Panang Talay Recipe
Pan-seared Tiger Prawns, scallops and calamari served with a mild Panang curry sauce with green beans
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Curry Sauce
In a saucepan over medium heat, add the vegetable oil. Once hot, add the Panang curry paste and sauté for 1-2 minutes until fragrant.
- 2
Add Coconut Milk
Pour in the coconut milk and stir well. Add the fish sauce and brown sugar, then simmer for about 5 minutes until slightly thickened.
- 3
Cook the Seafood
In a separate pan, heat a tablespoon of vegetable oil over medium-high heat. Add the tiger prawns and scallops, searing them for about 2-3 minutes on each side until cooked through. Add the calamari and cook for another 1-2 minutes until just tender.
- 4
Blanch the Green Beans
In boiling water, blanch the green beans for about 2 minutes, then transfer them to an ice bath to stop the cooking process.
- 5
Combine and Serve
In the saucepan with the curry sauce, add the cooked seafood and green beans. Stir to combine and heat through. Serve hot, garnished with fresh basil leaves.
