Name: Slow Cooker Panang Curry
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp rapeseed (canola) oil; 700g (1lb 7oz) stewing beef, cut thinly against the grain; 1–2 tbsp palm or light brown sugar; 400ml (1 ½ cups) thick coconut milk; About 225g (8oz) vegetables, such as chopped baby sweetcorn, courgette (zucchini), mushrooms; 3 lime leaves, stalks removed and leaves finely julienned; 2 tbsp Thai fish sauce* (more or less to taste); FOR THE CURRY PASTE; 1 generous tbsp cumin seeds; 1 generous tbsp coriander seeds; 11⁄2 tsp white pepper; 12 dried red bird’s eye chillies, soaked in water for; 30 minutes and then cut into small pieces; 12 garlic cloves, roughly chopped; 2 medium shallots, finely chopped; 1 thumb-sized piece of galangal, thinly sliced; 2 fresh red chillies, thinly sliced; 1 lemongrass stalk, tough outer part removed and thinly sliced; 10 thick coriander stalks (about 1 generous tbsp) Zest of 1⁄2 lime; 4 lime leaves, stems removed and finely chopped; 3–4 tbsp roasted peanuts; 1 tsp shrimp paste

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Give this slow cooker Panang curry a try! It tastes just like it was cooked in a hot wok!

Panang curry is a lot like red curries but are slightly milder and usually sweeter, plus they have the delicious addition of roasted peanuts. Of course, you can make your panang curry paste as spicy or sweet as you like.

Shop-bought Panang curry pastes often don’t include peanuts for allergy reasons, but peanuts are a key ingredient, so as long as you aren’t intolerant, they must go in!

Almost like it’s from the wok! This recipe is worth giving a try for easy authentic Thai flavours.

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About this slow cooker Panang Curry

This slow cooker Panang curry is a variation of the original beef Panang curry recipe, adapted specifically for slow cooking.

If convenience is your priority, you can simply place all the ingredients into your slow cooker and let it cook for 4 to 8 hours. This method still delivers a flavourful and authentic tasting Thai curry.

For an extra depth of flavour, consider frying the beef and curry paste in your slow cooker using the sauté mode or in a pan on your stove before cooking in your slow cooker. You can also achieve perfectly cooked vegetables by either cooking them separately or adding them toward the end of the cooking process. This time, I added them in the last hour but I’ve experimented with various methods.

Cooking the vegetables.

For perfectly cooked vegetables in your slow cooker Panang curry, you can either steam them separately for fresher, crisper results or add them directly to the slow cooker.

Longer-cooking vegetables like carrots can go in at the start, while shorter-cooking veggies like broccoli and cauliflower are best added in the last hour or steamed separately which is my preferred method.

Baby sweetcorn and mange tout can be added at any time, as they don’t easily overcook. If cooking for 4 hours on high or 6–8 hours on low, adjust the timing to suit your preferred texture.

Important information about cooking times…

I cooked this in an InstantPot and it took 4 hours to cook on high. Recently I purchased a Ninja slow cooker so that I could test my recipes using it too.

The Ninja got much hotter using the high cooking mode and the recipe was finished in about 1 1/2 hours!

I highly recommend using the recipe below as a guide and getting to know your slow cooker! The last thing you want to do is follow the recipe word for word just to end up with an overcooked curry. By getting to know how your slow cooker cooks using the different settings, you will be able to adjust the cooking times accordingly.

Do you have to make the homemade Panang curry paste?

For the best flavour, yes. Homemade Panang curry paste is worth the effort, as it includes a variety of ingredients that create a rich, authentic taste.

However, you can use about 3 generous tablespoons of store-bought Thai red curry paste as a convenient alternative. Keep in mind that store-bought pastes can be saltier and spicier, often missing the depth of flavour from homemade versions. If the curry needs more kick at the end, you can always stir in a little extra paste and let it cook for a couple of minutes.

How Important Is It to Fry the Curry Paste?

While you can simply toss everything into your slow cooker and let it cook, frying the curry paste beforehand enhances the flavour significantly. It adds depth of flavour and a richer colour, which I highly recommend for the best results.

What if your slow cooker doesn’t have a searing mode?

No problem! If you decide to fry the ingredients as I recommend, you can do this in a pan on your stove. Then just pour everything into your cooker to slow cook.

Can You Substitute Other Meats in This Slow Cooker Panang Curry?

Yes, you can use your preferred protein. This recipe uses beef, but chicken works well—just use only 200 ml of coconut milk (1/2 can) initially, as the chicken will release liquid during cooking to create a saucy curry. You can also make it vegetarian by adding extra vegetables. For red meats like beef, pork, or lamb, a longer cooking time is needed—about 4 hours on high or 6 to 8 hours on low.

