Slow-cooker panang chicken curry

Step 1

Heat oil in a large deep non-stick frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until browned. Transfer to the bowl of a 5.5 litre slow cooker.

Step 2

Reduce heat to medium. Add onion and carrot. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook, stirring constantly, for 1 minute. Add coconut milk, stock, lime leaves, brown sugar and fish sauce. Stir to combine. Pour over chicken. Cover with lid. Cook on low for 4 hours or until chicken is tender.

Step 3

Sprinkle with peanuts and coriander leaves. Serve with steamed rice and beans.