Vegetarian Panang Curry Slow Cooker
Slow-cooker panang chicken curry
- 20m prep
- 4h 10m cook
- 4 servings
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
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1 tsp peanut oil
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1 brown onion, cut into thin wedges
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2 carrots, sliced
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2 tbsp panang curry paste
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270ml can coconut milk
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1 cup Massel chicken style liquid stock
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4 kaffir lime leaves, torn
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1 tbsp brown sugar
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1 tbsp fish sauce
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1/4 cup roughly chopped roasted peanuts
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Fresh coriander leaves, to serve
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Steamed rice, to serve
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Green beans, to serve
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Select all ingredients
3 Method Steps
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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.
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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.
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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.
Nutritional Information
Per serving
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Calories
737
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Energy
3084 kj
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Fat
31.6g
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Saturates
16.6g
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Fibre
7.1g
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Protein
39.9g
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Sodium
1498mg
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Carbs
68.7g
All quantities above are averages
Image by Craig Wall
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Vegetarian Panang Curry Slow Cooker
Source: https://www.taste.com.au/recipes/slow-cooker-panang-chicken-curry/94a8c1ed-0898-46ff-a45e-3614fe274e17
Posted by: holderhavelf.blogspot.com
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