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Panang Curry (Chicken Panang)

Panang Curry Chicken is a mild Asian curry recipe with sweetness from panang curry paste. Make this Instant Pot curry recipe in just 45 minutes!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8
Calories: 463kcal
Author: Kevin


  • 2 lbs boneless chicken (See Note 1)
  • 1 tablespoon ghee or vegetable oil
  • 4 tablespoon Panang curry paste (See Note 2)
  • 28 oz coconut milk (2 14-ounce cans)
  • 5 kaffir lime leaves
  • ¼ cup peanut butter
  • 3 tablespoon lime juice 1 lime
  • 3 tablespoon fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • ½ teaspoon ground cumin
  • 3 bell peppers green, red and yellow bell pepper, seeded and sliced
  • 2 cups green beans trimmed and cut into 2-inch pieces


  • 10 Thai Basil leaves
  • 2 limes quartered
  • 1 red chile sliced thin
  • ¼ cup roasted peanuts chopped (optional)


  • Cut the chicken into bite size pieces and set aside.
  • Select the Saute setting and heat up the ghee or oil. Stir in the Panang curry paste, and cook for 2 minutes. Stir in 1 can of the coconut milk and continue cooking 5 minutes.
  • Press Cancel and transfer chicken and kaffir leaves to pot. Stir to mix and close the lid. Choose Pressure Cook on High Pressure and cook for 5 minutes.
  • Do a Quick Release of pressure and when safe remove lid. Stir in half of the other can of coconut milk (save remaining half for other use), peanut butter, lime juice, fish sauce, brown sugar and cumin.
  • Select Saute and add bell peppers and green beans. Stir to mix everything and cook until vegetables are still crisp but tender, 5 minutes. Stir in the Thai basil leaves.
  • Serve with steamed rice. Spoon sauce over and top with chopped peanuts (optional), cut limes and red chiles.


  1. Feel free to use breast meat or thighs.
  2. My Panang Curry Paste recipe is below, if you like to make your own. Otherwise, I recommend using either of these two brands: Maesri or Mae Ploy.
Homemade Panang Curry Paste
  • 10 green cardamom pods
  • 3 star anise
  • 1 cinnamon stick
  • 2 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon kosher salt
  • 10 dried chiles de árbol (See Note 1)
  • 2 dried guajillo chiles (See Note 1)
  • 8 fresh kaffir lime leaves (See Note 2)
  • 4 garlic cloves
  • 3 fresh lemongrass stalks (See Note 3)
  • 3 fresh red Thai chiles (See Note 4)
  • 2 fresh serrano chiles, chopped
  • 2 large shallot, quartered
  • 1 fresh 2-inch piece galangal, peeled and quartered
  • 2 tablespoon fish sauce
  • 1 tablespoon water (or more if needed)
  • ⅓ cup roasted peanuts
    1. Dry saute the cardamom, star anise, cinnamon, coriander, peppercorns and cumin in a skillet over medium heat for 2-3 minutes. Set aside to cool. Transfer to a spice grinder with salt and grind to a powder.
    2. Drain soaked chiles (if using, See Note 1) and transfer to food processor along with lime leaves, garlic, lemongrass, red Thai (if using, See Note 4) and serrano chiles, shallot and galangal. Process until a thick paste forms. Scrape down the sides and add the fish sauce, water, peanuts and toasted spice powder. Process until a smooth paste forms.
    3. This makes about 2 cups total. I use 3-4 tablespoons per recipe (soup or curry). You can freeze remaining for later use in ice cube trays and keep in freezer ziploc bags.
  1. If using the dried arbol and guajillo chiles OMIT the 3 Red Thai chiles. For dried chiles, remove stems, discard seeds and soak for 10 minutes in hot water.
  2. Kaffir lime also is marketed as makrut in Asian markets. A substitute could be three 2-inch strips of lime zest (use a vegetable peeler).
  3. Cut bottom 4" only, discard tough outer layers.
  4. If using 3 fresh Red Thai Chiles chiles OMIT the dried arbol and guajillo chiles. There are over 79 varieties of "Thai Peppers", with Birds Eye probable being the best known and hottest. You could also use Prik jinda (very hot), prik yuak (mild, sweet), prik chee fah (milder) and prik leuang (mild), are best known in Asian markets. Choose each to define heat level you're comfortable with. The dried Kashmir peppers found in Indian markets can be substituted for and soaked along with the guajillo if you can't find any fresh. Thai peppers typically range from 50,000 to 100,000 Scoville Heat Units compared to a jalapeno, which typically ranges from 2,500 to 8,000 Scoville Heat Units.
  5. This makes 2 cups total. I use 4 tablespoons per recipe. Servings are 8 (32 tablespoons total)


Sodium: 736mg | Calcium: 71mg | Vitamin C: 79mg | Vitamin A: 2897IU | Sugar: 6g | Fiber: 4g | Potassium: 947mg | Cholesterol: 73mg | Calories: 463kcal | Trans Fat: 1g | Saturated Fat: 22g | Fat: 33g | Protein: 31g | Carbohydrates: 15g | Iron: 5mg