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Creamy King Prawn Panang Curry

creamy king prawn thai panang curry recipe with cherry tomatoes and red peppers  
King Prawn Thai Panang Curry

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.

step by step king prawn Thai Panang curry recipe with cherry tomatoes and red pepper

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!

 If you enjoyed this king prawn Thai Panang curry recipe, please rate this post and subscribe for updates of new Thai recipes!

Creamy King Prawn Panang Curry

Dinner for 2! Delicious king prawn Thai Panang with a thick and creamy sauce!
4 from 13 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
  • 400 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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