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Ingredients

1 teaspoon peanut oil
6 (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 Massel chicken style liquid stock
4 kaffir lime leaves, torn
1 tablespoon brown sugar
1 tablespoon fish sauce
1/4 cup roughly chopped roasted peanuts
Fresh coriander leaves, to serve
Steamed rice, to serve
Green beans, to serve

Method

Step 1 Heat oil in a large deep non-stick frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker.
Step 2 Reduce heat to medium. Add onion and carrot. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook, stirring constantly, for 1 minute. Add coconut milk, stock, lime leaves, brown sugar and fish sauce. Stir to combine. Pour over chicken. Cover with lid. Cook on low for 4 hours or until chicken is tender.
Step 3 Sprinkle with peanuts and coriander leaves. Serve with steamed rice and beans.

Slow cooker panang chicken curry

How to make Slow cooker panang chicken curry

Ingredients

Method