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!

I just got a new instant pot a couple of weeks ago– I feel like i’m one of the last! But when I heard you can make thai sticky rice in it, I was instantly sold. This sticky rice recipe is game-changing for me! I no longer have to soak it all day, and steam it in bulky pots and baskets. In fact, it takes about the same amount of time to steam the rice as it does to cook the curry– so it comes together perfectly and I am excited to make a lot more of it!

I have been working on this Panang Curry recipe for a while now–the flavors were all there, but the sauce just wasn’t thick and creamy enough to dip that sticky rice in to! (even when I added whipping cream to thicken it). So this time around, I added a little flour, which I know, is NOT traditional, but it came out so perfect, I could overlook it! As usual, I hope you guys love this recipe as much as my family does!

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

Sticky Rice

Directions:
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. 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.

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.

Serve with fresh basil and additional lime wedges, and Instant Pot Sticky Rice:

Instant Pot Sticky Rice {from https://www.pressurecookrecipes.com/instant-pot-sticky-rice/}
Ingredients:
2 cups sticky rice
1 1/3 cup cold water + 1 cup water

Directions: 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.

Close the lid immediately and pressure cook at High Pressure for 25 minutes.
<3 Sarah