Whatever You Have Instant Pot Panang Curry

Sometimes we have a bunch of leftovers to use and this Whatever You Have Instant Pot Panang Curry uses them.  You can use whatever leftover meats and vegetables you have.  There are nuances to the flavors of Panang curry that you'll want to understand first.

Whatever You Have Instant Pot Panang Curry

Panang Curry

Panang, Phanaeng, Phanang curry is a peanut type of red Thai curry.  Panang curry is usually made with kaffir lime leaves, coconut milk, fish sauce, and a Panang curry paste.  If you want to be a purist, here is a recipe to make the paste at home.  It's healthier to make it at home and the flavors and oils will be fresher and more flavorful.  However, you can also buy a premade paste at almost any grocery store now.  You might just want to look at the sodium content.  It is a great time saver though.

Homemade Paneang Curry Paste

What you will need

You will need an instant pot, 2 tablespoons of Panang curry paste, 1 cup of protein like meat, beans or whatever, 1 can lite coconut milk and whatever else you want to throw in.  I used a little stevia rather than the typical sugar to save calories. From our leftover veggies in the fridge, I used a half cup each of bell peppers, shredded carrots and dry black-eyed peas we had and it turned out delicious.  No guarantee other ingredients will go so well with the flavor of the Panang.  Of course, you will need an instant pot with a saute button and something to stir with.

Using the Instant Pot

When we first bought the instant pot, I thought it worked more like a basic crock pot.  I didn't realize you can saute the curry paste the same way you do in a wok. You just turn on the saute button and use it as a deep pot.  We keep frozen homemade curry paste in the freezer so if you do it that way you will need to defrost it first.

Ingredients:

• 2 tablespoon panang curry paste
• 1 can lite coconut milk
• 1 cup protein, I used dried black-eyed peas
• ½ cup each of two vegetables, I used shredded carrots and bell peppers
• 2 tablespoon canola, coconut or olive oil
• chopped green onions and or kaffir lime leaves for garnish

Instructions:

1.  First, you add the oil and saute the curry paste and saute until it's fragrant on the saute setting.
2.  Add ½ can of the light coconut milk and stir.
3.  Add approximately 1 cup of whatever protein you want and stir it in as well.
4.  Add the other half of the can of coconut milk and then use then fill the can with water and add it to the pot, stirring it in with the stevia.
5. Close the pot and the venting nozzle so you can pressure cook it by hitting the pressure cook button, the time is preset so once it’s done it will automatically change to keep warm. 
6. Garnish and serve.

Instant Pot Panang Curry

Printable Recipe Below

As always, we make our healthy Thai recipes as healthy as we can.   Everyone's nutrition needs are fact dependent so if you have concerns check it out with your doctor.  Please comment, share and rate this recipe if you appreciate it so we can keep growing and support this blog.

If you like Thai Panang Curry, you might also like one of these recipes

Panang Curry Salmon, Get your omega fatty acids with the full flavors of Thailand

Easy Panang Curry Beef (พะแนงเนื้อ)

Panang Chicken Curry with Winter Melon