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Slow-cooker panang chicken curry recipe
Slow-cooker panang chicken curry recipe
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Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
270 minutes
Creamy coconut curry, mild and family-friendly.
Ingredients:
  • 4.60 gm peanut oil
  • 600g chicken thigh
  • 1 brown onion, cut into thin wedges
  • 2 carrots, sliced
  • 56.00 gm panang curry paste
  • 270ml can coconut milk
  • 255.00 gm chicken style liquid stock
  • 4 makrut lime leaves, torn
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 62.50 ml roughly chopped roasted peanuts
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve
  • Green beans, to serve
Instructions:
  • In a large deep non-stick frying pan over medium-high heat, heat oil. Add chicken and cook each side for 2 minutes or until golden brown. Transfer the chicken to a 5.5 litre slow cooker.
  • Lower the heat to medium and add the onion and carrot. Sauté for 5 minutes or until softened, stirring frequently. Mix in the curry paste and cook for 1 minute, stirring constantly. Pour in the coconut milk, stock, lime leaves, brown sugar, and fish sauce. Stir well to blend the flavors. Pour the mixture over the chicken, cover with a lid, and simmer on low for 4 hours until the chicken is tender.
  • Garnish with peanuts and fresh coriander leaves. Enjoy alongside steamed rice and beans.

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