Thai Panang Curry with Prawns (Shrimp)
Want a simple curry that is rich and tasty? This Thai Panang Curry with prawns (shrimp) is just what you need. Loaded with flavour and on the table in less than 30 minutes these Thai curried prawns will become a favourite.
Ingredients
- ⅓ cup unsalted peanuts
- ⅓ cup Panang Curry paste
- 1 small red onion, roughly chopped
- 1 tsp ground coriander
- ½ tsp ground white pepper
- 1 ½ tablespoons peanut or coconut oil (notes 1)
- 1 ½ cups coconut milk (375ml) (notes 3)
- 1 cup coconut cream (250ml) (notes 3)
- 1 medium red capsicum (bell pepper), sliced
- 1 cup green beans, trimmed, fresh or frozen
- 1.2 kg raw prawns, shell on (or 600g prawn meat) (2.5lb shell on / 1.3lb shelled) (notes 2)
- 1 tablespoon grated palm sugar (notes 1)
- 2 tablespoons fish sauce (notes 1)
- 4-5 kaffir lime leaves, scrunched (notes 4)
- 1 handful of bean sprouts
- steamed rice, sliced red chilli and wedges of lime, to serve
- Fresh coriander (cilantro) or Thai basil, to serve
Instructions
- Toast the peanuts in a dry pan over medium heat, stirring often until turning golden.
- Grind the peanuts to crumbs in a blender or spice grinder. Add the curry paste, onion, pepper and coriander and 1 tablespoon of water and blend to combine.
- Heat the oil in a large pan or skillet over medium-high heat. Cook stirring often for 2 minutes until fragrant.
- Add the combined coconut milk and cream. Stir to combine, then bring to a boil for a couple of minutes until slightly thickened,
- Add the beans and capsicum and bring back to a simmer. Cook for 1 minute.
- Add the prawns and cook for 2-3 minutes until starting to curl up and turn white.
- Add the rest of the ingredients - palm sugar, fish sauce, kaffir lime leaves and bean sprouts. Stir and cook for a further 1-2 minutes until the prawns are fully cooked.
- Add a little water if you want to thin out the sauce, then taste for seasoning. Add a dash of fish sauce for saltiness, little more palm sugar for sweetness or a squeeze of lime for zing.
- Remove the kaffir lime leaves then serve immediately over rice. Add lime wedges, sliced chilli and herbs.
Notes
- I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide).
- Shell the prawns yourself: I know it’s not for everyone but I promise, prawns / shrimp with their shells on when you buy them will always have a much better texture than those already shelled. As most are frozen before they’re sold, the shells protect that delicate meat when freezing.
- Full fat coconut milk and cream: Full fat will give the best flavour and thicken up nicely.
- Kaffir lime leaves: Give these a scrunch before you add them in as it will release their fragrant oils. Any leftover kaffir lime leaves will keep in the freezer well, so no need to throw away the ones you don’t use.
- Serve it with: Plain steamed rice works best but add some wedges of lime and a sprinkle of fresh herbs like coriander (cilantro) or Thai basil. Some whole toasted peanuts are also great for some crunch.
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