Instant Pot Panag Curry
Instant Pot Panag Curry
Servings 4
Equipment
Ingredients
- 1 tablespoon Sesame Oil or any other oil
- 2 tablespoon Red Curry Paste increase this to 3 tablespoon if you like your food spicy.
- 1 Chicken Breast* cut into thin strips
- 1 tablespoon Fish sauce optional
- ½ Cup Water
- 14 oz Coconut milk about 3 cups
- 1 teaspoon Palm Sugar Brown Sugar
- handfull Thai Basil leaves or italian basil
- ½ Lime juiced
Vegetables**
- ½ Cup Red Bell Pepper and yellow
- ½ Cup Pok Choi
- ¼ Cup Beans large
Instructions
- Add Oil, Saute. Add Curry Paste and cook.
- Add water,salt,fish sauce and deglaze.Make sure there are no burnt bits left.
- Add chicken.Mix.Pressure cook for 4 minutes
- Quick Release.Open and swift to saute.Add veggies and coconut milk.Mix and cook for 3-4 minutes till the vegetables have wilted but are still crisp.Serve over Rice.
- Add lime juice and basil.
Notes
Chicken*
We have used thinly sliced chicken breast, which needs only 3 minutes of pressure cooking.
This time will increase if you use chicken thigh or thicker chicken breast pieces.
Vegetables**
You can use any vegetables here- Some options are carrots, mushroom, aubergine, zucchini, bok choy, spinach and beans.
Additional Herbs and Aromatics
To take this curry to next level, add thai basil, chopped up stalk of lemon grass, julienned ginger & Kafir lime leaves.