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 caloriescarbohydrate: 12.2 gcholesterol: 38.9 mgfat: 21.7 gfiber: 2.3 gprotein: 26.1 gsaturatedFat: 10.6 gservingSize: -sodium: 352.4 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Beef Panang Curry
Directions
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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.
Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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.
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.