Thai Panang Curry with Prawns
5 from 1 vote

Penang Curry with Prawns

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Marie
A spicy, peanut-ty Thai curry filled with big, juicy prawns


  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp shallots , finely chopped **
  • 3 Tbsp unsalted peanuts **
  • 3 Tbsp Thai Red Curry paste **
  • 2 Tbsp peanut or canola oil **
  • 400 ml can of coconut milk *
  • 600 g raw prawn meat
  • 1 cup green beans
  • 270 ml can of coconut cream *
  • 1 Tbsp palm sugar **
  • 2 Tbsp fish sauce **
  • 3 kaffir lime leaves , sliced very finely
  • 1 can bamboo shoots
  • 1 handful of bean sprouts
  • Rice or roti to serve


  • In a pestle and mortar pound together the spices and shallots. Add the peanuts and pound to grind them up too. Add the red curry paste and mix together thoroughly.
  • Heat the oil in a wok over high heat and fry the mixed curry paste for a minute or so until nice and fragrant. Add in the coconut milk and let the mixture boil until it is reduced to about half.
  • Add the prawn meat and cook, stirring, for 2 minutes. Add the green beans and cook for another minute.
  • Add in the rest of the ingredients (coconut cream, palm sugar, fish sauce, kaffir lime leaves, bamboo shoots and bean sprouts) and stir for a minute or two until everything is heated through and cooked to your liking. If the sauce becomes too thick, you can add a little water or more coconut milk to thin it out a little.
  • Taste the sauce and season with a little more fish sauce if required (be careful as it is quite salty).
  • Serve immediately over rice and / or with some roti on the side


* I used light versions of both the coconut milk and coconut cream
** I use an Australian standard 20ml tablespoon