If you are craving a dish that bursts with rich flavors and offers a delightful balance of creamy, spicy, and tangy notes, this Thai Panang Curry with Prawns Recipe is your perfect kitchen companion. Imagine succulent prawns nestled in a luscious coconut curry sauce enriched with the nutty crunch of toasted peanuts, fragrant kaffir lime leaves, and vibrant vegetables. It’s an experience for your taste buds that feels both exotic and comforting, bringing a touch of Thailand right to your dining table.
Ingredients You’ll Need
The magic behind this Thai Panang Curry with Prawns Recipe rests on a handful of simple yet vibrant ingredients. Each one plays a vital role, adding layers of authentic flavor, color, and texture that make this dish truly irresistible.
- Unsalted peanuts (1/3 cup): Toasted and ground to add a delightful nutty crunch and body to the curry sauce.
- Panang curry paste (1/3 cup): It brings the fragrant, slightly sweet, and spicy foundation essential to this dish.
- Small red onion, roughly chopped: Adds a mild sweetness and depth to balance the heat.
- Ground coriander (1 teaspoon): Offers that warm, citrusy aroma that’s classic in Thai curries.
- Ground white pepper (1/2 teaspoon): Provides a gentle peppery heat without overpowering the other spices.
- Peanut or coconut oil (1 1/2 tablespoons): Used for cooking the curry paste and creating a velvety texture.
- Coconut milk (1 1/2 cups): Gives the curry its creamy, rich base and tropical sweetness.
- Coconut cream (1 cup): Boosts the curry’s richness and smooth mouthfeel.
- Red capsicum (1 medium, sliced): Adds colorful crunch and subtle sweetness.
- Green beans (1 cup, trimmed): Introduce fresh, crisp texture to each bite.
- Raw prawns (1.2 kilograms with shell or 600 grams prawn meat): The star protein, tender and full of flavor.
- Grated palm sugar (1 tablespoon): Balances the heat and saltiness with a natural sweetness.
- Fish sauce (1-2 tablespoons): Adds authentic salty umami depth.
- Kaffir lime leaves (4-5): Impart a bright citrus aroma that elevates the curry.
- Bean sprouts (1 handful): Bring a crisp freshness and lightness.
- Steamed rice: The perfect companion to soak up all that luscious curry sauce.
- Sliced red chili and lime wedges: For optional heat and zesty brightness at the table.
- Fresh cilantro or Thai basil: Adds a fragrant, herbaceous finishing touch.
How to Make Thai Panang Curry with Prawns Recipe
Step 1: Toast and grind the peanuts
Start by heating a dry pan over medium heat and toasting the peanuts until they turn a gorgeous golden brown. Keep stirring frequently to avoid burning and release their incredible aroma. Once toasted, grind them into coarse crumbs using a blender or spice grinder. This step unlocks the nutty crunch that’s vital to the curry’s signature flavor and texture.
Step 2: Blend the curry paste mixture
Next, add the Panang curry paste, roughly chopped red onion, ground white pepper, ground coriander, and a tablespoon of water into the blender along with the ground peanuts. Blitz it all together until you get a lusciously blended paste that’s going to become your curry’s fragrant base.
Step 3: Cook the curry paste
Heat the peanut or coconut oil in a large pan over medium-high heat. Pour in your curry paste mixture and sauté for about 2 minutes, stirring constantly. This allows the essential oils and spices in the paste to bloom, intensifying the aroma and flavor that you want to envelop the prawns.
Step 4: Add coconut milk and cream
Pour in the coconut milk and coconut cream, stirring everything together. Bring the curry to a gentle boil so the sauce thickens slightly and becomes luxuriously rich. This creamy base coats the prawns beautifully and carries all the flavors deliciously.
Step 5: Cook the vegetables
Add the green beans and sliced red capsicum to the simmering curry. Let them cook for about a minute to soften slightly while maintaining their snap and fresh vibrancy, creating a wonderful contrast with the creamy sauce and tender prawns.
Step 6: Add the prawns and season
Now it’s time for the prawns. Add them directly into the curry and cook for 2 to 3 minutes until they curl up and turn a lovely opaque white. Stir in the palm sugar, kaffir lime leaves, bean sprouts, and half of the fish sauce. Allow everything to cook together another minute or two until the prawns are perfectly cooked and the flavors meld beautifully.
Step 7: Final seasoning and serve
If the sauce feels too thick, add a splash of water to your desired consistency. Adjust the seasoning by adding more fish sauce if you want that salty umami kick, or more palm sugar if you’d like it sweeter. A final squeeze of lime juice adds a lively, zesty brightness that balances the richness. Remove the kaffir lime leaves before plating to avoid any bitterness.
How to Serve Thai Panang Curry with Prawns Recipe
Garnishes
Serving this Thai Panang Curry with Prawns Recipe just gets better with the right garnishes. A handful of fresh cilantro or Thai basil, thinly sliced red chilies for those who crave extra heat, and lime wedges add an inviting pop of color and brightness. The herbs bring an herbal freshness that complements the creamy curry perfectly.
Side Dishes
Steamed jasmine rice is the classic side that lets you soak up every drop of the luscious curry sauce. You can also consider serving it alongside simple steamed vegetables or light Asian-inspired salads to keep the meal balanced and refreshing.
