If you are searching for a dish that perfectly balances richness, spice, and freshness, look no further than this Thai Panang Curry with Prawns Recipe. The vibrant layers of flavor from aromatic Panang curry paste, creamy coconut milk, and juicy prawns come together in a way that feels both comforting and exciting. Each bite bursts with the warmth of Thai basil, a hint of lime zest, and the gentle crunch of fresh vegetables, making this curry an absolute crowd-pleaser. Whether you’re cooking for a busy weeknight or impressing friends at dinner, this recipe is a delicious celebration of authentic Thai flavors that’s surprisingly easy to make at home.
Ingredients You’ll Need
The magic of this Thai Panang Curry with Prawns Recipe lies in its simple, fresh ingredients that each add a unique layer of flavor, texture, or color. From the creamy coconut milk that smooths out the heat to the lively crunch of snap peas, every component is essential for creating an unforgettable dish.
- Vegetable oil: A neutral base perfect for frying the curry paste without overpowering the flavors.
- Panang curry paste: The star ingredient that delivers authentic Thai spice and depth.
- Coconut milk: Brings creaminess and balances the heat with its natural sweetness.
- Fish sauce: Adds umami richness and a salty punch that lifts the entire dish.
- Brown sugar: A touch of sweetness that harmonizes with the spicy curry.
- Lime zest: Introduces a fresh, citrusy brightness that cuts through the richness.
- Raw prawns: Quickly cooking seafood that soaks up all the beautiful curry flavors.
- Red bell pepper: Thinly sliced for sweetness and vivid color.
- Snap peas or green beans: Provide a satisfying crunch and fresh green contrast.
- Fresh Thai basil or cilantro: Herbaceous notes that add an authentic Thai touch.
- Juice of lime: Enhances the tangy brightness at the finish.
- Optional chopped peanuts and sliced red chili: For garnish, adding texture and extra heat if you like.
How to Make Thai Panang Curry with Prawns Recipe
Step 1: Prepare the curry base
Start by heating your vegetable oil in a skillet or saucepan over medium heat. Adding the Panang curry paste now allows it to toast slightly, releasing its incredible aroma and flavors. Stir-frying the paste for 1 to 2 minutes is the key step for building that bold curry foundation.
Step 2: Incorporate the coconut milk and seasonings
Next, slowly pour in the coconut milk, stirring as you go to melt the curry paste smoothly into the creamy base. Once combined, add the fish sauce, brown sugar, and lime zest. Let this simmer for 3 to 4 minutes so the flavors can meld together beautifully and develop more complexity.
Step 3: Cook the prawns and vegetables
Now it’s time to add your prawns. Cook them for 2 to 3 minutes until they just start turning pink—they cook quickly so keep an eye out! Then add the sliced red bell pepper and snap peas or green beans. Simmer everything for another 2 to 3 minutes until the prawns are cooked through and the vegetables are tender but still vibrant.
Step 4: Finish with freshness and season
To brighten the dish, stir in the fresh lime juice and Thai basil leaves. This final touch elevates the curry with fresh herbal notes and a hint of citrus zing. Taste your curry and feel free to tweak the seasoning by adding more fish sauce, lime juice, or a pinch of sugar until it sings to your palate.
How to Serve Thai Panang Curry with Prawns Recipe
Garnishes
Garnishing is more than just decoration—it adds an exciting element of texture and flavor. Sprinkle chopped peanuts atop for crunch, and if you love heat, add some sliced red chili for a fiery kick that complements the creamy curry.
Side Dishes
This curry is ideal when served over fluffy steamed jasmine rice, which soaks up all the luscious sauce. For balance, consider a crisp cucumber salad or a simple stir-fried vegetable medley on the side to add freshness and variety to your plate.
Creative Ways to Present
For a fun twist, serve your Thai Panang Curry with Prawns Recipe in hollowed-out mini pumpkins or small bowls lined with banana leaves. You can also top it with fresh herbs and edible flowers to delight both eyes and taste buds, perfect for festive gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen overnight, making for an even tastier meal the next day.
