Slow Cooker Panang Chicken Curry

Panang is a creamy curry based not far off from coconut milk and is mild in flavour making it resolution for the total family.

The ingredient of Slow Cooker Panang Chicken Curry

• 1 tsp peanut oil
• 6 600g chicken thigh fillets
• 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 hoard
• 4 kaffir lime leaves torn
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 4 cup just about chopped roasted peanuts
• spacious coriander leaves to assist
• steamed rice to support
• green beans to support

The Instruction of slow cooker panang chicken curry

• heat oil in a large deep non stick frying pan over medium high heat mount up chicken cook for 2 minutes each side or until browned transfer to the bowl of a 5 5 litre slow cooker
• cut heat to medium add onion and carrot cook stirring often for 5 minutes or until softened build up curry paste cook stirring constantly for 1 minute grow coconut milk stock lime leaves brown sugar and fish sauce protest to combine pour over chicken cover later lid cook in the region of low for 4 hours or until chicken is tender
• sprinkle next peanuts and coriander leaves minister to as soon as steamed rice and beans

Nutritions of Slow Cooker Panang Chicken Curry

calories: 737 076 calories
calories: 31 6 grams fat
calories: 16 6 grams saturated fat
calories: 68 7 grams carbohydrates
calories: n a
calories: n a
calories: 39 9 grams protein
calories: 130 milligrams cholesterol
calories: 1498 milligrams sodium
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calories: nutritioninformation