Creative Ways to Present
For an inviting presentation, serve the curry in a rustic bowl topped with crunchy bean sprouts and a sprig of fresh herbs. Arrange lime wedges and sliced chili peppers artfully on the side. For special occasions, try serving inside hollowed-out mini pumpkins or bell peppers for a stunning, edible bowl that adds visual appeal and flavor.
Make Ahead and Storage
Storing Leftovers
This Thai Panang Curry with Prawns Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The prawns are best enjoyed fresh but storing immediately can still hold onto the flavors nicely. Always cool the curry to room temperature before refrigerating to maintain the texture and freshness.
Freezing
While the curry sauce freezes well, freezing cooked prawns can toughen their texture. If you want to freeze leftovers, consider removing the prawns before freezing the curry base. Add freshly cooked prawns when reheating for the best taste and texture.
Reheating
Reheat gently on the stovetop over low heat to avoid overcooking the prawns. Stir occasionally and add a splash of water or coconut milk if the sauce thickens too much. Reheating slowly helps preserve the creamy texture and vibrant flavors of the curry.
FAQs
Can I use other seafood instead of prawns?
Absolutely! Thai Panang Curry works wonderfully with other seafood like scallops, firm white fish, or even squid. Just be mindful of cooking times to avoid overcooking delicate proteins.
How spicy is Thai Panang Curry?
Panang curry is generally milder than other Thai curries like green or red curry. It has a creamy sweetness balanced with moderate heat, but you can easily adjust the spice level by adding more or less curry paste or fresh chilies.
What if I can’t find palm sugar?
You can substitute palm sugar with brown sugar or even a bit of maple syrup to maintain that subtle sweetness. The flavor won’t be exactly the same but still deliciously satisfying.
Is it necessary to use kaffir lime leaves?
Kaffir lime leaves add a distinctive citrus aroma that really elevates the curry, but if they’re not available, a small amount of lime zest can be used as a substitute to mimic that brightness.
Can I make this dish vegan?
For a vegan twist, replace prawns with tofu or vegetables and use a vegan fish sauce substitute or soy sauce. The creamy coconut base and peanut flavors still shine beautifully without the seafood.
Final Thoughts
This Thai Panang Curry with Prawns Recipe is one of those amazing dishes you’ll want to return to again and again. Its irresistible balance of rich, creamy sauce, tender prawns, and fresh vibrant vegetables creates a comforting yet exciting meal. I promise once you taste those layers of flavors and aromas, you’ll be inspired to add this curry to your regular dinner rotation. So gather your ingredients, get cooking, and enjoy a little taste of Thailand right in your own kitchen!
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Thai Panang Curry with Prawns Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful and creamy Thai Panang Curry with prawns, enriched with toasted peanuts, aromatic kaffir lime leaves, and a blend of spices, served over steamed rice. This vibrant dish delivers the perfect balance of sweet, salty, and spicy flavors, ideal for a delightful weeknight dinner or special occasion.
Ingredients
Peanut Mixture
- 1/3 cup unsalted peanuts
Curry Paste Mixture
- 1/3 cup Panang curry paste
- 1 small red onion, roughly chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground white pepper
- 1 tablespoon water
Main Ingredients
- 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
For Serving
- Steamed rice
- Sliced red chili
- Wedges of lime
- Fresh cilantro or Thai basil
Instructions
- Toast and Grind Peanuts: In a dry pan over medium heat, toast the peanuts while stirring frequently until they are golden brown. Remove from heat and grind them into crumbs using a blender or spice grinder.
- Prepare Curry Paste Mixture: Add the Panang curry paste, roughly chopped red onion, ground white pepper, ground coriander, and 1 tablespoon of water to the blender with the ground peanuts. Blend everything together until well combined to form a smooth curry paste mixture.
- Cook Curry Paste: Heat the peanut or coconut oil in a large pan over medium-high heat. Add the blended curry paste mixture and cook, stirring constantly for about 2 minutes, until fragrant and aromatic.
- Add Coconut Milk and Cream: Pour in the coconut milk and coconut cream, stirring to combine. Bring the mixture to a gentle boil and let it cook for a couple of minutes until the sauce slightly thickens.
- Add Vegetables and Prawns: Incorporate the sliced red capsicum and trimmed green beans into the pan, bringing the curry back to a simmer. Cook for 1 minute, then add the prawns. Cook for 2 to 3 minutes, or until the prawns curl up and turn opaque white.
- Season and Finish Cooking: Stir in the grated palm sugar, kaffir lime leaves, bean sprouts, and half of the fish sauce. Continue cooking for another 1 to 2 minutes until the prawns are fully cooked through.
- Adjust and Serve: If desired, add a little water to thin the sauce to your preferred consistency. Taste the curry and adjust the seasoning by adding more fish sauce for saltiness, palm sugar for sweetness, or a squeeze of lime for brightness. Remove the kaffir lime leaves. Serve immediately over steamed rice, garnished with lime wedges, sliced red chili, and fresh cilantro or Thai basil.
Notes
- Use fresh kaffir lime leaves for the best aroma; if unavailable, dried leaves can be substituted but with slightly less flavor.
- Adjust the level of fish sauce and palm sugar to suit your taste preferences for saltiness and sweetness.
- For a milder curry, reduce the amount of Panang curry paste used.
- Shell-on prawns add more flavor, but you can use peeled prawns for convenience.
- To make this dish gluten-free, ensure the curry paste and fish sauce are certified gluten-free brands.
