Thai Instant Pot Panang Curry with Chicken

paintthekitchenred.com

Kathleen Moncrieff

2 to 3 Tbsp Thai Panang curry paste preferably Maesri or Mae Ploy brand *

1 tsp coriander powder

½ tsp cumin powder

14 oz. (1 can) regular-fat coconut milk

1 ½ lb boneless chicken breasts or thighs cut into bite-size pieces

2 Tbsp fish sauce more to taste

1 Tbsp brown sugar or palm sugar or to taste

2 tsp lime juice

2 Tbsp peanut butter or to taste

1 cup red and/or green bell pepper sliced

1 cup green beans cut into 2-inch pieces

½ cup onion sliced

4 lime leaves slightly bruised **

12 to 15 Thai Basil leaves

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