Curries are my favorite! I love the creativity of cooking them, and their big bold flavors, and how quick and easy they come together and, my kiddos are getting to an age where they can handle the heat, which is making it a lot easier not having to make milder versions, or separate meals. I am always on the lookout for family faves that make everyone happy, because i’m an ENFJ/middle child, and it’s what I do, and the whole family loved this curry, and the sticky rice that I served with it!
2o Min Thai Panang Curry with Instant Pot Sticky Rice
Serves: 6-8
Time: 20 mins
Ingredients
- 1 Tbsp Olive oil
- 3 cloves minced garlic
- 2 tsp lazy ginger
- 1 Lb Chicken thighs, cut into bite sized pieces
- 2-4 Tbsp Panang Curry paste.
- 2 14.5 oz cans coconut milk
- 1/2 cup heavy whipping cream
- 2 Tbsp fish sauce
- 1 lime, juiced
- 2 Tbsp brown sugar
- 1/2 cup flour
- Fresh Basil to serve
{For the Sticky Rice} - 2 cups sticky rice
- 1 1/3 cup cold water + 1 cup water
Instructions
1. Heat the olive oil in a large pan over medium-high heat. Sauté the garlic and ginger, then add the chicken and cook for around 7 mins, or until no longer pink in the center.
2. Add the curry paste: {2 Tbsp for mild, 3 Tbsp for medium, and 4 Tbsp for hot}. Then add the coconut milk and let simmer for 2-3 mins.
3. Add the cream, fish sauce, lime juice, and brown sugar and stir to combine. {If the sauce is thick enough for your liking at this point, or you want your curry GF, go ahead and serve}. Otherwise: add 1/4 cup flour to a jug, add 1/2 cup of the curry sauce to the jug and stir, then pour back into the pot, and bring to a simmer to thicken.
4. Serve with fresh basil and additional lime wedges, and Instant Pot Sticky Rice:
{For the Sticky Rice}
1. Add the rack and 1 cup water to the bottom of the pressure cooker. Add 2 cups sticky rice in a stainless steel bowl. Place the stainless steel bowl on the steamer rack. Pour 1 1/3 cup cold tap water into the stainless steel bowl, and ensure all the rice is submerged in the water.
2. Close the lid immediately and pressure cook at High Pressure for 25 minutes.
Notes
<3 Sarah
I’m going to try the rice soon. Looks yummy! Your food always looks so good! I’m starving right now. I’d even eat spicy curry, even though I’m a wimp compared to your children! Love ya!
If you’re looking for a good, mild curry to serve with the sticky rice, you could try this Thai Massaman
It has a rich PB Sauce kind of like a satay that is perfect for dipping, and next to no spice! I think your family would love this. You can fill it with veggies instead of meat!
I just discovered this blog. I too have recently acquired an instant pot and really enjoying what I can do with it. I’m about to try sticky rice tonight and found your recipe. Thanks! I also have a tip regarding the creami-ness of your curry. Instead of coconut milk + dairy cream, see if you can find coconut cream. Not to be confused with the sweet, syrupy “cream of coconut” that you use for pina coladas. I find it in my local asian grocery, next to the coconut milk. It’s the stuff you have left if you open a can of coconut milk and pour off the water…but you get a whole can of it! Trader Joe’s also sells it. You may still need the flour thickening boost but if you’re ever cooking for lactose intolerant folks, this stuff is a great substitute for dairy cream. I discovered it when working on my recipe for dairy free creme brulee.
Thanks for visiting Anette, and thanks for your great tip. I never knew you could buy a can of coconut cream! It sounds amazing, and i’m going to use some in my next thai curry!
My curry and rice turned out great last night with coconut cream and no diary. I If you can get it, try the Chaokoh brand (lime green can). I can’t believe how easy the sticky rice is in the instant pot. It has really earned a permanent spot on my kitchen counter.