Thai Panang curry - Instant Pot

Ingredients

• 15 ml (1 tablespoon)oil
• 2 clovesgarlic, minced
• 1 smallonion, finely chopped
• 2–3 tablespoons (30–45 ml)Panang curry paste (or Thai curry paste)
• 400 ml (1 can, 14 oz)full-fat coconut milk
• 120 ml (½ cup)water (or vegetable stock)
• About 90 g (1 cup)broccoli florets
• 2 smallcoloured bell peppers, yellow and red, thinly sliced
• About 150 g (1 cup)extra-firm tofu, cubed and baked
• ½ teaspoonbrown sugar (optional)
• to tastesalt
• 15 ml (1 tablespoon)soy sauce (or tamari for a gluten-free version)
• 30 g (2 tablespoons)creamy peanut butter
• Juice of ½ limelime
• About 10 g (½ cup)Thai basil leaves

Instructions

1. 1

   Soften aromatics

   For the Instant Pot method, select Sauté and add the oil. Once hot, add the minced garlic and onion and cook for about 2 minutes, until the onion softens.

2. 2

   Fry the paste

   Add the Panang curry paste, or red curry paste, and sauté for 1 minute.

3. 3

   Add coconut milk

   Stir in the coconut milk and 120 ml (½ cup) water.

4. 4

   Pressure cook

   Close the lid and set the Instant Pot to Manual or Pressure Cook on low pressure for 1 minute. If low pressure is unavailable, set the cooking time to 0 minutes.

5. 5

   Release pressure

   When the pot beeps, let the pressure release naturally for 5 minutes, then carefully release the remaining pressure manually.

6. 6

   Cook the vegetables

   Stir in the broccoli, sliced peppers, baked tofu, salt and brown sugar, if using. Switch to Sauté and simmer for 3–4 minutes, taking care not to overcook the vegetables.

7. 7

   Finish the curry

   Mix in the peanut butter, soy sauce, lime juice and roughly torn basil leaves. The curry will thicken as it cools.

8. 8

   Serve it hot

   Serve the vegetarian Panang curry hot with steamed jasmine rice.

9. 9

   Soften aromatics

   For the hob method, heat the oil in a pan over medium-high heat. Add the minced garlic and onion and sauté for about 2 minutes, until the onion softens.

10. 10

    Fry the paste

    Add the Panang curry paste and sauté for 1 minute.

11. 11

    Simmer coconut milk

    Stir in the coconut milk and 120 ml (½ cup) water. Bring to the boil, then simmer over medium-low heat for 4–5 minutes.

12. 12

    Add vegetables

    Stir in the broccoli, sliced peppers, baked tofu, salt and brown sugar, if using.

13. 13

    Cook until tender

    Cover the pan and cook over medium heat for 4–5 minutes, until the vegetables are fork-tender. Avoid overcooking them. Adjust the curry’s consistency at this stage with water if desired.

14. 14

    Finish the curry

    Mix in the peanut butter, soy sauce, lime juice and roughly torn basil leaves. The curry will thicken as it cools.

What is Panang curry?

Panang curry is a Thai curry known for its rich coconut base and aromatic curry paste. This version brings those flavours together with vegetables and tofu, using either an Instant Pot or a pan on the hob.

Coconut milk softens the paste’s spice, while peanut butter adds another creamy note. Lime juice and Thai basil go in at the end to keep their fresh flavours distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 8g protein, 9g carbs, 9g fat.

The coconut milk and oil provide much of the fat, while the tofu contributes protein. The vegetables, curry paste and optional sugar contribute carbohydrates; serve with a moderate portion of jasmine rice and add extra vegetables to balance the plate.

Choosing the curry paste

Paste: Panang curry paste gives the dish its characteristic flavour; Thai curry paste is offered as an alternative. Start with 2 tablespoons if you prefer a milder result, or use up to 3 tablespoons for more intensity.

Aromatics: Cook the garlic and onion until the onion softens, then sauté the paste for a minute. This order helps the paste blend into the curry base.

Getting the texture right

Coconut base: The coconut milk and water form the sauce, and the peanut butter helps give it a creamy finish. Expect the curry to thicken a little as it cools.

Consistency: If making it on the hob, adjust the thickness with water after the vegetables cook. Add it gradually so the sauce does not become too thin.

Cooking the vegetables

Vegetables: Broccoli and thinly sliced peppers cook quickly, so add them after the pressure-cooking stage in the Instant Pot method. On the hob, cover the pan for 4–5 minutes and check that the vegetables are fork-tender.

Tofu: The recipe uses baked, cubed tofu, which is stirred in with the vegetables. Since it is already baked, it only needs to heat through in the curry.

Instant Pot timing

Pressure: Cook the coconut milk and water mixture for 1 minute on low pressure, or set the timer to 0 minutes if the pot does not offer low pressure. Allow 5 minutes of natural release before releasing the remaining pressure manually.

Finish: Add the quick-cooking vegetables only after releasing the pressure, then use the Sauté setting for 3–4 minutes. This keeps them from spending the whole cooking time under pressure.

Finishing with lime and basil

Fresh finish: Stir in the lime juice and roughly torn Thai basil after cooking the vegetables. The recipe adds these alongside the peanut butter and soy sauce, just before serving.

Seasoning: Salt is listed to taste, and the brown sugar is optional. Taste the finished curry and adjust the salt to suit.

What to serve with it

Rice: Steamed jasmine rice is the suggested accompaniment and makes a simple base for the creamy sauce.

Serving: Spoon the curry over rice while hot. If serving family-style, keep the curry in a warm dish so everyone can take their preferred share of sauce and vegetables.

Recipe notes & tips

• Have the vegetables sliced and the tofu cubed before starting, as both methods move quickly once the sauce is ready.
• Sauté the curry paste for the full minute before adding the coconut milk.
• Use baked tofu as listed so it is ready to add straight to the curry.
• Keep the Instant Pot vegetables to a 3–4 minute sauté to avoid overcooking them.
• Add the lime juice and basil at the end of cooking for a fresh finish.
• If the hob version seems too thick, thin it with a little water after the vegetables are tender.

Variations

• Use tamari: Replace the soy sauce with tamari for the gluten-free alternative in the recipe.
• Swap the paste: Use Thai curry paste instead of Panang curry paste as suggested.
• Adjust the heat: Use 2 tablespoons of curry paste for a milder curry or 3 for a stronger one.
• Skip the sugar: Leave out the optional brown sugar without changing the cooking method.
• Change the vegetables: Use other quick-cooking vegetables in place of the listed broccoli and peppers.
• Make it on the hob: Follow the stovetop method when you do not want to use an Instant Pot.

Common mistakes to avoid

• Overcooking the vegetables: Keep to the stated cooking times and stop when they are fork-tender.
• Adding vegetables before pressure cooking: Stir them in after the pressure release so they do not cook for the full pressure cycle.
• Skipping the paste sauté: Fry it for 1 minute with the aromatics before adding the coconut milk.
• Releasing pressure immediately: Allow 5 minutes of natural pressure release, then manually release what remains.
• Making the sauce too thin: Add water gradually when adjusting the hob version’s consistency.
• Adding the basil too early: Stir it in at the end with the lime juice and peanut butter.

How to store

Refrigerate leftover curry in an airtight container and eat within 3 days. Reheat gently in a pan or microwave until piping hot, stirring well; add a splash of water if the sauce has thickened.

Frequently asked questions