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Chicken panang curry served on a white plate and in a slow cooker.
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Slow Cooker Chicken Panang Curry

This dump and go slow cooker chicken Panang curry is one tasty and effortless dinner! Chicken thighs are cooked in a creamy coconut and peanut sauce, with just the right amount of spice.
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 603kcal
Author Slow The Cook Down

Equipment

  • 6-quart Crockpot can use another slow cooker brand and this recipe will work in a smaller or larger capacity.

Ingredients

  • 1 small onion (diced)
  • 4 garlic cloves (minced)
  • 1 inch fresh ginger (minced)
  • 2 red bell peppers (diced)
  • 2 Thai red chillies (sliced) (optional)
  • 1 stem lemongrass
  • zest and juice of 1 lime
  • 1 can full fat coconut milk (13.5fl oz / 400ml)
  • ¼ cup Thai red curry paste (4 tablespoons)
  • 1 cup peanut butter (260g)
  • 1 tablespoon fish sauce
  • 2 pounds boneless skinless chicken thighs (900g)

Garnish

  • fresh cilantro
  • peanuts
  • sliced red chilies

Instructions

  • Add all of the ingredients, except the chicken, into the slow cooker. Stir to combine.
    1 small onion, 4 garlic cloves, 1 inch fresh ginger, 2 red bell peppers, 2 Thai red chillies, 1 stem lemongrass, zest and juice of 1 lime, 1 can full fat coconut milk, ¼ cup Thai red curry paste, 1 cup peanut butter, 1 tablespoon fish sauce
    Thai curry ingredients in a Crockpot.
  • Place in the chicken thighs, put the lid on and set to cook on low for 6 hours or high for 4 hours.
    2 pounds boneless skinless chicken thighs
    Chicken thighs added to the coconut milk sauce in the slow cooker.
  • Once ready, use two forks to shred the chicken directly in the slow cooker. Stir well so that the chicken soaks up the sauce.
    The curry in the Crockpot once it is cooked.
  • Serve with garnish.
    fresh cilantro, peanuts, sliced red chilies
    Chicken Panang curry in a slow cooker garnished with fresh cilantro, sliced red chilies and peanuts.

Notes

  • If your coconut milk is very thick, you can add a little (¼ cup) of chicken stock or broth to the Crockpot. Check on it during cooking and you can add more if you wish.
  • For a deeper flavor, you can sear the chicken thighs before adding them to the slow cooker. I wanted to make this a true dump and go recipe, and it tastes great without doing this, but sear them for a more restaurant quality style dish.
  • Mince the garlic and ginger rather than chopping it. You'll get more flavor this way.
  • Once made, you can keep the slow cooker on the warm setting for up to 4 hours.

Nutrition

Calories: 603kcal | Carbohydrates: 19g | Protein: 41g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 567mg | Potassium: 936mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2980IU | Vitamin C: 79mg | Calcium: 76mg | Iron: 5mg