Name: Thai Panang Curry with Prawns Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons Panang curry paste; 1 can (13.5 oz) coconut milk (full-fat); 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1/2 teaspoon lime zest; 1/2 pound raw prawns (peeled and deveined); 1/2 red bell pepper (thinly sliced); 1/2 green bell pepper (thinly sliced); 4 kaffir lime leaves (torn); 1/4 cup Thai basil leaves; juice of 1/2 lime; salt to taste; steamed jasmine rice for serving

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If you’re searching for a show-stopping dinner that’s as easy as it is impressive, Thai Panang Curry with Prawns is about to become your go-to dish! This curry delivers a mouthwatering blend of creamy coconut, zesty lime, aromatic herbs, and succulent prawns in every bite. It isn’t just a quick weeknight meal—it’s an experience that whisks you straight to the vibrant streets of Thailand the moment you take your first spoonful. Whether you’re a Thai food enthusiast or exploring flavors for the first time, this recipe will have everyone asking for seconds.

Thai Panang Curry with Prawns Recipe - Recipe Image

Ingredients You’ll Need

Despite its complex flavor, Thai Panang Curry with Prawns is refreshingly straightforward to prepare. The magic lies in just a handful of standout ingredients—each chosen for the way it enhances the sauce, punctuates the aroma, or delivers that signature restaurant-quality finish.

Vegetable Oil: Ideal for sautéing the curry paste and opening up all those beautiful flavors.
Panang Curry Paste: The essential heart of this dish; look for authentic Thai brands for depth and spice.
Coconut Milk (Full-Fat): Gives your curry that glorious, velvety texture and a naturally sweet base.
Fish Sauce: The secret to genuine Thai savoriness—don’t be shy with it!
Brown Sugar: Balances the heat and adds a gentle caramel richness to the sauce.
Lime Zest: A small but mighty punch of citrus aroma that brightens the entire dish.
Raw Prawns (Peeled and Deveined): Always opt for the freshest you can find for tender, juicy results.
Red and Green Bell Peppers (Thinly Sliced): These give a pop of color and a sweet crunch that makes every bite sing.
Kaffir Lime Leaves (Torn): Irreplaceable for their fragrant, lemony flavor (fresh or frozen both work).
Thai Basil Leaves: Add these right at the end for that unmistakable sweet herbal spark.
Lime Juice: A gentle dash wakes up all the flavors and ties them together.
Salt to Taste: Adjust at the end for a perfectly balanced finish.
Steamed Jasmine Rice (for serving): Fluffy rice soaks up every creamy drop and completes the meal.

How to Make Thai Panang Curry with Prawns

Step 1: Sauté the Panang Curry Paste

Start by heating the vegetable oil in a large skillet or wok over medium heat. Spoon in the Panang curry paste and let it sizzle, stirring constantly. After about a minute or two, you’ll notice the aroma turning richer and deeper—this is when the flavors truly wake up and infuse the oil.

Step 2: Build the Curry Sauce

Pour in the silky coconut milk, stirring to fully blend the paste. Let this mixture come to a gentle simmer for about 3 or 4 minutes. The sauce will thicken slightly and take on a gorgeous golden hue that sets the stage for your prawns.

Step 3: Add Flavor Layers

Mix in the fish sauce, brown sugar, and a sprinkle of lime zest. These simple additions are what make Thai Panang Curry with Prawns pop with complexity, bringing balance to the heat and creaminess for that signature Thai harmony.

Step 4: Cook the Prawns

Drop in the cleaned, raw prawns. Let them cook gently in the sauce, turning pink and opaque in just 3 or 4 minutes. Be careful not to overcook—the sweet, tender texture is what makes this dish so special.

Step 5: Add Vegetables and Kaffir Lime Leaves

Slide in the thinly sliced bell peppers and the torn kaffir lime leaves. Simmer everything for another 2 to 3 minutes—just enough for the peppers to soften while holding onto their fresh crunch.

Step 6: Finish and Season

Turn off the heat and stir in the Thai basil leaves and fresh lime juice. Taste your sauce and season with salt or another dash of fish sauce if desired. Serve piping hot over fluffy jasmine rice, making sure you ladle over plenty of that sauce!

