Thai Panang Curry with Prawns

Introduction

There’s something magical about the combination of vibrant flavors and rich textures in Thai cuisine, and this Thai Panang Curry with Prawns is a prime example. The first time I made this dish for my family, the kitchen was filled with the enticing aroma of curry paste and coconut milk, instantly transporting us to a bustling street market in Thailand. Each spoonful was a burst of flavor, with the sweetness of coconut and the warmth of spices harmonizing beautifully with tender prawns. My kids, usually picky eaters, devoured it in minutes, asking for seconds and raving about the crunchy peanuts on top. This recipe has since become a family favorite, perfect for both special occasions and cozy weeknight dinners.

Ingredients

For the Curry

• 1/3 cup unsalted peanuts
• 1/3 cup Panang curry paste
• 1 small red onion, roughly chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground white pepper
• 1 1/2 tablespoons peanut or coconut oil
• 1 1/2 cups coconut milk
• 1 cup coconut cream
• 1 medium red capsicum (bell pepper), sliced
• 1 cup green beans, trimmed
• 1.2 kilograms raw prawns, shell on (or 600 grams prawn meat)
• 1 tablespoon grated palm sugar
• 1-2 tablespoons fish sauce
• 4-5 kaffir lime leaves
• 1 handful of bean sprouts
• Steamed rice, sliced red chili, wedges of lime
• Fresh cilantro or Thai basil

Instructions

1. Toast the Peanuts

Start by toasting the peanuts in a dry pan over medium heat. Stir often until they turn golden brown. Once toasted, transfer them to a blender or spice grinder and grind them into crumbs. Set aside.

2. Make the Curry Paste Mixture

In the same blender, add the Panang curry paste, roughly chopped red onion, ground coriander, ground white pepper, and 1 tablespoon of water. Blend until smooth and well combined.

3. Cook the Curry Paste

In a large pan or skillet, heat the peanut or coconut oil over medium-high heat. Once hot, add the curry paste mixture and cook, stirring frequently, for about 2 minutes, or until fragrant.

4. Add Coconut Milk and Cream

Pour in the coconut milk and coconut cream, stirring to combine. Bring the mixture to a gentle boil, allowing it to thicken slightly for a couple of minutes.

5. Add Vegetables and Prawns

Add the sliced capsicum and trimmed green beans to the pan, bringing the mixture back to a simmer. Cook for about 1 minute before adding the prawns. Cook for an additional 2-3 minutes, or until the prawns are curling and turning white.

6. Incorporate Remaining Ingredients

Stir in the grated palm sugar, kaffir lime leaves, bean sprouts, and half of the fish sauce. Continue to cook for 1-2 minutes, until the prawns are fully cooked and the flavors meld together.

7. Adjust Seasoning and Serve

If the sauce is too thick, add a little water to thin it out. Taste the curry and adjust the seasoning with more fish sauce for saltiness, palm sugar for sweetness, or a squeeze of lime for acidity. Remove the kaffir lime leaves before serving. Serve hot over steamed rice, garnished with lime wedges, sliced red chili, and fresh herbs.

Nutrition Facts

• Servings: 4
• Calories: Approximately 550 per serving
• Sugar: 7g
• Sodium: 800mg
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 250mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes

How to Serve

• With Steamed Rice: Serve the curry over a bed of fluffy steamed jasmine or basmati rice.
• Garnishes: Top with:
• Fresh cilantro or Thai basil
• Sliced red chili for heat
• Wedges of lime for a zesty kick
• Add Crunch: Sprinkle the toasted peanut crumbs on top for added texture.

Additional Tips

1. Use Fresh Ingredients: Fresh prawns and vegetables elevate the dish’s flavor and texture.
2. Adjust Spice Levels: Modify the amount of curry paste and chili to suit your heat preference.
3. Make Ahead: The curry can be made a day in advance; just reheat before serving.
4. Store Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days.
5. Pair with Wine: A chilled Riesling or Sauvignon Blanc complements the dish beautifully.

Recipe Variations

• Vegetarian Option: Substitute prawns with tofu or chickpeas for a vegetarian-friendly version.
• Different Proteins: Chicken or beef can be used instead of prawns for a heartier meal.
• Add More Veggies: Incorporate vegetables like zucchini, eggplant, or snap peas for extra nutrition.

Serving Suggestions

• Side Dishes: Serve with Thai spring rolls or a light cucumber salad for a complete meal.
• For Guests: Present in small bowls for individual servings; perfect for dinner parties.

Freezing and Storage

• Freezing: The curry can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Storage: Store in an airtight container in the fridge for up to 3 days.

FAQ Section

1. Can I use canned coconut milk?

• Yes, canned coconut milk works perfectly for this recipe.

1. What if I can’t find Panang curry paste?

• Red curry paste is a good substitute, though the flavor will differ slightly.

1. Can I make this curry without prawns?

• Absolutely! Substitute with vegetables or a plant-based protein for a delicious vegetarian dish.

1. How do I know when the prawns are cooked?

• They turn pink and curl up when fully cooked; this usually takes about 2-3 minutes.

1. What can I use instead of palm sugar?

• Brown sugar or regular sugar can be used as alternatives.

1. Is this dish gluten-free?

• Yes, as long as you use gluten-free soy sauce.

1. Can I make it less spicy?

• Reduce the amount of curry paste and omit the chili for a milder flavor.

1. What can I serve on the side?

• Thai jasmine rice or a fresh salad pairs well with this curry.

1. Can I add more vegetables?

• Definitely! Feel free to add your favorite veggies.

1. How do I store leftovers?
   • Store in an airtight container in the fridge for up to 3 days.

Conclusion

Thai Panang Curry with Prawns is a delightful fusion of flavors that will impress your family and friends. With its rich coconut base and aromatic spices, this dish is perfect for any occasion. Whether you’re looking for a weeknight meal or a special treat, this recipe is sure to satisfy. Serve it up with rice and garnishes for an authentic Thai experience that will leave everyone asking for more. Enjoy the journey of cooking this exquisite dish, and savor every bite!

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