Name: Instant Pot Beef Panang Curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil - 2 teaspoons; Panang-style red curry paste - 2 tablespoons; Beef top sirloin, thinly sliced - 1 pound; Coconut milk, or as needed - ¾ cup; Onion, sliced - 1 medium; Green bell pepper, sliced - 1; Red bell pepper, sliced - 1; Peanut butter - 1 tablespoon; Coconut sugar - 1 tablespoon; Fish sauce - ½ tablespoon; Finely chopped Thai basil - ⅓ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Beef Panang Curry

1. Vegetable oil - 2 teaspoons

2. Panang-style red curry paste - 2 tablespoons

3. Beef top sirloin, thinly sliced - 1 pound

4. Coconut milk, or as needed - ¾ cup

5. Onion, sliced - 1 medium

6. Green bell pepper, sliced - 1

7. Red bell pepper, sliced - 1

8. Peanut butter - 1 tablespoon

9. Coconut sugar - 1 tablespoon

10. Fish sauce - ½ tablespoon

11. Finely chopped Thai basil - ⅓ cup

How to cook deliciously - Instant Pot Beef Panang Curry

1. Stage

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. Stage

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

3. Stage

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. Stage

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.