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Mae Jum King Prawn Thai Panang Curry Recipe

Creamy King Prawn Panang Curry

Delicious king prawn Thai Panang with a thick and creamy sauce!
3.71 from 24 votes
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Course: curry, dinner, lunch, Main Course
Keyword: Cherry Tomatoes, Dinner Date, Fish curry, King Prawns, Red Pepper, Thai Panang, Thai Panang Curry Recipes
Thai Curry Paste: Panang
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 399kcal
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
  • 300 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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Calories: 399kcal | Carbohydrates: 15g | Protein: 23g | Fat: 29g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1219mg | Potassium: 608mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2647IU | Vitamin C: 102mg | Calcium: 107mg | Iron: 3mg