Piping Pot Curry · by Meeta Arora★ 4.8 (44)
Instant Pot Thai Panang Curry Chicken
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 61%
CARBS 17G13% OF CAL
4G FIBER9G SUGAR4G OTHER
FAT 39G67% OF CAL
25G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant Pot panang curry with chicken, coconut milk, and peanut butter creating a rich, sweet and spicy sauce with aromatic basil and lime. Restaurant-quality Thai curry in under 30 minutes.
mainthaicurrychicken🥘 pressure cookerdairy free
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Oil
- 4 tablespoon Panang Curry Paste (adjust to taste)
- 1 can Coconut Milk (14 oz, divided)
- 6 Kaffir Lime Leaves (crushed )
- 1 pound Chicken (breast or thighs, sliced into 3/4-1 inch pieces )
- 1 cup Red Bell pepper (sliced)
- 1 cup Green Bell Pepper (sliced )
- 1 tablespoon Peanut Butter
- 1 tablespoon Brown Sugar (or Palm Sugar )
- 1 tablespoon Fish Sauce (or soy sauce, add more to taste )
- 1/2 Lime
- 10 leaves Thai Basil
- Peanuts (crushed)
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 61%
CARBS 17G13% OF CAL
4G FIBER9G SUGAR4G OTHER
FAT 39G67% OF CAL
25G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 813mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 44mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.