Easy Slow Cooker Panang Chicken Curry Tips, FAQ & printable recipe

Tips for success

To enhance the presentation, garnish the finished dish with thinly sliced fresh basil leaves or a sprinkle of crushed peanuts just before serving. This adds a fresh, herbaceous note and an extra crunch that complements the creamy sauce perfectly.

If you want a bit more acidity to brighten the flavors, a small squeeze of lime juice right at the end can make a significant difference in balancing the richness of the coconut milk and peanut butter.

If you are serving this for a larger group, you can easily double the recipe, provided your slow cooker has the capacity. Ensure you do not fill the crock more than two-thirds full to allow for proper heat circulation. If the sauce happens to be too spicy for some guests, you can mellow it out by stirring in a little extra coconut milk or a teaspoon of brown sugar, which will help balance the heat of the curry paste.

Variations

• Vegetable Panang: Substitute the chicken with cubed firm tofu and add extra vegetables like snap peas and baby corn. The cooking time remains the same, but ensure the tofu is pressed beforehand.
• Shrimp Panang: Replace the chicken with raw, peeled shrimp. Add them during the last 30 minutes of cooking to ensure they remain tender and do not overcook. Check for an internal temperature of 145°F.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to adjust the consistency.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the curry cools to room temperature within 2 hours before transferring it to the fridge to maintain safety and quality.

When reheating, it is best to do so gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much during storage. Stir occasionally to ensure the heat is distributed evenly.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the entire dish and reheat it when ready to serve.

Alternatively, you can measure out your ingredients and keep them in the fridge, assembling the slow cooker just before you turn it on. This flexibility makes it a great choice for meal planning or preparing in advance for a busy weeknight dinner.

Serving ideas

Serve this Panang chicken curry over a bed of fluffy jasmine rice to soak up the delicious, creamy sauce. The neutral flavor of the rice provides the perfect canvas for the bold, aromatic curry.

You could also serve it with warm naan bread or roti if you prefer a different texture. For a complete meal, consider adding a side of crisp, refreshing cucumber salad with a light vinegar dressing to provide a cooling contrast to the richness of the curry.

Present the curry in shallow bowls to showcase the beautiful colors of the peppers and the thick, orange-hued sauce. A small garnish of fresh cilantro or sliced red chilies can add a pop of color and a touch of professional flair to your plate. Ensure each serving gets a generous amount of sauce, as it is often the favorite part of the meal. This dish is hearty enough to be the sole focus of your dinner table.

Frequently asked questions

Recipe card

Easy Slow Cooker Panang Chicken Curry

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 2 large red bell peppers, sliced into thin strips
• 4 tbsp Panang curry paste
• 14 oz full-fat coconut milk
• 2 tbsp creamy peanut butter

Instructions

1. Place the bite-size chicken breast pieces into the base of the slow cooker, ensuring they are spread out evenly. Arrange the sliced red bell peppers over the top of the chicken layer to allow them to soften during the cooking process.
2. Spoon the Panang curry paste over the peppers. In a separate measuring cup, whisk the coconut milk and creamy peanut butter together until smooth, then pour this mixture over the curry paste and chicken. Do not stir, as the slow cooker will combine these as it heats.
3. Cover and cook on low for 4 hours. Once the time is up, ensure the chicken reaches an internal temperature of 165°F (74°C). Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot over steamed rice.

Contains: peanuts

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

12 g

Fat

26 g

Fiber

2.5 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.