Instant Pot Panang Curry

Instant Pot Panang Curry is a Thai curry made with panang curry paste, peanut butter, chicken thighs, onions, mushrooms, and coconut milk, finished with bell peppers, basil, and lemon juice. It’s quick and weeknight-friendly and works well for a takeout-style dinner (with a low-carb/keto option if you serve it over shirataki noodles instead of rice). Unlike many stovetop panang curry recipes that simmer everything together, this version uses the Instant Pot for fast, tender results and stirs in the coconut milk at the end so it stays silky instead of separating.

What Makes This Thai Curry Recipe So Wonderful

Delicious. This Panang Curry recipe has got to be one of the best curry recipes out there! It’s full of deliciously tender chicken, has some heat to it but isn’t too terribly spicy, and has a wonderful creaminess and nuttiness to it. It’s a great introduction to Thai curry recipes if you’ve never had one!
Quick. You can make this entire Thai chicken curry recipe in just over 30 minutes. And less time spent cooking means more time doing more productive things (or less productive things, depending on how you’re feeling 😜).
Simple. Thanks to the Instant Pot , this Panang curry recipe is incredibly easy to make. You do all the cooking and sautéing in the Instant Pot , which means fewer dishes for you to have to clean. We can ALL do with less dirty dishes, am I right?
Healthy. This dish has only 8 grams of carbs per serving and even less if you decide to use Swerve. You can either serve this over Jasmine rice (if you don’t mind the carbs) or over shirataki noodles to keep things keto-friendly .

What Does Panang Curry Taste Like?

Panang curry has a lot of similarities to Thai red curry but includes peanuts or peanut butter and coconut milk as main ingredients. It also uses fewer red chilies. This, in turn, makes the curry less spicy with a distinct sweetness and nuttiness to it.

It’s without a doubt one of the best curry recipes out there, and is sure to become a new favorite of yours as well!

Ingredients You’ll Need

3 tablespoons Panang Curry Paste - The heart of the dish. This spicy, aromatic paste made from red chilies, lemongrass, galangal, kaffir lime, and spices provides the deep, signature flavor of Thai Panang curry.
1 tablespoon Creamy Peanut Butter - Adds a nutty richness and velvety texture that complements the curry paste.
1 tablespoon Soy Sauce (or Fish Sauce) - Contributes savory umami depth and saltiness, grounding the bold flavors of the curry paste and balancing the coconut milk’s sweetness. Fish sauce gives a more authentic Thai flavor, while soy sauce works as a vegetarian alternative.
1 teaspoon Sugar - A touch of sweetness helps round out the spicy and salty flavors, creating harmony and enhancing the natural sweetness of the coconut milk and vegetables.
1/2 teaspoon Salt - Enhances all the other flavors, ensuring the curry is well-seasoned and balanced.
3/4 cup Hot Water - Helps deglaze the Instant Pot and forms the liquid base for pressure cooking.
1 pound Boneless Skinless Chicken Thighs - The main protein. Chicken thighs stay tender and juicy during pressure cooking, soaking up the curry sauce for maximum flavor.
2 cups Onion - Adds natural sweetness and depth to the curry. As the onions cook down, they help thicken the sauce and mellow the spice.
1 tablespoon Minced Garlic - Infuses the dish with a savory aroma and enhances the complexity of the curry paste.
1 tablespoon Minced Ginger - Adds a fresh, slightly spicy warmth that brightens the overall flavor.
1 cup Mushrooms - Bring an earthy, umami flavor and absorb the curry sauce beautifully.
1 cup Full-Fat Coconut Milk - The key to a luscious, creamy curry.
2 cups Bell Peppers - Add color, sweetness, and crunch.
6–8 Basil Leaves - Add a burst of freshness and fragrance, giving the curry a traditional Thai finishing touch.
2 teaspoons Lemon Juice - Brightens and balances the dish at the end of cooking.

How To Make This Thai Curry Recipe

Mix. Place curry paste, soy sauce, sweetener, garlic, ginger, and salt into a bowl and whisk together. Add peanut butter and hot water, continuing to whisk until you have a smooth sauce. Set aside.

making a peanut curry sauce in a small clear bowl - 2

Cook. Place chicken, onions, and mushrooms into the Instant Pot . Add the sauce and stir well. Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.

brown curry sauce poured over uncooked mushrooms in an instant pot - 3

Sauté. Set the pot on Sauté. Add the bell peppers and basil leaves, and allow them to wilt for 30 seconds. Slowly pour in the coconut milk, stirring to incorporate. Allow the coconut milk to heat through, but do not allow it to bubble and boil as that will cause it to separate.

pouring coconut milk over a coked panang curry in an instant pot - 4

Serve. Squeeze in lemon juice and serve with jasmine rice or shirataki noodles for a low carb option.

