Description
This vibrant Thai Panang Curry with prawns combines the richness of coconut milk and cream with the aromatic flavors of Panang curry paste, fresh vegetables, and crunchy peanuts. It’s a delightful dish that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 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
- Toast the peanuts: In a dry pan over medium heat, toast the peanuts, stirring often until golden. Grind the peanuts to crumbs in a blender or spice grinder.
- Make the curry paste mixture: Add the curry paste, onion, pepper, coriander, and 1 tablespoon of water to the blender and blend to combine.
- Cook the curry paste: Heat the oil in a large pan over medium-high heat. Add the curry paste mixture and cook, stirring often, for 2 minutes, or until fragrant.
- Add the coconut milk and cream: Pour in the coconut milk and cream. Stir to combine and bring to a boil for a couple of minutes, until slightly thickened.
- Add the vegetables and prawns: Incorporate the beans and capsicum, bringing back to a simmer. Cook for 1 minute, then add the prawns and cook for 2-3 minutes, until they curl up and turn white.
- Add the remaining ingredients: Stir in the palm sugar, kaffir lime leaves, bean sprouts, and half of the fish sauce. Cook for another 1-2 minutes, until the prawns are fully cooked.
- Adjust seasoning and serve: Add water to thin out the sauce if desired. Taste and adjust seasoning with more fish sauce for saltiness, palm sugar for sweetness, or a squeeze of lime for zing. Remove the kaffir lime leaves. Serve immediately over rice with lime wedges, sliced chili, and herbs.
Notes
For a vegetarian version, substitute prawns with tofu and use vegetable stock instead of fish sauce.
- Prep Time: 30 minutes
- Cook Time: 15 mins
- Category: main course
- Method: Stovetop
- Cuisine: thai
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 160mg