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

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
Select all ingredients

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.