How to Serve Thai Panang Curry with Prawns

Garnishes

A sprinkle of extra Thai basil, paper-thin slices of red chili, or a light drizzle of coconut milk over the top can take your Thai Panang Curry with Prawns from tasty to restaurant-worthy. Don’t forget a few lime wedges on the side for anyone who loves a fresh zing at the table.

Side Dishes

This curry is perfect with just steamed jasmine rice, but you can go further! Cucumber salad, Thai spring rolls, or even a crunchy papaya salad pair beautifully with Thai Panang Curry with Prawns by adding refreshing contrast and variety to the meal.

Creative Ways to Present

Try serving your curry in individual bowls or even mini coconuts for a fun twist. Garnish with edible flowers, scattered microgreens, or toasted peanuts for a party-ready, Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Pop any extra Thai Panang Curry with Prawns into an airtight container and store it in the fridge. It keeps well for up to two days, and the flavors will continue to meld together, making tomorrow’s lunch even tastier.

Freezing

If you’re planning ahead, freeze only the curry sauce and vegetables—prawns tend to lose their signature texture after freezing and reheating. Simply defrost overnight in the fridge and add fresh prawns while reheating for a near-instant weeknight treat.

Reheating

Warm your curry gently over low heat, stirring often. If it gets a bit thick, add a splash of coconut milk or water. Avoid microwaving for too long with the prawns inside to keep them from turning rubbery.

FAQs

Can I use shrimp instead of prawns in Thai Panang Curry with Prawns?

Absolutely! Shrimp and prawns are interchangeably delicious in this dish—just adjust cooking time, as shrimp might cook slightly faster depending on their size.

What can I do if I can’t find kaffir lime leaves?

If kaffir lime leaves aren’t available, you can use a combination of extra lime zest and a few fresh basil leaves. While the flavor won’t be identical, it still adds a refreshing citrus note.

Is there a vegetarian version of this curry?

You bet! Simply swap out the prawns for cubes of tofu or your favorite veggies, and use soy sauce instead of fish sauce for an equally satisfying Thai Panang Curry with Prawns experience.

Can I make my own Panang curry paste?

Yes, for a full DIY adventure, homemade paste can be incredible, though it takes more time. Still, the flavors are wonderfully fresh—just blend dried chilies, shallots, garlic, galangal, lemongrass, and spices, then toast until fragrant.

Is Thai Panang Curry with Prawns spicy?

This curry is typically mild to moderate in spice, but the heat depends on your curry paste. If you like it fiery, add an extra spoonful of paste or fresh chili. For milder palates, start with less and taste as you go!

Final Thoughts

Give yourself the chance to fall in love with the flavors, aromas, and pure comfort of Thai Panang Curry with Prawns. Whip it up for a special occasion or a cozy weeknight—you’ll be amazed at how quick, easy, and unbelievably tasty it can be. Happy cooking!

Thai Panang Curry with Prawns Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and aromatic flavors of this Thai Panang Curry with Prawns. This creamy, slightly spicy curry is a perfect balance of savory and sweet, with tender prawns and crisp bell peppers in every bite.

Ingredients

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Main Ingredients:

1 tablespoon vegetable oil
2 tablespoons Panang curry paste
1 can (13.5 oz) coconut milk (full-fat)
1 tablespoon fish sauce
1 teaspoon brown sugar
1/2 teaspoon lime zest
1/2 pound raw prawns (peeled and deveined)

Additional Ingredients:

1/2 red bell pepper (thinly sliced)
1/2 green bell pepper (thinly sliced)
4 kaffir lime leaves (torn)
1/4 cup Thai basil leaves
juice of 1/2 lime
salt to taste
steamed jasmine rice for serving

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Instructions

Heat the oil and curry paste: Heat vegetable oil in a skillet, sauté Panang curry paste until fragrant.
Add coconut milk: Pour in coconut milk, simmer for 3-4 minutes.
Season and cook prawns: Stir in fish sauce, brown sugar, lime zest. Add prawns, cook until pink.
Add vegetables: Include bell peppers, kaffir lime leaves, simmer until tender.
Finish and serve: Stir in basil, lime juice, adjust seasoning. Serve with rice.