Freezing
If you want to keep the curry longer, freezing is an option. Transfer the cooled curry to a freezer-safe container and freeze for up to 1 month. Keep in mind that the texture of the vegetables might soften slightly upon thawing.
Reheating
Reheat gently on the stovetop over low heat to preserve the creamy consistency and avoid overcooking the prawns. If the sauce thickens too much, add a splash of coconut milk or water to loosen it back up.
FAQs
Can I use frozen prawns in this Thai Panang Curry with Prawns Recipe?
Absolutely! Just thaw the prawns completely before cooking to ensure even cooking and the best texture.
What can I substitute for Panang curry paste if I can’t find it?
You can use red curry paste as a substitute, although it will have a slightly different flavor profile. Adding a pinch of ground peanuts can help mimic Panang’s nutty notes.
Is this recipe very spicy?
This Thai Panang Curry with Prawns Recipe offers a mild to moderate heat level depending on your curry paste. You can always adjust by adding more or less curry paste or garnishing with fresh chili.
Can I make this recipe vegetarian or vegan?
Yes! Replace the prawns with tofu or mixed vegetables and swap fish sauce with soy sauce or tamari for a delicious plant-based version.
How long does it take to prepare this dish?
From start to finish, this recipe takes about 25 minutes, making it a quick and satisfying meal for any busy day.
Final Thoughts
Now that you know how to make this vibrant and flavorful Thai Panang Curry with Prawns Recipe, I encourage you to dive in and cook it for yourself. Its rich blend of spices, creamy coconut milk, and fresh ingredients create a thoroughly satisfying meal that’s perfect for sharing or enjoying solo. Trust me, once you try this recipe, it will quickly become one of your favorite go-to dishes for an easy but impressive Thai dinner.
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Thai Panang Curry with Prawns Recipe
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Diet: Gluten Free
Description
This authentic Thai Panang Curry with Prawns offers a rich and creamy coconut milk base infused with aromatic Panang curry paste, balanced by the freshness of lime and herbs. Perfectly cooked prawns and crisp vegetables make this dish a flavorful and satisfying main course that’s quick and easy to prepare on the stovetop.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon lime zest
- 1/2 pound (8 ounces) raw prawns, peeled and deveined
- 1/2 red bell pepper, thinly sliced
- 1/2 cup snap peas or green beans
- 1/4 cup fresh Thai basil or cilantro
- Juice of 1/2 lime
Optional Garnishes
- Chopped peanuts
- Sliced red chili
Instructions
- Heat the oil and curry paste: Warm the vegetable oil in a skillet or saucepan over medium heat. Add the Panang curry paste and stir-fry for 1–2 minutes until it becomes fragrant, allowing the spices to release their aroma.
- Add coconut milk and seasonings: Gradually pour in the coconut milk while stirring to fully dissolve the curry paste. Then mix in the fish sauce, brown sugar, and lime zest. Let the mixture simmer gently for 3–4 minutes to meld the flavors together.
- Cook prawns and vegetables: Add the raw prawns to the curry and cook for 2–3 minutes until they start turning pink. Next, incorporate the sliced red bell pepper and snap peas or green beans. Continue to simmer for an additional 2–3 minutes until the prawns are fully cooked and the vegetables are tender yet crisp.
- Finish with fresh herbs and lime: Stir in the fresh lime juice and chopped Thai basil or cilantro. Taste the curry and adjust the seasoning by adding more fish sauce, lime juice, or sugar as preferred.
- Serve: Serve the Panang curry hot, spooned over steamed jasmine rice. Garnish with chopped peanuts and sliced red chili for an added crunch and heat if desired.
Notes
- Use a high-quality Thai curry paste for the best authentic flavor.
- You can substitute prawns with chicken, tofu, or a combination of seafood as an alternative protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
