Best 2 Instant Pot Beef Panang Curry Recipes

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Indulge in the tantalizing flavors of Panang curry, a delectable Thai dish known for its harmonious blend of sweet, savory, and spicy notes. This rich and creamy curry is prepared using a fragrant paste made from aromatic spices, herbs, and roasted peanuts, simmered in coconut milk and infused with tender pieces of beef. Panang curry is a culinary symphony where the velvety texture of the sauce envelops the succulent beef, creating a mouthwatering experience that captivates the senses. The dish is often complemented with an array of colorful vegetables, adding a vibrant visual appeal and a symphony of flavors. Panang curry is a versatile dish that can be tailored to personal preferences, whether you prefer a milder or spicier version. With its captivating aroma and irresistible taste, Panang curry is a culinary journey that will transport you to the vibrant streets of Thailand, leaving you craving for more.

**Recipes included in the article:**

1. **Instant Pot Beef Panang Curry:**

- A quick and convenient recipe for Panang curry, made in the trusty Instant Pot.
- Features tender beef, vibrant vegetables, and a creamy coconut milk sauce, all infused with the flavors of Panang curry paste.
- Perfect for busy weeknights or when you're craving a flavorful meal without spending hours in the kitchen.

2. **Traditional Panang Curry:**

- A classic recipe that follows the traditional method of preparing Panang curry on the stovetop.
- Offers a more hands-on approach, allowing you to control the cooking process and savor the aromas as the curry simmers.
- Ideal for those who enjoy the culinary journey and appreciate the authentic taste of Thai cuisine.

3. **Panang Curry with Chicken:**

- A variation of the classic Panang curry, featuring tender chicken instead of beef.
- Provides a leaner protein option while maintaining the rich and flavorful characteristics of the dish.
- Perfect for those who prefer poultry or are looking for a lighter version of Panang curry.

4. **Vegetarian Panang Curry:**

- A plant-based rendition of Panang curry, showcasing a medley of colorful vegetables in a creamy coconut milk sauce.
- Offers a hearty and satisfying meal for vegetarians and vegans, packed with flavors and textures.
- Ideal for those who enjoy meatless dishes or are seeking a healthier alternative.

5. **Panang Curry Paste:**

- A recipe for making your own Panang curry paste from scratch.
- Provides a more authentic and customizable experience, allowing you to control the level of spiciness and incorporate your preferred ingredients.
- Perfect for those who love experimenting with flavors and creating a truly homemade Panang curry.

Here are our top 2 tried and tested recipes!

INSTANT POT BEEF CURRY



Instant Pot Beef Curry image

This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

5 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
Kosher salt and freshly ground black pepper
2 pounds boneless beef chuck roast, trimmed and cut into 3/4-inch cubes
1 tablespoon vegetable oil, plus more if needed
1/2 large onion, chopped
1/2 Fuji apple, peeled and grated
1 tablespoon tomato paste
1 teaspoon honey
1 1/2 cups low-sodium beef broth
1/2 teaspoon Worcestershire sauce
3/4 pound Yukon gold potatoes, peeled and cut into 3/4-inch pieces
3/4 pound carrots, peeled and cut into 3/4-inch pieces
Cooked white rice, for serving
Fukujinzuke (pickled red daikon), for serving

Steps:

  • Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
  • Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
  • Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
  • Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
  • Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.

INSTANT POT® BEEF PANANG CURRY



Instant Pot® Beef Panang Curry image

This curry takes advantage of pre-made curry paste and it cooks in the Instant Pot®. If you don't have coconut sugar, use brown sugar or palm sugar. Serve over jasmine rice.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 11

2 teaspoons vegetable oil
2 tablespoons Panang-style red curry paste
1 pound beef top sirloin, thinly sliced
¾ cup coconut milk, or as needed
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tablespoon peanut butter
1 tablespoon coconut sugar
½ tablespoon fish sauce
⅓ cup finely chopped Thai basil

Steps:

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

Nutrition Facts : Calories 293.8 calories, Carbohydrate 12.2 g, Cholesterol 38.9 mg, Fat 21.7 g, Fiber 2.3 g, Protein 26.1 g, SaturatedFat 10.6 g, Sodium 352.4 mg, Sugar 3.5 g

Tips:

  • For a richer flavor, use coconut cream instead of coconut milk.
  • Add some chopped vegetables, such as carrots, potatoes, or green beans, to make the curry a complete meal.
  • If you like your curry spicy, add a teaspoon or two of red pepper flakes or chopped chili peppers.
  • Serve the curry with rice, noodles, or roti.
  • Top the curry with chopped cilantro, peanuts, or crispy shallots for extra flavor and texture.

Conclusion:

This Instant Pot Beef Panang Curry is a quick and easy weeknight meal that is packed with flavor. The beef is tender and juicy, the sauce is creamy and flavorful, and the vegetables are cooked to perfection. Serve this curry with your favorite sides and enjoy a delicious and satisfying meal.

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