Thai Instant Pot Panang Curry with Chicken

paintthekitchenred.com

Judy's good eats!

2 to 3 Tbsp Thai Panang curry paste (preferably Maesri or Mae Ploy brand) *

1 tsp coriander powder

½ tsp cumin powder

1 14-oz can regular-fat coconut milk

1 ½ lb boneless chicken breasts or thighs, cut into bite-size pieces

2 Tbsp fish sauce, more to taste

1 Tbsp brown sugar or palm sugar (or to taste)

2 tsp lime juice

2 Tbsp peanut butter (or to taste)

1 cup red and/or green bell pepper, sliced

1 cup green beans, cut into 2-inch pieces

½ cup onion, sliced

4 lime leaves, slightly bruised **

12 to 15 Thai basil leaves

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