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Slow-Cooker Panang Chicken Curry
Ingredients
  • 1 tsp peanut oil
  • 6 (600g) Coles RSPCA Approved Chicken Thigh Fillets
  • 1 brown onion, cut into thin wedges
  • 2 carrots, sliced
  • 2 tbsp panang curry paste
  • 270ml can coconut milk
  • 1 cup Massel chicken style liquid stock
  • 4 makrut lime leaves, torn
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • ΒΌ cup roughly chopped roasted peanuts
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve
  • Green beans, to serve
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