Instant Pot® Beef Panang Curry recipe

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Ingredients

2 teaspoons vegetable oil
2 tablespoons Panang-style red curry paste
1 pound beef top sirloin, thinly sliced
¾ cup coconut milk, or as needed
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tablespoon peanut butter
1 tablespoon coconut sugar
½ tablespoon fish sauce
⅓ cup finely chopped Thai basil

Nutrition Info

293.8 calories
carbohydrate: 12.2 g
cholesterol: 38.9 mg
fat: 21.7 g
fiber: 2.3 g
protein: 26.1 g
saturatedFat: 10.6 g
servingSize: -
sodium: 352.4 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and curry paste to the hot pot, cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.

  2. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

  4. Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

Recipe Yield

4 servings

Recipe Note

This curry takes advantage of pre-made curry paste and it cooks in the Instant Pot®. If you don't have coconut sugar, use brown sugar or palm sugar. Serve over jasmine rice.

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