Penang Curry – Crockpot Express or Instant Pot
Ingredients
2 to 3 Tbsp Panang curry paste ( I used 3 and it was on the hot side)
1 tsp cumin powder
1 Can coconut milk
500 grams chicken breasts or thighs cut into bite-size pieces
2 Tbsp fish sauce
1 Tbsp brown sugar (or palm sugar)
2 tsp lime juice
2 Tbsp peanut butter
1 cup red and/or green pepper sliced
1 cup green beans cut into pieces
1/2 cup onion chopped
1 Tablespoon of lime leaves (I used bottled ones)
Select ‘Saute’ on your pressure cooker and stir together Panang curry paste, cumin and 1/2 can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
Press Cancel
Stir in chicken and remaining coconut milk.
Pressure Cook on high pressure for 4 minutes.
Do a Quick Release of pressure and open the Pressure Cooker Pot.
Stir in fish sauce, sugar, lime juice, peanut butter, pepper, beans, onion, and lime leaves.
Select ‘Saute’ and cook until vegetables are crisp-tender, around 5 minutes. This cooks more once you stop it, so do not overcook
Taste and adjust with more fish sauce, brown sugar, lime juice or peanut butter.
Serve with Rice.
Notes
I would probably add less curry paste next time, but it was yum 🙂
You could swap the chicken out for cubed beef easily. I did the Beef for Pressure cook 35 mins. Slow release 5, then add the rest of the ingredients for the 5 minute saute.
I use Palm sugar, but brown sugar is fine if you do not have it
Pic of Beef below
