Panang curry is a rich and creamy, spicy yet balanced, peanut coconut sauce. We’ve used slow-cooked lamb for a rich and tasty curry the whole family will love.
As Aussies, you’d be hard-pressed to find a meat more celebrated than lamb, and it’s not surprising why. This tender, buttery meat is incredibly versatile, and can be enjoyed simply grilled on the barbecue with a sprinkle of fresh herbs, or incorporated into any dish you desire. When slow-cooked in a curry lamb becomes especially tender and buttery with a flavour that works wonderfully with a rich and spicy curry.
1.Heat oil in large frying pan, cook lamb, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
2.Add paste to same pan, cook, stirring, about 1 minute or until fragrant. Add coconut cream, sauce, sugar, peanut butter and lime leaves, bring to the boil. Transfer to cooker.
3.Cook, covered, on low, 3½ hours. Add bamboo shoots, capsicum and beans to cooker, cook, covered, on low, about 30 minutes or until vegetables are tender. Season to taste.
4.Serve curry sprinkled with coriander.
Panang curry has a distinct peanut flavour, the addition of peanut butter helps to bring out the flavour when using a bought paste. To reduce the fat content of this recipe, use coconut milk or light coconut milk.
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