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
Scale
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
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.
Notes
- Use high-quality Panang curry paste for the best flavor.
- You can substitute prawns with chicken or tofu.
- For extra richness, stir in a spoonful of peanut butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 410
- Sugar: 5g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
