Disabled Kitchen Recipe: Instant Pot Thai Chicken Panang Curry for Canning or Freezing

Disabled Kitchen Recipe: Instant Pot Thai Chicken Panang Curry for Canning or Freezing

My Instant Pot Thai Chicken Panang Curry recipe is perfect for pressure canning or freezing. It’s an extremely easy recipe, even if there is a fair amount of time under pressure.

I’ve played with this recipe a number of times so that it calls for a multiple of 454 grams (1 lb) of chicken and a full cup of onion, but the flavour profile never ends up correct. The reason I’ve tried to play it with is because I freeze my meat in 454 gram portions and my chopped onions in 1 cup portions to make meal prep easier and not requiring any thought. So, when I cook it, I double the recipe.

There is a slight problem with doubling the recipe: the rice. If you don’t know how to cook rice in a 3 qt Instant Pot that is at max capacity (you will get the burn warning when doubling the rice) then you need either 2 x 6 qt Instant Pot or a rice cooker. After the recipe and in the recipe notes, I’ll try my best to teach you how to cook double the amount of rice in a 3 qt Instant Pot.

If you live in a food desert like I do, there are some ingredients you will need to get from Amazon:

Prep time is 20 minutes. Cook time is 30 minutes. And there is a whole bunch of hurrying up and waiting while the Instant Pots and the pressure canner does its things.

Heat index is mild – medium.

Makes 6 x 500 ml (1 pint) jars. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.

If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.

Instant Pot Thai Chicken Panang Curry for Canning Needed Items

Disabled Kitchen Recipe: Instant Pot Thai Chicken Panang Curry for Canning or Freezing

Course Main Dish
Cuisine Thai
Author Jules Sherred
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 hours
Total Time 3 hours 50 minutes
Servings 6 500 ml jars
Calories 1001kcal

Ingredients

Rice for Thai Chicken Panang Curry

  • 1/2 cup black rice (rinsed)
  • 2 1/2 cup jasmine rice (2 cups rinsed and left to sit while black rice and 1/2 cup jasmine rice is cooking)
  • 1 400 ml can full-fat coconut milk
  • 2 cup water

Instant Pot Chicken Panang Curry

  • 1/2 cup chopped onion
  • 5 cloves minced garlic (roughly 1 tbsp)
  • 1 tbsp coconut oil
  • 1 4 ounce can Panang curry paste
  • 1 tbsp unsalted sugar-free peanut butter
  • 12 kaffir lime leaves (soaked then bruised to release flavours)
  • 1 400 ml can full-fat coconut milk
  • 3 tbsp fish sauce
  • .680 kg boneless skinless chicken thighs (cubed)
  • 1 large red bell pepper, thick slices
  • 1 large orange bell pepper, thick slices
  • 1/4 cup fresh Thai basil (or regular basil if that is all you have)
  • 1/4 cup salt-free dry roasted peanuts (chopped)

Instructions

Rice for Thai Chicken Panang Curry

  • In the 3 qt Instant Pot, add black rice, 1/2 cup jasmine rice and 1-400 ml can of coconut milk. Set to High Pressure for 22 minutes. Quick release when done.
  • Open the lid. Re-rinse the 2 cups of jasmine rice you set aside earlier. Add to the already cooked rice. Mix until it starts to turn purple.
  • Add 2 cups of water. Stir so that there is no rice stuck to the bottom of the pot and water reaches the bottom. Set to High Pressure for 4 minutes. Natural release.

Instant Pot Thai Chicken Panang Curry

  • Turn the 6 qt Instant Pot onto saute. Once hot, add the coconut oil, onions and garlic. Saute for about a minute.
  • Add the curry paste and peanut butter. Saute for a couple of minutes. Turn off the Instant Pot.
  • Add the kaffir lime leaves, coconut milk and fish sauce. Give it a stir to thoroughly blend.
  • Add the chicken. Lightly breaks up the chicken so it's not a giant lump but don't over mix it. Cook at High Pressure for 5 minutes. Natural release.
  • Open the lid. Turn on to saute. Once simmering, add the sliced bell pepper. Cook for a couple of minutes if canning or 5 minutes if freezing. Turn off.
  • Add the Thai basil and peanuts. Stir.

