Red Panang Malaysian Curry Recipe

Prepare produce and eggs

Hard-boil the eggs: place eggs in a small pot, cover with cold water, bring to a gentle boil, then simmer 8 minutes. Transfer to an ice bath and peel. Halve and pit the avocado, slice into 6–8 wedges. Cut the tomato into wedges. Slice the cucumber into thin coins or half-moons. Reserve basil and cilantro leaves, and cut lime into wedges.

Pat prawns dry with paper towel, season lightly with a pinch of salt. Pick any remaining shells from the cooked Dungeness crab meat and keep chilled until adding to the curry.

Whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, lemon juice, rice wine vinegar, hot sauce (if using), salt and pepper in a small bowl until smooth. Taste and adjust acidity with more lemon or vinegar as needed. Refrigerate until plating.

Heat 1 tablespoon vegetable oil in a medium sauté pan or wok over medium heat until shimmering.

Add 3 tablespoons red Panang curry paste to the pan. Fry the paste, stirring constantly, for 1–2 minutes until aromatic and the oil separates slightly from the paste (this deepens the flavor).

Slowly stir in 200 ml of the coconut milk, whisking to combine with the curry paste into a smooth sauce. Bring to a gentle simmer.

Add the remaining 200 ml coconut milk and 150 ml chicken or seafood stock. Stir to combine and bring back to a gentle simmer. Reduce heat to medium-low.

Season the curry with 2 teaspoons fish sauce and 1 teaspoon palm sugar. Stir and taste. Adjust balance with more fish sauce (salt/umami) or 1 teaspoon lime juice for brightness if needed.

Add the picked Dungeness crab meat to the simmering curry and heat gently for 2–3 minutes to warm through. Be careful not to over-stir to avoid breaking up lumps of crab.

Add the Mexican wild prawns to the curry, cooking for 2–4 minutes until they are opaque, pink and curled. Cooking time depends on prawn size; do not overcook.

Turn off the heat and stir in 1 tablespoon lime juice. Adjust seasoning: more palm sugar for sweetness or a little fish sauce for saltiness if required.

If serving with rice, divide 2 cups steamed jasmine rice among 2–3 shallow bowls or plates.

Ladle the red Panang curry with crab and prawns over the rice (or into a shallow bowl if serving with toasted bread). Ensure each portion gets a mix of crab and prawns.

Arrange avocado wedges, tomato wedges and cucumber slices around or atop the curry to provide cooling texture and contrast.

Halve the hard-boiled eggs and place them on the side of each bowl.

Drizzle a tablespoon of Louie dressing over the avocado and tomato (or serve the dressing on the side). The tangy dressing complements the rich curry and seafood.

Garnish with Thai basil leaves, cilantro and thinly sliced red chili if using. Serve with lime wedges on the side for extra brightness.