Panang Prawn Curry Rice Bowl Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 2.25 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer and cover. Cook 15 minutes without lifting the lid.

Remove from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and keep warm.

While rice cooks, pat prawns dry with paper towels and toss with 1 tsp vegetable oil, 1 tsp soy sauce, 1 tsp minced garlic and 1/4 tsp ground pepper. Let sit while you prepare the curry (10–15 minutes).

Bloom curry paste

Heat 1 tablespoon neutral oil in a medium skillet or saucepan over medium heat. Add 3 tablespoons Panang curry paste and cook, stirring, for 1–2 minutes until fragrant and slightly darker (this blooms the spice).

Slowly stir in 1 cup of the coconut milk, mixing until the paste is fully incorporated and a smooth sauce forms.

Add the remaining 1 cup coconut milk, 1 cup water or chicken stock, 2 tablespoons peanut butter and torn kaffir lime leaves (if using). Stir to combine and bring to a gentle simmer over medium-low heat.

Season the curry with 2 tablespoons fish sauce and 1 tablespoon palm sugar. Taste and adjust: add more fish sauce for saltiness, more sugar for sweetness, or 1 tablespoon lime juice for brightness. Simmer 5–7 minutes until slightly thickened; do not boil vigorously.

If the sauce is too thin, simmer a few more minutes uncovered to reduce; if too thick, add up to 1/4 cup water.

Preheat a grill pan or outdoor grill to medium-high (or heat a skillet over medium-high heat). Brush grates or pan with a little oil to prevent sticking.

Place marinated prawns on the hot surface in a single layer. Cook 2–3 minutes per side until opaque and slightly charred. Total cooking time will be about 4–6 minutes depending on size. Do not overcook — prawns should be firm and just cooked through.

Remove prawns from heat and set aside to rest for 1–2 minutes.

Divide the cooked jasmine rice between 4 bowls (about 1/2 cup cooked rice per bowl if making 4 servings).

Ladle hot Panang curry over the rice, distributing the sauce so each bowl has a generous amount (about 1/4–1/3 cup sauce per bowl). Stir a few times to coat the rice lightly if desired.

Top each bowl with 4–5 grilled prawns (or a quarter of the cooked prawns), sliced red bell pepper, cucumber half-moons and a sprinkle of chopped roasted peanuts.

Garnish with Thai basil leaves, sliced scallions and optional cilantro. Serve with lime wedges to squeeze over the bowl just before eating.

If desired, drizzle a little extra hot curry sauce over the prawns for added sheen and flavor.