Instant Pot Panang Curry | Lundberg Family Farms

Ingredients

• 1cup
• 1 1⁄2cupswater
• 1tbspbutter or oil
• 1⁄2lbfrozen shrimp, peeled, deveined
• 28ozcoconut milk
• 1cupsgreen bell pepper, sliced
• 1cupsred bell pepper, sliced
• 1⁄2cupsshallot, thinly sliced
• 1⁄2cupslight coconut milk or vegetable stock
• 1⁄4cupsThai basil
• 3tbsppanang curry paste
• 3tbsppeanut butter, creamy
• 2tbspfish sauce
• 2tbsppalm sugar or brown sugar
• 2tbspcilantro leaves, finely chopped
• 2tbsplime juice
• 2tbspavocado oil (can substitute any neutral oil)
• 1tspcumin, ground
• 5kaffir lime leaves, cut in half, stems removed
• Bean sprouts, for garnish
• Cilantro leaves, for garnish
• Thai basil, for garnish