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Creamy King Prawn Panang Curry

creamy king prawn thai panang curry recipe with cherry tomatoes and red peppers  

Want an easy curry that is rich and tasty? This king prawn Thai Panang Curry is just what you need. Thai Panang curry is one of the sweeter curries from Thailand and a great thing about a Thai panang curry is that it has the flavour of red chilli without the spice of it. Packed full of flavour and ready in less than 30 minutes, I think these Thai curried king prawns will become a new favourite! 


How to Prepare King Prawns


If you have purchased fresh prawns with the shell-on, you’ll need to peel them. Using one hand, firmly grip the body of the prawn and twist the head off with the other. Turn the prawn over and pull the shell open along the length of the belly, working from the head-end towards the tail. Once the shell is off, check to see if there is a black line running down the back of the prawn. 

This is the intestinal tract and removing it is called ‘deveining’. If the intestinal tract is black, it means it’s full and although it is not harmful to eat,  it can be a bit gritty and the prawn generally looks better without it. Using a small, sharp knife, make a shallow cut along the length of the black line, then lift it out using the tip of the knife. To butterfly a prawn, peel and devein as above, leaving the tail on. Then make a deep cut along the belly of the prawn, open it out and press it down so that it’s flat. 


How to Make King Prawn Thai Panang Curry


Start off by heating oil into a large saucepan. Wait until the oil is hot and starts to run across the pan, then add in your Mae Jum Panang curry paste. Blend the pastes into the oil and allow the natural oils within the pastes to appear and rise to the surface, this will build up the flavour and aroma. 

Once you start seeing the natural oils in the curry paste, it is time to add in the thick layer of your coconut milk. To do this, scoop the top layer of your coconut milk and add it to the pan to loosen the mix and bring to a simmer. Once the coconut milk starts to bubble, blend in shrimp paste, fish sauce and palm sugar and mix well. It might go darker in colour, but that’s okay as the colour will be richer in the end once you add the remaining coconut milk later!

Now that the sauce is coming together, it is time to add sweet red peppers. Stir-fry the peppers until they are fully coated, this is to ensure that it is cooked throughout. Following this, add in the remaining coconut milk, this should be the watery contents of the tins, then blend the mix together. Leave it to simmer for 10 minutes. 

Now it is time for the king prawns! Add the king prawns into the saucepan, along with the tomatoes. Leave it on a gentle simmer for 5 minutes, flip the prawns around halfway through. Prawns cook very quickly, turn the heat off near the end, there will be enough heat to cook the prawns fully. If necessary, if the sauce is not at the consistency that you like it then you can add water to thin the sauce. Totally up to your personal preference! 

Before serving your Thai Panang curry, garnish with thinly sliced kaffir lime leaves on the top. That fragrant taste and scent of the fresh kaffir lime leaves will make this dish even more delicious. Serve hot with freshly steamed Thai Jasmine rice and then you are done! Sit down and enjoy, I hope you love it just as much as I do! 


If you enjoyed our King Prawn Thai Panang Curry recipe, please give this recipe a star rating and comment if you loved the flavours of this Thai fish dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!

Creamy King Prawn Panang Curry

Dinner for 2! Delicious king prawn Thai Panang with a thick and creamy sauce!
4.07 from 15 votes
Print Pin Rate
Course: Main Course
Keyword: Thai Panang Curry Recipes
Thai Curry Paste: Panang
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 752kcal
Author: Jum


  • 1 tbsp Vegetable Oil
  • 35 g Mae Jum Panang Curry Paste
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar
  • 400 ml Coconut milk
  • 500 g King Prawns
  • 250 g Red Peppers
  • 60 g Cherry Tomatoes
  • 1 tbsp Shrimp paste optional
  • 2 Kaffir Lime Leaves Garnish



  • 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



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Nutrition Facts
Creamy King Prawn Panang Curry
Amount Per Serving (2 g)
Calories 752 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 48g300%
Cholesterol 338mg113%
Sodium 2153mg94%
Potassium 1107mg32%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 17g19%
Protein 39g78%
Vitamin A 4420IU88%
Vitamin C 172mg208%
Calcium 179mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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