Creamy King Prawn Panang Curry
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!
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