Food & Wine
Slow-cooked panang chicken curry
This slow cooked variation on a classic panang curry does take a little more time to put together, but when you taste you’ll agree it’s worth the effort.
Serves: 4
Ingredients:
- 1 teaspoon peanut oil
- 600g chicken thigh fillets
- 1 brown onion, cut into thin wedges
- 2 carrots, sliced
- 2 tablespoons panang curry paste
- 270ml can coconut milk
- 1 cup chicken stock
- 4 kaffir lime leaves, torn
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- ¼ cup roughly chopped roasted peanuts
- Fresh coriander leaves, steamed rice and green beans, to serve
Method:
- To begin, heat oil over a medium-high heat in a large non-stick frypan.
- Add your chicken and cook for a couple of minutes on either side, until browned.
- Transfer to the bowl of a slow cooker (ideally around five litre capacity).
- Reduce fry pan heat to a medium and add your onion and carrot.
- Cook, stirring, for about five minutes until the onion and carrot have softened.
- Add curry paste and cook, stirring constantly, for an additional minute.
- Add coconut milk, stock, lime leaves, brown sugar and fish sauce.
- Stir to combine, then pour the curry over the chicken in slow cooker.
- Cover with the flow cooker lid and cook on a low heat for about four hours.
- The chicken should be nice and tender, so sprinkle with peanuts and coriander leaves before serving with steamed rice and beans.
What a delicious sounding curry! What’s your number one favourite curry to try? Let us know in the comments below, we’d love to hear from you!
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