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.


Recipe Summary

10 mins
25 mins
15 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

294 calories; protein 26.1g 52% DV; carbohydrates 12.2g 4% DV; fat 21.7g 33% DV; cholesterol 38.9mg 13% DV; sodium 352.4mg 14% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Delicious recipe! I used Mae Ploy panang curry paste and used a bit more than recommended. It was fairly spicy, about a 3.5 out of 5 in a Thai restaurant. I used palm sugar. I will definitely make it again, but will probably use the recommended amount of paste and add just a bit more fish sauce. Great recipe! Read More