inch rounds
  • 1 jar (4 ounces) red curry paste
  • 1/4 cup brown sugar
  • 3 tablespoons rice vinegar
  • 3 tablespoons fish sauce, or to taste
  • Zest of 2 limes
  • 1/4 cup Thai or regular basil, thinly sliced, for garnish
  • 4 cups white rice, cooked, for serving
  • Step 1

    Select SEAR/SAUTÉ and set to MED-HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes. 

  • Step 2

    Add oil and onion to pot and sauté for 5 minutes. 

  • Step 3

    Add chicken, coconut milk, peppers, carrots, curry paste, brown sugar, rice vinegar, fish sauce, and lime zest. 

  • Step 4

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 8 minutes. Select START/STOP to begin. 

  • Step 5

    When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 6

    Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin. Allow the curry to simmer for 5 to 10 minutes, until it has thickened. 

  • Step 7

    Top with basil and serve hot over cooked rice.