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
Scale
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
