Description
A creamy, fragrant Thai Panang Curry with Prawns (Shrimp), blending coconut milk, curry paste, kaffir lime, and fresh herbs into a comforting yet exotic dish that’s ready in under 30 minutes.
Ingredients
Scale
- 500 g Large Prawns (Shrimp), peeled and deveined
- 3 tbsp Panang Curry Paste
- 400 ml Coconut Milk
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar (or Brown Sugar)
- 3 Kaffir Lime Leaves, torn into halves
- 1 Red Bell Pepper, thinly sliced
- 100 g Green Beans, trimmed
- 2 tbsp Peanuts (unsalted, crushed)
- 1 tbsp Vegetable Oil
- Handful of Thai Basil Leaves
- Cooked Jasmine Rice, for serving
Instructions
- Preheat Your Equipment: Heat a wok or deep skillet over medium heat until warm.
- Combine Ingredients: Add oil, then stir in the Panang curry paste. Fry gently until fragrant.
- Prepare Your Cooking Vessel: Pour in half the coconut milk and stir until the paste and milk are smooth and aromatic.
- Assemble the Dish: Add the prawns, bell pepper, and green beans, coating them in the sauce.
- Cook to Perfection: Pour in the remaining coconut milk, fish sauce, and palm sugar. Add kaffir lime leaves. Simmer gently for 5–7 minutes until prawns are pink and cooked.
- Finishing Touches: Stir in Thai basil leaves and crushed peanuts. Adjust seasoning if needed.
- Serve and Enjoy: Spoon the curry over warm jasmine rice and savor every bite.
Notes
- Do not overcook prawns, they cook quickly and can turn rubbery.
- Always fry curry paste before adding liquids to release full flavor.
- If reheating, add a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 24 g
- Saturated Fat: 16 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 165 mg