I had to show you Annabel's (my youngest daughter) favourite curry... Prawn Thai Panang Curry! Today, I'm cooking with king prawns to take this dish to the next level making it a meal that will certainly impress your partner or family and friends!
Annabel loves this type of curry because it is sweet, has a subtle hint of spice and the saltiness from the seafood. I think she cooked this for her boyfriend as a home dinner date during lockdown not too long ago.
Anyway, I'm here to show you how we make it! I'm ranking this recipe as a medium for difficulty as you will need to peel, devein and butterfly the king prawns and to anyone who is a little inexperienced in the kitchen may find this hard. Apart from that part of the preparation, its a really simple recipe.
You absolutely can't go wrong with this dish, follow the recipe below and there's a video tutorial to help you along the way! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as Cod in Panang Sauce!
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Creamy King Prawn Panang Curry
Dinner for 2! Delicious king prawn Thai Panang with a thick and creamy sauce!
Thinly slice red sweet peppers and kaffir lime leaves
Cut the cherry tomatoes into halves
Remove head from king prawns, peel leaving the tail, butterfly and devein
Heat oil into a large saucepan on medium/high heat, then stir-fry curry paste to build aroma. Add 200ml coconut milk to loosen the mix and bring to a simmer
Blend in shrimp paste (optional), fish sauce and palm sugar and mix well
Add the remaining 200ml coconut milk and red peppers, then simmer for 10 minutes
Add king prawns and cherry tomatoes cut in quarters, cooking for a further 5 minutes, Flipping the prawns half way through. If desired, add water to thin the sauce, stir well before removing from heat.
Garnish with thinly sliced kaffir lime leaves just before serving with freshly made Thai Jasmine rice
Add Mae Jum Thai Panang Curry Paste to your basket!