Imagine a culinary journey that transports you straight to the vibrant streets of Thailand, where every bite is an explosion of rich, creamy, and tantalizing flavors. Our Panang Style Curry with Prawns isn't just a recipe—it's a gastronomic adventure that promises to transform your ordinary dinner into an extraordinary dining experience. With its perfect balance of spicy, sweet, and aromatic notes, this dish will make you feel like a professional Thai chef right in your own kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound prawns, peeled and deveined
- 1 can (14 oz) coconut milk
- 3 tablespoons Panang curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 cup bell peppers, sliced
- 1/4 cup basil leaves
- 1 tablespoon lime juice
Instructions
- Prepare all ingredients by washing and chopping bell peppers, measuring out curry paste, and cleaning prawns thoroughly.
- Heat a large skillet or wok over medium-high heat. Add 2-3 tablespoons of coconut milk and allow it to simmer and separate slightly.
- Add Panang curry paste to the coconut milk and stir continuously, cooking for 2-3 minutes until the paste becomes fragrant and the oils start to release.
- Pour in remaining coconut milk, stirring to create a smooth, consistent curry sauce. Reduce heat to medium.
- Add fish sauce and sugar, mixing well to incorporate into the sauce. Allow the mixture to simmer for 3-4 minutes.
- Introduce sliced bell peppers and cook for 2 minutes until they begin to soften but remain slightly crisp.
- Add prawns to the curry sauce, cooking for 3-4 minutes until they turn pink and are just cooked through. Be careful not to overcook.
- Remove from heat and stir in fresh basil leaves and lime juice, which will brighten the flavors.
- Taste and adjust seasoning with additional fish sauce or sugar if needed.
- Serve hot over steamed jasmine rice, garnishing with extra basil leaves if desired.
Tips
- Choose fresh, high-quality prawns for the best flavor and texture.
- Toast your curry paste briefly in coconut milk to release its full aromatic potential.
- Don't overcook the prawns—they should turn just pink to maintain their tender, succulent texture.
- Use fresh basil leaves for a burst of authentic Thai flavor.
- Adjust the heat level by adding more or less curry paste according to your spice tolerance.
- For a richer curry, use full-fat coconut milk.
- Serve immediately over steamed jasmine rice to capture the curry's peak flavor and temperature.
Nutrition Facts
Calories: 337kcal
Carbohydrates: 11g
Protein: 23g
Fat: 21g
Saturated Fat: 15g
Cholesterol: 80mg
