Slow Cooker Panang Curry with Chicken and Cauliflower Rice
Recipe Information
Panang Curry
Cultural Context
Originating from Thailand, Panang Curry is a rich and aromatic dish that showcases the balance of sweet, salty, and spicy flavors typical of Thai cuisine. Traditionally made with beef or chicken, it is often served with rice and is a staple in many Thai households. Today, Panang Curry has gained popularity worldwide, with many variations adapting the recipe to local tastes and available ingredients.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: regular milk + coconut extract
Light coconut milk reduces calories while maintaining flavor.
Panang curry paste
🥗Healthier: homemade curry paste
💰Cheaper: store-bought curry paste
Homemade paste can be fresher and tailored to taste.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce provides umami without fish allergens.
palm sugar
🥗Healthier: brown sugar
💰Cheaper: granulated sugar
Brown sugar offers a similar sweetness with less cost.
Put the chicken, sweet potato, onion, broccoli, tomatoes with liquid, water, coconut milk and tomato paste in a slow cooker.
In small bowl, stir together the sweetener, curry powder, cumin, coriander and red pepper flakes. Sprinkle over the chicken mixture. Top with the sliced basil leaves.
Cook, covered, on low heat for 8 hours or high heat for 4 hours.
When the chicken is almost done cooking, working in batches, in a food processor or blender, gently pulse the cauliflower just until it becomes the texture of rice.
Lightly coat a large skillet with cooking spray. Cook the cauliflower, salt and pepper over medium heat for 5 minutes, or until the cauliflower is tender, stirring occasionally.
Put the cauliflower rice into serving bowls. Top with the parsley.
Serve the curry over the rice. Top with the torn basil leaves, jalapeño slices and lime wedges.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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