Panang Chicken Curry Slow Cooked
Recipe by Justine Schofield
4 person | 
10 minutes prep and 6 hours on low or 4 hours on high cook
Ingredients
- ⅓ cup Ayam™ Thai Panang Curry Paste
- 500g chicken thigh fillets, diced into 2cm pieces
- 270ml can Ayam™ Coconut Cream
- 2 tsp Ayam™ Fish Sauce
- 2 tsp Ayam™ Palm Sugar Syrup
- ½ cup water
- 1 cup sliced snow peas
- 1 cup sliced red capsicum
- 2 kaffir lime leaves, finely sliced
Method
- Combine chicken, curry paste, coconut cream, fish sauce amd palm sugar in a slow cooker.
- Cook for 6 hrs on LOW.
- Add the vegetables in the last 30 minutes of cooking time.
- Serve with rice.
Tip: Can use thigh cutlets with the bone
