Name: Panang Curry with Prawns and Chicken Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Thai
Ingredients: 700g/1.4 lb whole raw prawns/shrimp (shell on, medium ~8cm / 3″ long); 350g / 12 oz boneless, skinless chicken thighs, cut into 7mm/1/3″ slices; 1 1/2 cups low-sodium chicken stock/broth (not fish/seafood); 1 1/4 cups full-fat coconut cream (approx. 270ml); 2/3 cup dried Chinese chillies (not Thai; about 24 x 6cm long; 1/2 cup/15g deseeded and chopped); 1 tbsp packed finely sliced kaffir lime leaves (~6 leaves); 1 1/2 tbsp shrimp paste in bean oil; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp ground nutmeg; 12 Thai basil leaves (plus extra for garnish); 2 lemongrass stems, finely grated (two 20cm lengths); 3 garlic cloves, finely minced; 1 tbsp galangal, finely grated (~1.5cm piece); 2/3 cup finely chopped eschalots (about 1 1/2 eschalots, ~1/2 cup); 200g/7oz green beans, trimmed and cut in half (~1 1/2 cups); 3 tbsp unsalted roasted peanuts; 2 tbsp unsalted peanuts, finely chopped (for garnish); Red cayenne peppers, finely sliced (optional garnish); 3 tbsp canola oil; 3 1/2 tsp white sugar; 4 1/2 tsp fish sauce; 1/4 tsp cooking or kosher salt; Jasmine rice, cooked (to serve)

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Introduction

Experience the rich and authentic flavors of Thai cuisine with this homemade Panang Curry recipe. Made from scratch using fresh prawns, tender chicken, and a fragrant curry paste, it’s a satisfying dish that’s perfect for a comforting meal. Follow these detailed steps to create a delicious curry that’s bursting with savory, sweet, and mildly spicy notes.

The dish shows three large shrimp coated in a thick, creamy orange sauce with visible bits of chopped garlic on top. The shrimp are arranged in a white bowl with a speckled pottery look. Fresh green basil leaves and thin slices of red chili peppers add color and freshness on top of the shrimp. The sauce looks rich and has a slightly oily surface with small dark flecks, pooling around the shrimp at the bottom of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

700g (1.4 lb) whole raw prawns/shrimp (shell on), medium (~8cm / 3" long)
350g (12 oz) boneless, skinless chicken thighs, cut into 7mm (1/3") slices
1 1/2 cups low-sodium chicken stock/broth (not fish/seafood)
2/3 cup dried Chinese chillies (not Thai) (24 x 6cm / 2.5" long, deseeded, chopped)
3 tbsp unsalted roasted peanuts
2 lemongrass stems, finely grated (2 x 20cm / 8" lengths)
2 eschalots, roughly chopped (1/2 cup)
1 tbsp galangal, finely grated (~1.5cm / 0.6" piece)
5 garlic cloves, finely minced
1 1/2 tbsp shrimp paste in bean oil
1/2 tsp each ground coriander, cumin, and nutmeg
1 tbsp (packed) finely sliced kaffir lime leaves (~6 leaves)
3 tbsp canola oil
1 1/4 cups full-fat coconut cream
3 1/2 tsp white sugar
4 1/2 tsp fish sauce
1/4 tsp cooking or kosher salt
200g (7 oz) green beans, trimmed and cut in half (~1 1/2 cups)
12 Thai basil leaves
Jasmine rice, to serve
2 tbsp unsalted peanuts, finely chopped (for garnish)
Red cayenne peppers, finely sliced (optional, for garnish)
Extra Thai basil leaves (3 per serving, for garnish)

Instructions

Step 1: Prepare the prawn stock. Peel and devein the prawns, reserving the heads and shells. Bring the chicken stock to a simmer in a small pot over high heat. Add the prawn heads and shells, return to simmer, then reduce heat to low. Simmer uncovered for 15 minutes, occasionally crushing the heads gently with a potato masher and skimming off any orange scum.
Step 2: Strain the stock into a jug, discarding the heads. Let stand undisturbed for about 5 minutes to allow sediment to settle. You should have just over 300 ml (1 1/4 cups) of clear stock.
Step 3: Prepare the curry paste. Cut the dried chillies in half and remove the seeds (discard these). Soak the deseeded chillies in 2 cups of boiling water for 30 minutes, then drain, reserving the soaking liquid.
Step 4: Grind the peanuts finely using a stick blender or small blender by pulsing in a tall jar, covering the opening with your hand.
Step 5: Blend the soaked chillies with the ground peanuts, lemongrass, eschalots, galangal, garlic, shrimp paste, ground coriander, cumin, nutmeg, kaffir lime leaves, and 1/4 cup of the reserved chilli soaking liquid. Blend until smooth, adding extra chilli water if needed to aid blending.
Step 6: Cook the curry paste. Heat the oil in a large deep frying pan over medium-low heat. Add the paste and cook, stirring constantly, for 5 minutes until it darkens, dries slightly, and becomes aromatic with no raw smell.
Step 7: Add 1 cup (250 ml) of the clear prawn stock to the pan, carefully pouring off sediment. Stir in coconut cream, sugar, fish sauce, and salt. Add the green beans and simmer for 2 minutes until the sauce thickens and beans are half cooked.
Step 8: Add the peeled prawns and stir. Simmer for another 2 minutes until the prawns are cooked through. Stir in the Thai basil leaves.
Step 9: Serve the curry hot over jasmine rice. Garnish with chopped peanuts, sliced cayenne peppers (if using), and extra Thai basil leaves for a fresh, fragrant finish.

Tips & Variations

If Chinese dried chillies aren’t available, mild dried chillies can be substituted but will alter the flavor slightly.
For a vegetarian version, replace prawns and chicken with tofu and use vegetable stock instead of chicken and prawn stock.
Adjust the number of dried chillies to suit your preferred spice level; removing seeds reduces heat significantly.
Fresh kaffir lime leaves can be frozen to keep for longer and maintain their fragrance.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of coconut cream or water if the sauce is too thick. For best flavor and texture, avoid freezing, as the curry ingredients may change when thawed.

How to Serve

A close-up view of a dark bowl filled with shrimp in a thick, orange-red sauce. The shrimp are large and coated evenly in the sauce, which has a glossy, rich texture. On top, there are small chopped white nuts and bright red chili slices scattered across, along with fresh green basil leaves adding a pop of color. The inside of the bowl is smooth and slightly reflective, highlighting the creamy sauce, with a bit of sauce dripping down the outside edge. The background is softly blurred, focusing attention on the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Fresh prawns are preferred for the best flavor, but thawed frozen prawns can be used if fresh ones are unavailable. Use the shells and heads of the thawed prawns to make the stock for full flavor.

What can I substitute for galangal if I can’t find it?

Galangal has a unique flavor, but you can substitute it with fresh ginger for a somewhat similar taste. Keep in mind the flavor profile will be slightly different but still delicious.