Tips And Tricks

Making Instant Pot Thai Panang Curry at home is an easy way to enjoy authentic Thai flavors in a fraction of the time. To ensure your curry turns out rich, creamy, and perfectly balanced every time, here are some expert tips and tricks:

Use Chicken Thighs for Tenderness . Boneless, skinless chicken thighs stay juicy and flavorful during pressure cooking, unlike breasts which can dry out more easily.
Don’t Overcook the Vegetables . Add bell peppers and other quick-cooking veggies after pressure release, then simmer on sauté mode for just a few minutes to keep them crisp and colorful.
Stir in Coconut Milk at the End . Adding coconut milk after pressure cooking prevents it from separating and keeps the sauce luxuriously creamy.

Variations

Here are some flavorful and creative ways to customize your Instant Pot Thai Panang Curry, so you can enjoy it in different styles. From rich and meaty to light and veggie-packed, without losing its signature Thai essence:

Seafood - Swap the chicken for shrimp, scallops, or white fish such as cod or tilapia. Add the seafood after pressure cooking and simmer on sauté mode for a few minutes until cooked through.
Beef - Use thinly sliced beef sirloin or flank steak instead of chicken for a heartier variation. Pressure cook for the same time, and the beef will turn out tender and flavorful.
Pork - Try thinly sliced pork shoulder or tenderloin for a savory twist. The mild flavor of pork pairs wonderfully with the creamy coconut sauce.

What To Eat With Panang Curry

Instant Pot Thai Panang Curry is rich, creamy, and full of bold, aromatic flavors, and it pairs wonderfully with a variety of sides that help balance and complete the meal. Whether you’re serving it for a cozy weeknight dinner or an impressive takeout-style feast at home, here are some delicious ideas for what to eat with it:

Jasmine Rice - The classic and most traditional pairing. Its light, fluffy texture soaks up the creamy curry sauce beautifully without overpowering the flavor.
Coconut Rice - Add richness and subtle sweetness by cooking your rice with coconut milk and a pinch of salt. It enhances the coconut notes in the curry for an extra luxurious meal.
Brown Rice or Quinoa - For a healthier, high-fiber option, these grains provide a nutty base that pairs perfectly with the rich sauce.
Cauliflower Rice - A great low-carb alternative that still absorbs the sauce and keeps the meal light.

How Long Does It Last?

Instant Pot Thai Panang Curry stores beautifully, making it a great option for meal prep or leftovers. Once cooled completely, transfer the curry to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, giving you an even richer, more complex taste the next day.

When reheating, warm it gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to ensure the sauce stays smooth and creamy. If it thickens after refrigeration, add a splash of coconut milk or water to loosen it.

Can You Freeze It?

For longer storage, you can freeze the curry for up to 2 months. Thaw it overnight in the refrigerator before reheating, and it will taste just as vibrant and comforting as when it was freshly made.

No, panang curry isn’t the same as red curry, though they’re closely related and both start from similar Thai chili-spice bases. Panang curry (phanaeng) is typically richer, thicker, and slightly sweeter, often with a nutty note (sometimes from peanuts/peanut butter) and less “soupy” broth, while Thai red curry tends to be brighter, more herbal, and looser with more coconut-forward sauce. If you’re cooking Instant Pot Thai panang curry and only have red curry paste, you can approximate panang by using a little peanut butter (or ground peanuts) and adjusting the balance with a touch of sweetener plus lime/fish sauce. While close, the flavors will not be identical.

Coconut milk often separates (splits) in the Instant Pot because high heat and pressure can break the coconut fat-and-water emulsion. This is especially true if you used low-fat or carton coconut milk, cooked it for the full pressure cycle, or let it boil hard on Sauté. It’s also more likely if the curry is very acidic (lime/lemon) or if you stirred after it started bubbling aggressively. For Instant Pot Panang curry, the easiest prevention is to pressure-cook the meat and aromatics first, then stir in full-fat canned coconut milk at the end on low heat (don’t boil), whisking until silky. If it’s already split, take it off high heat and whisk in a splash of warm coconut milk/coconut cream to help re-emulsify.

Yes, you can use chicken breast instead of thighs in Instant Pot Thai panang curry, but breast is leaner, so it can dry out faster under pressure. For the best Instant Pot panang curry with chicken breast, cut the breast into larger, even chunks, use the shortest cook time that’s safe for your recipe, and avoid extended Keep Warm. Thighs are more forgiving and stay juicier.

To reheat Instant Pot Thai panang curry without it splitting, warm it gently (low heat on the stovetop is best) so the coconut milk doesn’t boil and break. Stir often, and add a splash of full-fat canned coconut milk (or a little coconut cream) as it heats to help keep the sauce emulsified. If you’re microwaving, use 50% power in short bursts, stirring between rounds. Once it’s hot, finish with a squeeze of lime and fresh basil rather than boiling it, and your panang curry sauce should stay silky instead of separating.

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Instant Pot Thai Coconut Pandan Custard - A delicious keto treat you can make in your pressure cooker.