Panang Curry with Prawns
I recently had this at an Oriental Restaurant and instantly fell in love with it. Panang Curry is also called Penang Curry and is a good variation of Thai Red Curry. I use the readymade Thai Red Curry Paste along with peanut butter to make a deliciously sublime coconut-based curry that is so tasty that you can keep having it. Do try my easy recipe:
Panang Curry with Prawns
Prep time
Cook time
Total time
Penang Curry or Panang Curry is a curry that has its origins in Thailand/Malaysia. It is really delicious and mildly spiced. Goes very well with rice.
Author: Rachna Parmar
Recipe type: Main Course
Cuisine: Thai
Serves: 4
Ingredients
- 500 gms. prawns
- ½ cup prawn stock (or chicken stock or water)
- 2 tbsp. Thai red curry paste
- ½ tsp. turmeric powder
- 400 ml. coconut milk
- 1 tbsp. oil
- 1 tbsp fish sauce or oyster sauce
- 1 tbsp. palm sugar or jaggery
- 3 tbsp. peanut butter
- 2 tbsp. toasted peanuts for garnish
- 1 green capsicum chopped
- chopped coriander leaves for garnish
- salt to taste
Instructions
- Peel and devein the prawns. Use the heads and shells to make a stock. Keep aside.
- Heat oil in a pan.
- Add Thai red curry paste and tumeric and fry for a minute.
- Now add peanut butter and mix well. Cook for 2 minutes more.
- Add coconut milk, fish sauce, sugar and salt.
- Add the prawn stock or water along with chopped capsicum and cook the sauce well.
- Now add the prawns and cook for a couple of minutes more. Taste and adjust seasoning.
- Garnish with roasted peanuts and coriander leaves.
- Serve hot with jasmine rice or any other boiled rice.
Notes
You can make the same recipe with chicken or tofu
You can add red chilli powder or sliced red chillies if you like it spicy.
Prawn stock adds more depth of flavour but if you don't have it just use veg stock or water.
You can use any vegetables in place of capsicum.
You can add red chilli powder or sliced red chillies if you like it spicy.
Prawn stock adds more depth of flavour but if you don't have it just use veg stock or water.
You can use any vegetables in place of capsicum.
Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.
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8 thoughts on “Panang Curry with Prawns”
This is making me hungry. This also reminds me of our lunch in Tim Tai.
I’m going to try this dish.
Oh yes! I still remember the Rendang curry we had and that pakchoy leaves chicken momos. I made something similar with cabbage leaves the other day. When are we meeting next, Naba? 🙂
Looks yummy. I love prawns and curry – looks like the pefrect combo. thanks for sharing.
Glad you like the combo, Suzy. I love it as well.
This looks delicious. I tried to make Thai curry once and it just didn’t turn out right. In fact I’ve never used coconut milk in my cooking. I do love restaurant bought Thai curry.
It’s actually really easy. You should try it with tofu or paneer. Prawns are anyway added towards the end. If you have the ingredients it is worth trying out at home especially as you love Thai.
At home I can try the veg version of this. Anything with peanuts and I’m sold 🙂
You need to invite me for lunch/dinner some day, Rachna. You certainly know to cook my favorites 🙂
I love how that dish looks. I can try it with some modifications. Do you know my problem? I am allergic to nuts and prawns 😦