Pressure cooker chicken panang curry
From the foundersAlexander Eriksson·Founder & CEO
Smooth, rich chicken panang curry with peanuts and lime leaves, cooked in the pressure cooker and served with jasmine rice.
Ingredients
4 servings
- 800 gChicken breast fillets
- 4 mskpanang curry paste
- 4 dlcoconut milk
- 2 dlchicken stock
- 3 mskpeanut butter
- 1 mskfish sauce
- 2 tsksoft brown sugar
- 2 stred pepper
- 200 gsugar snap peas
- 4 stlime leaves
- 1 stlime
- 3 dljasmine rice
- 1 dlThai basil
How to make it
- 1
Cut the chicken into large pieces and the pepper into strips.
- 2
Set the cooker to sauté. Fry the curry paste in 1 dl of the coconut milk for 1-2 minutes until fragrant and the oil separates.
- 3
Stir in the peanut butter, fish sauce, soft brown sugar, the rest of the coconut milk, the stock and the lime leaves. Add the chicken.
- 4
Put the lid on and set the valve to sealing. Pressure cook on high for 8 minutes. Quick release.
- 5
Set to sauté again, add the pepper and sugar snap peas and simmer for 3-4 minutes until tender-crisp.
- 6
Cook the rice on the hob according to the packet instructions.
- 7
Season to taste with lime juice and more fish sauce. Top with Thai basil and serve with the rice.
Kitchen tips
- Fry the curry paste properly in the coconut milk; it gives much more flavour.
- Don't pressure cook the chicken breast any longer, or it will be dry.
- Add the lime juice last to keep its fresh acidity.
AI-generated content. Always verify ingredients and allergen information yourself.
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