Easy Slow Cooker Panang Curry



We are officially in the dog days of summer. Even at 7 AM the air is thick and wet. Sidewalks that once teamed with dogs and baby carriages have been abandoned. The idea of turning on the oven sends shockwaves through my body. Who wants to turn the house into a broiler?

Still a girl has to eat. A spicy Penang curry sounded like the perfect way to endure the heat. After all, it's bold, flavorful, and comes from a balmy tropical climate.

To keep things low fuss and the house cool, I've made today’s version in the slow cooker. Wow is it fantastic! The aroma as it slowly simmered was delightful. As each hour passed, I found myself eagerly anticipating dinner. To make things even more interesting, I served this with my jalapeño cornbread. The Southern/Thai fusion made dinner a glorious occasion.

This recipe is perfect for any time of year but it's especially useful in the summer when zucchini is plentiful. I tossed a freshly grown zucchini into this, as well as some farmer’s market bell peppers. What a delight!

My friend gifted me with several Serrano peppers so a few slices went into this concoction tonight. It was spicy bliss!

TIPS

  • Leftover curry paste can be frozen. You do not need to thaw it before use.
  • Frozen vegetables work if you do not have fresh.
  • Omit Serrano pepper if you do not like it spicy.
  • This reheats very well. 

MORE SLOW COOKER RECIPES




RECIPE

Two servings
Per serving: 285C | 34P | 7F
Recipe in My Fitness Pal as “NJFV Slow Cooker Panang Curry”

1/2 can light coconut milk
1/2 red bell pepper, chopped
1/2 yellow pepper, thinly sliced 
1/2 onion chopped
1/8 tsp fish sauce
3/4 tsp tamarind paste
1/2 can Panang curry paste
9-10 oz chicken tenderloins, sliced into 1 inch wide slices
Few slices Serano pepper
1 tsp swerve granular
1/4 cup Thai basil leaves, chopped 
1/4 to 1/2 cup bamboo shoots
1 tbs cornstarch
Kosher salt
Olive oil cooking spray

  1. Add peppers and onion to slow cooker. Lightly spritz vegetables with cooking spray and microwave until onion is translucent. (I used the soft vegetable setting on microwave.)
  2. Add coconut milk, fish sauce, tamarind paste, curry paste, chicken, serano pepper and swerve. Stir to combine. Cover, cook for 4 hours on low. 
  3. Add a bamboo shoots, Thai basil. In a small bowl combine cornstarch with 1 tablespoon of water. Stir, add to the slow cooker and stir to combine. Cover, raise heat to high and cook for 15 - 30 minutes or until sauce is thickened.

Adapted from Jet  Tila

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