I just stumbled upon this delicious recipe on Food Forage. I’m always keen to try new things and this seems easy enough!
This is definitely a recipe worthy of going straight to the pool room!
The succulent nuggets of chicken simply melt in your mouth & the creaminess of the curry sauce is just divine!
Start with a large frypan heating up a good glug of peanut oil. Then brown off to seal, half a dozen diced up chicken thighs. When they’re done, bung them into the slow cooker.
Reduce the heat in your frypan then add in a couple of sliced carrots to get nice & soft, about 5 minutes or so, before popping in 2 tablespoons of Panang Curry Paste. Cook that off till it gets a heady fragrance & the fam-bam come running! Make sure you stir it constantly in the pan for about a minute for that to happen.
Pour in a 400ml tin of coconut milk along with 1 cup of chicken stock, 4 shredded up kaffir lime…
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