Comments on: Instant Pot Panang Curry | Easy Thai Curry Recipe

By: Katherine

Katherine — Sat, 07 Jan 2023 17:49:16 +0000

Absolutely loved this! Used Maesri curry paste and it was hot but not overwhelming. Can't wait to eat the leftovers tomorow!

By: Heather+Schmitt

Heather+Schmitt — Fri, 30 Jul 2021 23:37:30 +0000

Restaurant quality Thai food at home! I doubled the recipe and used 5TBSP curry paste- it made a moderately hot panang sauce. My 7.5 year old twins were able to eat it over rice. For me, I just kept serving myself ladle fulls of the sauce and eating it with a spoon 😋

By: Brooke

Brooke — Wed, 03 Feb 2021 10:21:35 +0000

Excellent, will add more PB and curry paste next time!

By: Tobie

Tobie — Thu, 28 Jan 2021 15:15:33 +0000

Can't wait to try this! Do you have any thoughts on using coconut milk powder diluted with water as a substitute for the full fat coconut milk? Or maybe half powder, half full fat coconut milk? I'm looking for a way to lighten it up a little.

By: Steve

Steve — Mon, 26 Oct 2020 02:03:01 +0000

In reply to Steve. Yum. Not too hot after all. Lots of leftovers going in the Soupier Cubes! Thanks,

By: Steve

Steve — Mon, 26 Oct 2020 01:09:31 +0000

Oops. I should have read my post from 5/28... I knew I wanted less paste and used a scant 2 TBL, but it should have been 2 tsp....
I added scant 1/2 tsp chicken bullion and beets. I also set for 8 minutes as it was a package of frozen thighs, I had to finish using the Sauté step, before adding coconut.

From prior discussions, my IP runs hot. Even LE-2 was a roiling boil and went down to LE-1 (barely keep warm) when I added the coconut.

By: Michelle Rose

Michelle Rose — Fri, 11 Sep 2020 19:42:35 +0000

I thought this was great! The sauce is a little on the thin side, but the flavor/spice is very close to the panang curries that I've had from Thai restaurants. It's fast and easy enough to make on a work night, too.

By: Eva

Eva — Sat, 22 Aug 2020 22:11:53 +0000

Outstanding and a new favorite dish that will join our regular rotation!

We’ve made several Thai dishes (in our instant pot and on the stove) and have always been underwhelmed by the result until now.

Thanks for the great recipe! Only change we made was added a few small Thai eggplants. Yum, yum, yum!

By: alba

alba — Fri, 26 Jun 2020 21:32:06 +0000

I tried this recipe and it was really good. Only thing I might change is adding a bit more peanut butter and perhaps a bit of cornstarch or flour to make it thicker. I prefer a thick, creamy curry. Flavor-wise, it was really good though! Loved the leftovers too! Thanks!

By: URVASHI PITRE

URVASHI PITRE — Fri, 12 Jun 2020 00:40:19 +0000

In reply to Ina. Can you do sun butter or some other seed butter?