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
Scale
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
