Thai Prawn Shrimp Panang Curry
How to make traditional Prawn Panang Curry. Our quick & easy Thai seafood recipe features shrimp, coconut cream, peanuts, basil & chili.
Servings: 6
Calories: 313kcal
Equipment
- Mortar and Pestle
- French knife
- measuring cups
- measuring spoons
- Wok
- Wooden spoon or spatula
Ingredients
Panang Curry Paste
- 10 Dried Chillies deseeded, soaked in water for 10 minutes then chopped
- 1 tsp Kosher Salt
- 1 tsp Cumin Seeds toasted
- 1 tsp Coriander Seeds toasted
- 1/2 tsp White Peppercorns
- 3 tbsp Lemongrass chopped
- 1 tbsp Galangal chopped
- 4 Lime Leaves finely chopped
- 1 tsp Cilantro Root
- 3 tbsp Minced Garlic
- 1/4 cup Shallots chopped
- 1.5 tsp Shrimp Paste
- 2 tbsp Peanuts ground
Shrimp Panang Curry
- 300 g Raw Shrimp
- 1 Red Bell Pepper sliced
- 2 cups Coconut cream
- 2 tbsp Brown sugar
- 3 tbsp Fish sauce
- 7 Lime Leaves
- 1/2 cup Thai Basil leaves
- 1 Red Chili sliced
- 1/4 cup Roasted peanuts
Instructions
Panang Curry Paste
- Soak the chilies in water for at least 10 minutes and up to an hour to soften.
- Using a mortar and pestle or a spice grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.
- Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.
- Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
- Add lemongrass, galangal, lime leaf, and cilantro roots. Add shallots and garlic; pound into a fine paste.
- Add ground peanuts and shrimp paste, pound to mix.
Shrimp Panang Curry
- Put half of the coconut cream into a wok and heat over medium high for 3-5 minutes. Stir continuously, until the coconut oil begins to separate.
- Add the Panang Curry Paste and stir for one minute until fully combined.
- Add raw shrimp and sliced bell pepper, cooking for 2-3 minutes until tender.
- Add the remaining coconut cream and bring to boil. Simmer and add brown sugar, fish sauce and kaffir lime leaf. Stir to combine then add half the basil leaves.
- Turn the heat off and serve Shrimp Panang Curry with shredded kaffir lime leaf, sliced red chili, peanuts and remaining basil.
Nutrition
Calories: 313kcal | Carbohydrates: 14.1g | Protein: 15.8g | Fat: 23.2g | Saturated Fat: 17.6g | Cholesterol: 105mg | Sodium: 640mg | Potassium: 470mg | Fiber: 3g | Sugar: 7.5g | Calcium: 83mg | Iron: 3mg
