PREP TIME: 5 MINUTES | COOK TIME: 15 MINUTES | TOTAL TIME: 20 MINUTES
SERVINGS: 6 SERVINGS
2 to 3 Tbsp Thai Panang curry paste preferably Maesri or Mae Ploy brand *
1 tsp coriander powder
1/2 tsp cumin powder
14 oz. (1 can) regular-fat coconut milk
1 1/2 lb boneless chicken breasts or thighs cut into bite-size pieces
2 Tbsp fish sauce more to taste
1 Tbsp brown sugar or palm sugar or to taste
2 tsp lime juice
2 Tbsp peanut butter or to taste
1 cup red and/or green bell pepper sliced
1 cup green beans cut into 2-inch pieces
1/2 cup onion sliced
4 lime leaves slightly bruised **
12 to 15 Thai Basil leaves
Select ‘Saute’ and stir together Panang curry paste, coriander, cumin and 1/2 can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
Stir in chicken and remaining coconut milk.
Pressure Cook for 4 minutes.
Do a Quick Release of pressure and open the Instant Pot.
Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, beans, onion, and lime leaves.
Select ‘Saute’ and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)
Taste and adjust with more fish sauce, brown sugar, lime juice or peanut butter.
Stir in the Thai basil leaves.
Serve with Instant Pot Jasmine Rice.