If you’re craving something rich, creamy, and utterly irresistible, Thai Panang Curry with Prawns is about to become your new kitchen obsession. This vibrant dish boasts succulent prawns swimming in a lusciously spiced coconut curry, punctuated with sweet bell peppers and fragrant Thai basil. A shower of roasted peanuts finishes things off with a satisfying crunch. It’s an impressively quick dinner that’s as suitable for a cozy weeknight as it is for showing off to your foodie friends.
Ingredients You’ll Need
There’s nothing fussy about these ingredients—each one is thoughtfully chosen to highlight the bold, harmonious flavors that make Thai Panang Curry with Prawns so memorable. Trust me, every element brings something special, whether it’s brightened color, craveable texture, or that signature sweet-spicy profile.
- Vegetable oil: The perfect neutral base for frying the curry paste, unlocking its aromatic flavors.
- Panang curry paste: This is the heart and soul of the dish, delivering classic Thai warmth and complexity.
- Coconut milk: Creamy and subtly sweet, coconut milk mellows out the spice and creates that signature velvety sauce.
- Fish sauce: Just a splash adds irresistible umami depth and ties everything together authentically.
- Brown sugar: A touch of sweetness balances out the savory and spicy flavors beautifully.
- Lime juice: Adds a bright, citrusy note that wakes up the whole curry.
- Large prawns, peeled and deveined: The stars of the show—plump, juicy, and quick-cooking for effortless luxury.
- Red bell pepper, thinly sliced: Adds gorgeous color and a hint of natural sweetness.
- Green bell pepper, thinly sliced: Brings contrasting hue and fresh crunch that makes every bite pop.
- Thai basil leaves: Fill your kitchen with their sweet, peppery aroma and give the curry true Thai character.
- Roasted peanuts, chopped: A nutty, salty topping for irresistible texture and flavor at the very end.
- Steamed jasmine rice: The must-have side, soaking up every drop of that glorious curry goodness.
How to Make Thai Panang Curry with Prawns
Step 1: Sauté the Curry Paste
Begin by heating your vegetable oil in a large skillet or wok over medium heat. When the oil starts to shimmer, add your Panang curry paste. Give it a good stir for 1–2 minutes—this simple step unlocks all the toasted spices and allows the aromatics to bloom, giving Thai Panang Curry with Prawns its unforgettable base.
Step 2: Blend in Coconut Milk
Gently pour in the coconut milk, stirring continuously until the paste is fully combined. This is where the magic happens! The sauce should become velvety and fragrant, with streaks of orange and cream swirling together.
Step 3: Season and Simmer
Add the fish sauce, brown sugar, and lime juice to your bubbling curry sauce. Let everything reach a gentle simmer, stirring occasionally. These essential flavors mingle together, balancing sweet, salty, spicy, and zesty notes perfectly.
Step 4: Cook the Prawns
Drop your peeled and deveined prawns straight into the simmering curry. Cook for 3–4 minutes, just until they turn pink and opaque. It’s quick work, and you’ll notice the prawns plumping up as they absorb those delicious flavors.
Step 5: Add the Bell Peppers
Scatter in your thinly sliced red and green bell peppers, cooking for another 2–3 minutes. The peppers should be tender-crisp and still brightly colored—this way, they add both bite and freshness to the creamy curry.
Step 6: Finish with Thai Basil and Peanuts
Remove the pan from the heat and fold in the Thai basil leaves. Their aroma is absolutely dreamy when it hits the hot curry. Right before serving, sprinkle over the roasted peanuts for a final, nutty flourish that contrasts beautifully with the creamy sauce.
How to Serve Thai Panang Curry with Prawns
Garnishes
When you’re plating up Thai Panang Curry with Prawns, don’t be shy with those finishing touches! A generous scoop of chopped roasted peanuts, a flurry of fresh basil, and maybe a few thinly sliced red chilies (if you love heat) make every bowl as beautiful as it is tasty. A wedge of lime on the side adds brightness, letting each guest squeeze as much tang as they wish.
Side Dishes
Steamed jasmine rice is the classic and absolute best partner for this curry, soaking up every golden drop. For something a little extra, serve alongside a crisp Thai cucumber salad or lightly sautéed greens like gai lan or bok choy—these help cleanse the palate and round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve Thai Panang Curry with Prawns family-style in a big, shallow serving bowl, letting everyone scoop however much they want. Or, portion the curry into small bowls with miniature rice mounds for a dinner party starter. Even garnish with an edible flower or microgreens if you’re feeling fancy—the vibrant colors and aromas will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Thai Panang Curry with Prawns to room temperature, then transfer to an airtight container. It will keep well in the refrigerator for up to 2 days, retaining its rich flavor and creamy texture.
Freezing
If you want to freeze your curry, it’s best to do so before adding the prawns, as seafood can become rubbery after freezing and thawing. Make the sauce and vegetables, freeze those, and simply cook fresh prawns when you’re ready to serve for the best results.
Reheating
Gently reheat Thai Panang Curry with Prawns over medium-low heat on the stovetop, stirring frequently. Add a splash of coconut milk or water if the sauce has thickened in the fridge, and avoid letting it boil so the prawns stay delightfully tender.
FAQs
Can I use frozen prawns for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before adding to the curry, so they cook evenly and the sauce doesn’t get watery.
Is there a good substitute for Panang curry paste?
If you can’t find Panang curry paste, red curry paste is your best bet. It delivers a similar aromatic heat, though the flavor will be a bit less intense and less nutty.
What can I use instead of Thai basil?
While Thai basil provides unique flavor, you can substitute with sweet Italian basil or even a mix of cilantro and mint for an herbal boost in Thai Panang Curry with Prawns.
Is this dish very spicy?
Panang curry paste is typically milder than red or green curry, so Thai Panang Curry with Prawns shouldn’t be overwhelmingly spicy. But you can always adjust the heat to your liking by adding freshly chopped chilies or using less paste.
Can I make this curry vegetarian?
Definitely! Swap the prawns for tofu or hearty vegetables like eggplant and adjust the fish sauce to a vegan alternative such as soy sauce or tamari. The curry will still be deeply flavorful and satisfying.
Final Thoughts
Bursting with flavor, elegance, and comfort, Thai Panang Curry with Prawns is that one-recipe wonder you’ll want to make on repeat. Gather your ingredients, invite someone you love, and treat yourselves to a Thai-inspired feast at home!
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Thai Panang Curry with Prawns Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
Indulge in the rich and aromatic flavors of Thai Panang Curry with Prawns. This creamy and spicy dish is a delightful blend of tender prawns, vibrant bell peppers, and fragrant Thai basil, all simmered in a luscious coconut milk sauce.
Ingredients
Main Ingredients:
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- 1 pound large prawns, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup Thai basil leaves
- 1/4 cup roasted peanuts, chopped
Serving:
- Steamed jasmine rice for serving
Instructions
- Heat the Oil and Curry Paste: Heat oil in a skillet, add Panang curry paste, and cook until fragrant.
- Add Coconut Milk and Seasonings: Slowly pour in coconut milk, add fish sauce, brown sugar, and lime juice, and simmer.
- Cook the Prawns: Add prawns, cook until pink and opaque.
- Incorporate Bell Peppers: Add bell peppers, cook until tender-crisp.
- Finish and Serve: Stir in Thai basil, top with peanuts, and serve hot with rice.
Notes
- For extra heat, add sliced Thai chilies with the curry paste.
- Substitute chicken or tofu for prawns if desired.
- If Panang curry paste is unavailable, red curry paste can be used.
Nutrition
- Serving Size: 1 portion with rice
- Calories: 410
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 165 mg
