Description
This authentic Panang Curry is made entirely from scratch using traditional Thai ingredients and a homemade curry paste. It’s rich, spicy, and packed with deep flavor, especially when made with prawns and a flavorful prawn-infused stock.
Ingredients
- Protein (choose one):
- 700g (1.4 lb) whole raw prawns/shrimp, shell-on
- OR 350g (12 oz) boneless, skinless chicken thighs, thinly sliced
- Prawn Stock (if using prawns):
- 1 1/2 cups low-sodium chicken stock
- Curry Paste:
- 2/3 cup dried Chinese chillies, deseeded and chopped (15g)
- 3 tbsp unsalted roasted peanuts
- 2 lemongrass stems, finely grated (white part only)
- 2 eschalots, roughly chopped
- 1 tbsp galangal, finely grated
- 5 garlic cloves, minced
- 1 1/2 tbsp shrimp paste in bean oil
- 1/2 tsp each: ground coriander, cumin, nutmeg
- 1 tbsp finely sliced kaffir lime leaves (~6 leaves)
- Curry:
- 3 tbsp canola oil
- 1 1/4 cups full-fat coconut cream (270ml)
- 3 1/2 tsp white sugar
- 4 1/2 tsp fish sauce
- 1/4 tsp kosher/cooking salt
- 200g (7 oz) green beans, trimmed and halved
- 12 Thai basil leaves
- Serving & Garnish:
- Jasmine rice
- 2 tbsp unsalted peanuts, finely chopped
- Red cayenne pepper, thinly sliced (optional)
- Thai basil leaves (3 per serving)
Instructions
- Make prawn stock (if using prawns): Peel and devein prawns, reserving heads and shells. Simmer chicken stock with prawn shells and heads for 15 minutes, lightly crushing heads and skimming scum. Strain and let settle, reserving clear liquid.
- Prepare curry paste: Deseed and chop chillies. Soak in boiling water for 30 minutes, then drain (reserve soaking liquid). Blend soaked chillies with peanuts, lemongrass, eschalots, galangal, garlic, shrimp paste, coriander, cumin, nutmeg, and kaffir lime leaves. Use 1/4 cup of chilli soaking liquid to blend until smooth.
- Cook curry: Heat oil in large pan over medium-low. Cook curry paste for 5 minutes, stirring constantly, until aromatic and darkened.
- Add 1 cup prawn stock (or chicken stock if using chicken), coconut cream, sugar, fish sauce, and salt. Stir and bring to simmer.
- Add green beans and simmer for 2 minutes until partially cooked.
- Add prawns or chicken and simmer for another 2–3 minutes until cooked through. Stir in Thai basil leaves.
- Serve: Spoon curry over jasmine rice and garnish with chopped peanuts, chilli slices, and more Thai basil. Serve hot.
Notes
- This dish is authentically spicy. If you’re sensitive to heat, try Thai Yellow Curry or Massaman Curry instead.
- If using chicken, skip the prawn stock and use 350g sliced chicken thighs instead.
- Do not substitute Thai or Indian dried chillies – they are too spicy. Use Chinese dried chillies only.
- Lemongrass, galangal, kaffir lime leaves, and Thai basil are essential for authentic flavor. Substitutes provided in full recipe if needed.
- Leftovers keep for 3 days in the fridge or 3 months in the freezer (store basil separately).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Curries
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (of 5)
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
