Thai Panang Curry With Prawns Shrimp Recipes

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THAI PANANG CURRY WITH PRAWNS (SHRIMP)



Thai Panang Curry with Prawns (Shrimp) image

Want a simple curry that is rich and tasty? This Thai Panang Curry with prawns (shrimp) is just what you need. Loaded with flavour and on the table in less than 30 minutes these Thai curried prawns will become a favourite.

Provided by Marie Roffey

Categories     Dinner

Time 30m

Number Of Ingredients 17

⅓ cup unsalted peanuts
⅓ cup Panang Curry paste
1 small red onion, roughly chopped
1 tsp ground coriander
½ tsp ground white pepper
1 ½ tablespoons peanut or coconut oil ((notes 1))
1 ½ cups coconut milk ((375ml) (notes 3))
1 cup coconut cream ((250ml) (notes 3))
1 medium red capsicum (bell pepper), sliced
1 cup green beans, trimmed, fresh or frozen
1.2 kg raw prawns, shell on (or 600g prawn meat) ((2.5lb shell on / 1.3lb shelled) (notes 2))
1 tablespoon grated palm sugar ((notes 1))
2 tablespoons fish sauce ((notes 1))
4-5 kaffir lime leaves, scrunched ((notes 4))
1 handful of bean sprouts
steamed rice, sliced red chilli and wedges of lime, to serve
Fresh coriander (cilantro) or Thai basil, to serve

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.

Nutrition Facts : ServingSize 470 g, Calories 745 kcal

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