Panang Curry
Thai-style Panang curry with chicken, coconut milk, bell peppers and carrots, pressure-cooked and served over white rice. Approx. pressure build: 8 minutes; pressure release: quick.
⏱️ Prep: 10 min🍳 Cook: 23 min
Ingredients
| 2 tablespoons | 30 ml | vegetable oil |
| 1 | onion, peeled, sliced into half-moons | |
| 1 pound | 455 g | boneless skinless chicken breasts, cut in 1/4-inch strips |
| 1 can (14 ounces) | coconut milk | |
| 2 | red bell peppers, seeds removed, sliced | |
| 4 | carrots, peeled, sliced in 1/4-inch rounds | |
| 1/2 jar (2 ounces) | red curry paste | |
| 2 tablespoons | 30 ml | brown sugar |
| 1 tablespoon | 15 ml | rice vinegar |
| 2 tablespoons | 30 ml | fish sauce, or to taste |
| 1 | lime zest | |
| 2 tablespoons | 30 ml | Thai or regular basil, thinly sliced (garnish) |
| 2 cups | 480 ml | white rice, cooked, for serving |
Instructions
APPROX. PRESSURE BUILD: 8 MINUTES. PRESSURE RELEASE: QUICK.
- Select SEAR/SAUTÉ and set to MED-HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
- Add oil and onion to pot and sauté for 5 minutes.
- Add chicken, coconut milk, peppers, carrots, curry paste, brown sugar, rice vinegar, fish sauce, and lime zest.
- 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.
- 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.
- 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.
- Top with basil and serve hot over cooked rice.