Recipe may contain peanuts, tree nuts, milk, fish and shellfish.
Panang is a creamy curry based on coconut milk and is mild in flavour making it perfect for the whole family.
14 Ingredients
3 Method Steps
14 Ingredients
1 tsp peanut oil
1 brown onion, cut into thin wedges
2 carrots, sliced
2 tbsp panang curry paste
270ml can coconut milk
1 cup Massel chicken style liquid stock
4 kaffir lime leaves, torn
1 tbsp brown sugar
1 tbsp fish sauce
1/4 cup roughly chopped roasted peanuts
Fresh coriander leaves, to serve
Steamed rice, to serve
Green beans, to serve
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3 Method Steps
Heat oil (1 tsp peanut oil) in a large deep non-stick frying pan over medium-high heat. Add chicken (6 (600g) chicken thigh fillets). Cook for 2 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker.
Reduce heat to medium. Add onion (1 brown onion, cut into thin wedges) and carrot (2 carrots, sliced). Cook, stirring often, for 5 minutes or until softened. Add curry paste (2 tbsp panang curry paste). Cook, stirring constantly, for 1 minute. Add coconut milk (270ml can coconut milk), stock (1 cup Massel chicken style liquid stock), lime leaves (4 kaffir lime leaves, torn), brown sugar (1 tbsp brown sugar) and fish sauce (1 tbsp fish sauce). Stir to combine. Pour over chicken. Cover with lid. Cook on low for 4 hours or until chicken is tender.
Sprinkle with peanuts (1/4 cup roughly chopped roasted peanuts) and coriander leaves (Fresh coriander leaves, to serve). Serve with steamed rice (Steamed rice, to serve) and beans (Green beans, to serve).
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Recipe Notes
For the pressure cooker: Follow steps 1 and 2, transferring to pressure cooker and omitting coconut milk, sugar and fish sauce (if you brown the meat and vegetables in the pressure cooker pot rather than a non-stick pan, you will need to increase the oil slightly). Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 15 minutes. Release steam following manufacturer's instructions. Stir in coconut milk, sugar and fish sauce. Simmer over medium-low heat for 5 minutes. Continue from step 3.
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