Panang Curry
- Contains Fish
Prepared with
Ingredients
- 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
Instructions
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.