Description
Authentic Panang Curry from scratch featuring succulent prawns and tender chicken thighs simmered in a rich, flavorful coconut cream sauce with aromatic herbs and spices, served over fragrant jasmine rice.
Ingredients
Scale
Seafood and Meat
- 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
Stock and Liquids
- 1 1/2 cups low-sodium chicken stock/broth (not fish/seafood)
- 1 1/4 cups full-fat coconut cream (approx. 270ml)
Spices and Herbs
- 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)
Vegetables and Nuts
- 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)
Oils and Seasonings
- 3 tbsp canola oil
- 3 1/2 tsp white sugar
- 4 1/2 tsp fish sauce
- 1/4 tsp cooking or kosher salt
Side
- Jasmine rice, cooked (to serve)
Instructions
- Prepare prawn stock: Peel and devein the prawns, keeping the heads and shells. In a small pot, bring chicken stock to a simmer over high heat. Add prawn heads and shells, return to simmer, then reduce to low heat. Simmer uncovered for 15 minutes, periodically lightly crushing the heads with a potato masher and skimming off any orange scum.
- Strain stock: Strain the liquid into a jug, discarding the prawn heads. Allow the stock to sit undisturbed for at least 5 minutes to let sediment settle. The yield should be just over 300 ml (1 1/4 cups).
- Prepare chillies: Cut dried Chinese chillies in half and remove seeds by tapping or squeezing, using a chopstick if necessary. Discard the seeds to reduce spiciness.
- Soak chillies: Soak the deseeded dried chillies in 2 cups of boiling water for 30 minutes. Drain in a colander and reserve the soaking liquid for later.
- Grind peanuts: Place unsalted roasted peanuts in a tall jar suitable for a stick blender or small blender. Pulse to finely ground the peanuts.
- Make curry paste: Add drained chillies, shrimp paste, lemongrass, eschalots, galangal, garlic, ground coriander, cumin, nutmeg, kaffir lime leaves, and 1/4 cup of the reserved chilli soaking liquid to the ground peanuts. Blend for about 30 seconds until smooth, scraping down sides and adding chili water if needed.
- Cook curry paste: Heat canola oil in a large deep frying pan over medium-low heat. Add the curry paste and cook while stirring constantly for 5 minutes until the paste darkens, dries slightly, and releases an aromatic fragrance, indicating it is no longer raw.
- Add sauce ingredients: Pour in 1 cup (250 ml) of prawn stock, carefully leaving sediment behind. Stir in coconut cream, sugar, fish sauce, and salt. Add green beans and stir to combine.
- Simmer: Let the sauce simmer for 2 minutes until it thickens slightly and the green beans are half cooked.
- Add prawns: Stir prawns into the simmering sauce and cook for another 2 minutes until prawns are opaque and cooked through. Stir in Thai basil leaves to finish.
- Serve: Serve the Panang curry hot over jasmine rice, garnished with chopped peanuts, optional sliced red cayenne peppers, and additional Thai basil leaves for freshness and color.
Notes
- Note 1: Medium-sized prawns (~8cm) are ideal for balance between meatiness and cooking time.
- Note 2: Use low-sodium chicken stock to control saltiness as fish sauce is also salty.
- Note 3: Use Chinese dried chillies, not Thai chillies, for authentic flavor and balanced heat.
- Note 4: Finely grated lemongrass enhances the fragrance and depth of the curry paste.
- Note 5: Galangal gives a sharp, citrusy note distinctive from ginger.
- Note 6: Shrimp paste is essential for authentic umami, available in Asian markets.
- Note 7: Kaffir lime leaves add bright citrus aroma; slice them thinly for even distribution.
- Note 8: Thai basil leaves provide sweetness and herbaceous notes; add at the end to maintain freshness.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Panang Curry, Thai Curry, Prawn Curry, Chicken Curry, Coconut Curry, Homemade Curry Paste
