Panang Chicken Curry

This is a mild Thai curry and the curry paste is usually made with ingredients such as dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste and salt.

Ingredients serve 6

2 tablespoons panang curry paste (60g)

250 ml chicken stock

250 ml coconut milk

1 tablespoon fish sauce

1 tablespoon brown sugar

1 finely sliced brown onion (150g)

2 sliced carrots (300g)

4 kaffir lime leaves, torn

1 kg chopped chicken thigh fillets

Slow cooker method

Place the curry paste, chicken stock, coconut milk, fish sauce and sugar in the slow cooker and whisk evenly. Add onion, carrots and kaffir lime, blend evenly. Add the chicken and mix. Cook on high for 4 hours or low for 8 hours. Serve with steamed jasmine rice, green beans, coriander leaves and chopped toasted peanuts.

Pressure cooker method

Place 1 tablespoon peanut oil in the pressure cooker over medium heat. Cook the chicken for 3 minutes before adding onion and curry paste while stirring. Add the rest of ingredients except coconut milk. Place the lid on top and seal the pressure cooker. Place on high heat until steam escapes at a constant rate. Reduce heat to low and cook for 15 minutes. Release steam following the manufacturer’s instructions and stir in the coconut milk. Simmer for 5 minutes before serving with steamed jasmine rice, green beans, coriander leaves and chopped toasted peanuts.

Note: Try to make your own curry mix.