Instant Pot Thai Panang Chicken Curry { 5 minute prep! }

A couple of months ago, my friend from Thailand shared some homemade curry with us. Our whole family loved its rich, sweet and spicy flavor, so I begged her for the recipe. I assumed it would be really complicated, but it’s actually a super easy formula —

1 can Maesri panang curry paste (affiliate link) + 1 can coconut milk + meat or veggies, cooked in a pot. Adjust seasonings if desired.

That’s it. The whole process is incredibly simple.

She cooks her curry on the stove top, but I’ve been enjoying mine in the Instant Pot. It takes literally 5 minutes to throw together, and I can leave it while it cooks. When I’m ready to serve it, I release the pressure and spoon it over some jasmine rice. In less than 30 minutes, an amazing dinner is on the table!

Maesri panang curry paste, coconut milk, raw frozen chicken breast, Tuscan kale from my Misfits Box.

Part of this recipe’s genius is that it’s super flexible — you can use whatever meat or veggie you have on hand. Her favorite variation is to use sliced boneless pork and serve with a side of steamed broccoli (made separately). Lately, I’ve been enjoying it with chicken breast and Tuscan kale from my Misfits box for a super-delicious one pot meal.

Note: My friend says that you can use any brand of coconut milk, but for best results you really need to use panang curry paste from Maesri. Maesri is available at my local Asian grocery store, but lately I’ve buying it in bulk from Amazon (affiliate link) to reduce grocery runs.

The recipe below makes 6 portions.


  • 1 4oz can Maesri Panang curry paste
  • 1 can coconut milk
  • 2 large chicken breasts
  • 1 bunch of Tuscan kale, stems removed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (optional; to taste)
  • 1 tablespoon sugar (optional; to taste)


1) Set the Instant Pot on “Sautée” and add a little olive oil.

2) Add the entire can of Panang curry paste and stir for a few minutes (until fragrant).

3) Add the coconut milk and mix thoroughly.

4) Add the chicken and greens. Seal and set to “High Pressure” for 15 minutes.

5) Slow release for 10 minutes. Shred the chicken with two forks.

6) Serve with a side of jasmine rice. Enjoy!

Cost Breakdown

  • Panang curry paste: $2
  • Coconut milk: $2
  • Chicken: $4
  • Kale: $1
  • Oil: $0.05
  • Soy sauce: $0.10
  • Sugar: $0.10

Total cost: $9.25

Cost per serving: $1.54

Do you have any favorite meals that only require a few minutes to prep? Please share in the comments below!

2 thoughts on “Instant Pot Thai Panang Chicken Curry { 5 minute prep! }

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