Thai Prawn Panang Curry Recipe
Thai curries are often quick and easy to cook, and this prawn or shrimp panang curry is no different; even when using frozen seafood, this delicious and easy recipe cooks in under 20 minutes.
Servings 2 Servings
Calories 608kcal
Ingredients
- 250 g Large Prawns 9oz (Defrosted if Frozen)
- 1 Small-Medium Shallot 35g
- 50 g Panang Curry Paste 3 tablespoon
- 2 Red Thai Birds Eye Chilli Peppers
- 2 Garlic Cloves
- 4 Lime Leaves
- 1 Small Red Pepper
- 75 g Green Beans ½-⅔ Cup
- 2 tablespoon Cooking Oil
- 125 ml Fish Stock ½ Cup
- 200 g Tin Coconut Milk 7oz
- 2 Limes 1 is to finish the dish at the table and is optional
- 1-2 tablespoon Brown Sugar
- 1-2 tablespoon Fish Sauce
Instructions
- If the prawns are frozen, defrost them by placing them in a sieve and running them under cold water for 5 minutes.
- Cut the shallot in half, then peel it and cut it into half-moon shapes as thinly as you can.
- Cut the chilli peppers into rings as thinly as you can.
- Peel the garlic cloves, then slice them as thinly as you can.
- Remove the stems from the lime leaves and then shred them as thinly as you can.
- Remove the stem and the seeds from the red pepper and cut it into a 2cm (¾") dice.
- Top and tail the green beans, then cut them into 2cm (¾") lengths.
- Heat a wok over a high heat, and when it is shimmering, add the oil. Throw in the shallots, red pepper, chilli peppers and lime leaves and stir fry for 60 seconds.
- Add the sliced garlic and panang curry paste and stir fry for 30 seconds.
- Add the prawns and stir fry until they begin to change colour, which will take a minute or two.
- Pour in the fish stock and coconut milk, and throw in the green beans then stir to form a sauce.
- Add the brown sugar, fish sauce and squeeze in the juice from the lime. Stir, have a taste and balance the sweet, salty and sour flavours to your taste, and then cook for 2-3 minutes.
- Add lots of chopped coriander, stir and serve with lime wedges.
Video
Nutrition
Serving: 1 | Calories: 608kcal | Carbohydrates: 34g | Protein: 37g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 15g | Cholesterol: 265mg | Sodium: 3305mg | Fiber: 5g | Sugar: 14g
