Pressure Cooker Thai Panang Beef Curry
Special thanks to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner.
Please check them out at the hashtag #BestBeef, download the Roast Perfect app for holiday roast ideas on your phone, or visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you!
It’s a cold winter evening, and I am craving a curry. I’ve got a jar of panang curry paste from my local Asian market, and a flat iron steak from my friends at Certified Angus Beef, so it is time to revisit my pressure cooker Thai curry technique and make a Beef Panang Curry.
3
What’s the difference between a Thai panang curry4 and a Thai red curry? Crushed peanuts, and sweetness. Peanuts are one of the main ingredients in a panang curry paste, and aren’t in red curry; also, red curry tends to be more sour, and panang curry tends to be more sweet. If you can’t find a jar of panang curry paste, but you can find red curry paste, go with the red curry paste – it’s a fine substitute.
Looking for a quick hit of Thai on a weeknight? Give this recipe a try.
Video
Video: Pressure Cooker Thai Panang Beef Curry – Time Lapse [YouTube.com]
Recipe: Pressure Cooker Thai Panang Beef Curry
Equipment
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Pressure Cooker Thai Panang Beef Curry
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Print Recipe
Pin RecipeDescription
Pressure Cooker Thai Panang Beef Curry recipe. Hot, sour, salty, sweet Thai curry, panang style, in about an hour.
Ingredients
- 1 tablespoon vegetable oil
- 1 large shallot, peeled and thin sliced
- 1/2 teaspoon kosher salt or fine sea salt
- Cream from the top of a (13.5 ounce) can coconut milk
- 1/2 cup Panang curry paste (a whole 4-ounce can)
- 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2-inch by 1/2-inch strips
- 1/2 teaspoon Diamond Crystal kosher salt or fine sea salt
- 1/2 cup chicken stock or water (plus the coconut milk from the can)
- 1 tablespoon fish sauce (plus more to taste)
- 1 tablespoon soy sauce (plus more to taste)
- 1 tablespoon brown sugar (plus more to taste)
- Juice of 1 lime
Garnish and Sides
- Minced kaffir lime leaves (or substitute minced Thai basil)
- Sliced hot peppers (Red Thai “bird’s eye” peppers, or substitute Serrano peppers)
- Ground peanuts
- Lime wedges
- Jasmine rice
Instructions
Sauté the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the shallot, sprinkle with 1/2 teaspoon kosher salt, and sauté until the shallot starts to soften, about 3 minutes.
Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
Pressure cook the curry: Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, chicken stock, fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
Finish the curry: Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more fish sauce or brown sugar as needed. Ladle the curry into bowls, and serve with Jasmine rice, passing the other garnishes at the table to sprinkle on top.
- Category: Pressure Cooker
- Cuisine: Thai
Notes
- Don’t shake the can of coconut milk – you want the solid layer of cream on the top to stay separate from the liquid underneath. That lets you fry the coconut cream with the curry paste, then add the liquid later. (If you forget, or your coconut milk is mixed, skip the cream in the “fry the curry paste” step and stir the whole can into the pot in the “pressure cook the curry” step.)
- I like my curry hot, so I use 1/2 cup of curry paste – in other words, the entire 4 ounce can. If you want to cut back on the heat, only use 1/4 cup of curry paste.
Pressure Cooker Thai Panang Beef Curry
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Pressure Cooker Thai Red Beef Curry
Pressure Cooker Thai Green Chicken Curry
Pressure Cooker Massaman Beef Curry
My list of Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.
If you want to do the Penang curry with chicken should you follow the pressure cooking instructions from the green curry?
Yes, exactly.
Hi – I am planning to try this very soon. Curious about the reference to hot peppers, lime wedges and ground peanuts in the ingredients list. I assume this is for the garnish? The directions reference adding cilantro and basil at the end but they are not mentioned in the ingredients. I often see a chiffonade of kaffir lime leaves and juilenned thai chili or some hot red chili pepper as a garnis for this dish. Anyway, I really like to the idea of speeding up the process using a pressure cooker and am looking forward to trying it.
Yes, that’s correct – they are garnishes to be sprinkled on at the table. I updated the recipe to (hopefully) make this a little more clear.
Oooh, I am definitely trying this one. I’ve done the Thai Green Chicken Curry three times now. My wife loves it. I sub red, orange, and yellow sweet peppers for the beans and I add potatoes (using your instructions from the massaman curry recipe).
So. Good.
I love this technique. It’s really easy and delicious with many different pastes. I’m actually having leftover Karee curry with chicken and new potatoes (cooked whole in a trivet above then sliced and added back at the end), and green beans for lunch today. Thanks again.
You’re welcome!