Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of panang curry topped with sliced basil and hot peppers

Instant Pot Thai Panang Curry (With Beef)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Description

Instant Pot Thai Panang Curry (With Beef). Hot, sour, salty, sweet Thai curry, panang style, in about an hour.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 large shallot, peeled and thin sliced
  • ½ teaspoon fine sea salt
  • Cream from the top of a (13.5 ounce) can coconut milk
  • ½ 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 ½-inch strips
  • ½ teaspoon fine sea salt
  • ½ cup chicken stock or water (plus the coconut milk from the can)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce 
  • 1 tablespoon brown sugar
  • Juice of 1 lime

Garnish and Sides

  • Jasmine rice
  • Sliced hot peppers (Red Thai “bird’s eye” peppers, or substitute Serrano peppers)
  • Slivered kaffir lime leaves (or substitute minced Thai basil)
  • Ground peanuts
  • Lime wedges

Instructions

  1. Sauté the shallot: In an Instant Pot set to sauté mode - high, heat the vegetable oil until it starts to shimmer. (Use medium-high heat with a stovetop PC). Stir in the shallot, sprinkle with ½ teaspoon fine sea salt, and sauté until the shallot starts to soften, about 3 minutes.
  2. 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.
  3. Pressure Cook for 12 minutes with a Natural Release: Sprinkle the sliced beef with ½ teaspoon of fine sea salt, then 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 Instant Pot or other electric PC (use "Manual", "Pressure Cook", or "Pressure Cook - Custom" set to 12 minutes,) or for 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you're in a hurry.)
  4. Finish the curry: Remove the lid from the pressure cooker, and stir in the lime juice. Ladle the curry into bowls, and serve with Jasmine rice, passing the other garnishes at the table to sprinkle on top.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Pressure Cooker
  • Cuisine: Thai

Find it online: https://www.dadcooksdinner.com/pressure-cooker-thai-panang-beef-curry/