Pressure Canning

  • While the Instant Pots are doing their thing, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water hot.
  • Right before adding the bell peppers to the curry, put the lids in a small pot and boil for at least 5 minutes.
  • As soon as the rice is done, fill jars with 1 cup of cooked rice. Using the flat end of the Instant Pot rice scoop, firmly pack it in the jar. The rice must be firmly packed, getting rid of as many air pockets as possible. Use a plastic measuring cup.
  • When the curry is done, fill the remainder of the jar with it, leaving 2.5 cm (1 inch) of head space. Use a wooden or plastic utensil to remove any air pockets.
  • Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
  • Following the manufacturer instructions for your pressure canner, process for 75 minutes at 11 pounds, making any necessary adjustments for altitude.
  • When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.

Freezing

  • In a freezer container, add 1 firmly packed cup of rice and 1 cup of curry. Seal. Label. Freeze.

Notes

Enjoy!
It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.

How to Cook Double the Rice in a 3-Quart Instant Pot for Thai Chicken Panang Curry

  1. Put 5 cups of jasmine rice in a rice strainer. Rinse. Let sit wet while the black rice is cooking. This step is very important.
  2. Add 1 cup of black rice and 1-400 ml can of full fat coconut milk to the 3 qt Instant Pot.
  3. Cook at High Pressure for 22 minutes. Quick release pressure.
  4. Open the Instant Pot. Re-rinse the jasmine rice. Add the 5 cups of jasmine rice to the black rice. Mix well until the rice starts to turn purple.
  5. Add 5 cups of water. Stir well so some water reaches the bottom.
  6. Cook at High Pressure for 4 minutes.
  7. While it is reaching pressure (which is going to take a really long time) you will get the Burn warning. Do not panic. Press cancel. Open the lid. Stir the rice, making sure to scrape the bottom of the pot. You'll notice that it mostly cooked while it was attempting to come to pressure. Add another 1/2 cup of water. Stir.
  8. Put the lid back on. Set at High Pressure for 1 minute.
  9. While it is reaching pressure, you'll again get the Burn warning. Press cancel. The rice is done.

 

How to Cook Double the Rice in a 3-Quart Instant Pot for Thai Chicken Panang Curry

  1. Put 5 cups of jasmine rice in a rice strainer. Rinse. Let sit wet while the black rice is cooking. This step is very important.
  2. Add 1 cup of black rice and 1-400 ml can of full fat coconut milk to the 3 qt Instant Pot.
  3. Cook at High Pressure for 22 minutes. Quick release pressure.
  4. Open the Instant Pot. Re-rinse the jasmine rice. Add the 5 cups of jasmine rice to the black rice. Mix well until the rice starts to turn purple.
  5. Add 5 cups of water. Stir well so some water reaches the bottom.
  6. Cook at High Pressure for 4 minutes.
  7. While it is reaching pressure (which is going to take a really long time) you will get the Burn warning. Do not panic. Press cancel. Open the lid. Stir the rice, making sure to scrape the bottom of the pot. You’ll notice that it mostly cooked while it was attempting to come to pressure. Add another 1/2 cup of water. Stir.
  8. Put the lid back on. Set at High Pressure for 1 minute.
  9. While it is reaching pressure, you’ll again get the Burn warning. Press cancel. The rice is done.

 

Never Miss a Post!

Enter your email address to subscribe to this site and receive notifications of new posts by email.

Liked it? Take a second to support Disabled Kitchen and Garden on Patreon!
Jules Sherred
hello@disabledkitchenandgarden.ca

Jules Sherred is a gender noncomforming autistic disabled trans man. He has lupus with many secondary disorders, including but not limited to, psoriatic arthritis in every joint, fibromyaligia, irritable bowel syndrome, chronic migraines, and antiphospholipid syndrome -- a bleeding and clotting disorder. He also has Complex Post Traumatic Stress Syndrome (C-PTSS). He has found great physical and psychological relief in Instant Pot-ting and AeroGarden-ing. After coming up empty trying to find disability resources, written by disabled people, on how to create a disability-friendly kitchen and garden that has multiple benefits, he decided to take matters in his own hands by sharing what he has learned.

No Comments

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Disabled Kitchen and Garden

FREE
VIEW