Thai Panang Curry, Instant Pot

https://twosleevers.com/panang-curry/

INGREDIENTS

• 3 tablespoons Panang Curry Paste
• 1 tablespoon Creamy Peanut Butter
• 1 tablespoon Soy Sauce or fish sauce
• 1 teaspoon Sugar
• ½ teaspoon Kosher Salt
• ¾ cup hot water
• 1 pound Boneless Skinless Chicken Thighs cut into bite size pieces
• 2 cups Onion chopped
• 1 tablespoon Garlic, minced
• 1 tablespoon Ginger, minced
• 1 cup Mushrooms sliced

TO FINISH

• 1 cup Full-Fat Coconut Milk
• 2 cups Bell Peppers sliced
• 6-8 Thai Basil leaves finely chopped
• 2 teaspoons Lemon Juice

DIRECTIONS

1. Place curry paste, soy sauce, sugar, garlic, ginger, and salt into a bowl and whisk together. Add peanut butter and ¼ cup of hot water, continuing to whisk until you have a smooth sauce. Set aside.

2. Place chicken, onions, mushrooms and ½ cup water into the Instant Pot. Add the sauce and stir well. Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.

3. Set the pot on Sauté. Add the bell peppers and basil leaves, and allow them to wilt for 30 seconds. Slowly pour in the coconut milk, stirring to incorporate. Allow the coconut milk to heat through, but do not allow it to bubble and boil as that will cause it to separate.

4. Squeeze in lemon juice and serve with jasmine rice