How long can you store leftovers in the fridge?

If you have any leftovers in the fridge, you can store them in an air-tight container for 3 to 4 days. Then just reheat in your microwave or in a sauce pan over a medium heat until hot enough to serve.

Step by step photographs…

Ingredients for Slow Cooker Panang Curry displayed

Prepare your ingredients before you begin. This will save you time.

Heat oil in your slow cooker (if it has a sauté function) or a pan. Sear the beef for 2 minutes until browned, you may need to do this in batches. You can stick this step and throw it all in instead, however this method is highly recommended for enhanced flavour.

Drain any liquid to avoid too much liquid at the end of slow cooking then add the Panang curry paste and stir for another 2 minutes.

Add the remaining ingredients to your slow cooker, including the sugar and coconut milk. If you have chosen to skip the previous steps and throw it all in the slow cooker instead, use only half of the coconut milk to avoid too much liquid at the end of cooking.

Adding vegetables for the slow cooker panang curry.

You can add the vegetables whenever you like. I recommend adding longer-cooking vegetables (like carrots) at the start or shorter-cooking ones (like broccoli) in the last hour. Alternatively, steam the vegetables and stir them in before serving. cook for 4 hours on high or 6 to 8 hours on low.

Finished recipe for Slow cooker Panang curry

After 4 to 8 hours stir in one to two tablespoons of fish sauce. Taste it and add more fish sauce or salt to taste.

Serve over white rice or rice noodles.

If you like this slow cooker Panang curry, you might like to try some of these too.

Have you tried this slow cooker Panang curry recipe?

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Yield: 4

Slow Cooker Panang Curry

Slow cooker panang curry is so good. It's a convenient way to make the curry so I hope you give this a go in your slow cooker. You'll be happy you did.

Prep Time 15 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 25 minutes

Ingredients

2 tbsp rapeseed (canola) oil
700g (1lb 7oz) stewing beef, cut thinly against the grain
1–2 tbsp palm or light brown sugar
400ml (1 ½ cups) thick coconut milk
About 225g (8oz) vegetables, such as chopped baby sweetcorn, courgette (zucchini), mushrooms
3 lime leaves, stalks removed and leaves finely julienned
2 tbsp Thai fish sauce* (more or less to taste)
FOR THE CURRY PASTE
1 generous tbsp cumin seeds
1 generous tbsp coriander seeds
11⁄2 tsp white pepper
12 dried red bird’s eye chillies, soaked in water for
30 minutes and then cut into small pieces
12 garlic cloves, roughly chopped
2 medium shallots, finely chopped
1 thumb-sized piece of galangal, thinly sliced
2 fresh red chillies, thinly sliced
1 lemongrass stalk, tough outer part removed and thinly sliced
10 thick coriander stalks (about 1 generous tbsp) Zest of 1⁄2 lime
4 lime leaves, stems removed and finely chopped
3–4 tbsp roasted peanuts
1 tsp shrimp paste

Instructions

If making homemade curry paste (optional) toast the cumin and coriander seeds in a dry frying pan over a medium heat until fragrant and warm to the touch but not yet smoking. Transfer to a pestle and mortar to cool a little and then pound into a fine powder. Transfer this powder to a plate and add the white pepper. Set aside. If time is an issue, you could just add ½ tsp each of ground cumin and coriander.
Add the remaining panang curry paste ingredients to a blender or food processor and pour in the cumin, coriander and white pepper. Blend to a smooth paste adding just enough water to do so. Some blenders will require more water for blending but try to keep it to a minimum. The paste needs to be thick, not runny so add water a spoonful at a time to blend.
Now Heat oil in your slow cooker (if it has a sauté function) or a pan. Sear the beef for 2 minutes until browned, possibly in batches. If skipping this step, just add the beef directly to the slow cooker but use half the coconut milk to avoid excess liquid later. Drain any liquid after searing. Add the Panang curry paste and fry for another 2 minutes, stirring.
Transfer the seared (or uncooked) beef to the slow cooker, then add the sugar and coconut milk. Stir well. Add the vegetables all at once or based on their cooking time, longer-cooking ones (like carrots) at the start and shorter-cooking ones (like broccoli) in the last hour, or steam and stir them in before serving.
Cook on high for 4 hours or low for 6–8 hours. After cooking, stir in lime leaves and 1–2 tablespoons of fish sauce. Taste and adjust with more fish sauce or salt, if needed. Serve over white rice or rice noodles.