Panang Kung Prawn Panang Curry Recipes

THAI PANANG CURRY WITH PRAWNS (SHRIMP)

Steps:

• Toast the peanuts in a dry pan over medium heat, stirring often until turning golden.
• Grind the peanuts to crumbs in a blender or spice grinder. Add the curry paste, onion, pepper and coriander and 1 tablespoon of water and blend to combine.
• Heat the oil in a large pan or skillet over medium-high heat. Cook stirring often for 2 minutes until fragrant.
• Add the combined coconut milk and cream. Stir to combine, then bring to a boil for a couple of minutes until slightly thickened,
• Add the beans and capsicum and bring back to a simmer. Cook for 1 minute.
• Add the prawns and cook for 2-3 minutes until starting to curl up and turn white.
• Add the rest of the ingredients - palm sugar, fish sauce, kaffir lime leaves and bean sprouts. Stir and cook for a further 1-2 minutes until the prawns are fully cooked.
• Add a little water if you want to thin out the sauce, then taste for seasoning. Add a dash of fish sauce for saltiness, little more palm sugar for sweetness or a squeeze of lime for zing.
• Remove the kaffir lime leaves then serve immediately over rice. Add lime wedges, sliced chilli and herbs.

EASY PANANG SHRIMP CURRY

Steps:

• Heat coconut oil in a large skillet over medium heat. When coconut oil is fragrant, add sliced onions and peppers. Saute for 2-3 minutes.
• Remove the tails from the shrimp and then add it to the pan and saute for 2-3 minutes.
• Add the entire jar of Panang curry simmer sauce to the pan and bring to a boil. Once boiling, reduce the heat to low, and let simmer on low for 10 minutes.
• Add lime juice to taste and then serve immediately over basmati rice with red pepper flakes, more lime juice, and fresh cilantro.

THAI PANANG CURRY WITH VEGETABLES

Steps:

• If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
• To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
• Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
• Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
• Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

SHRIMP PANANG

Steps:

• Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.
• Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
• Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.

PENANG PRAWN & PINEAPPLE CURRY

Steps:

• Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
• Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
• Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
• When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.