Red Panang Malaysian Curry Recipe

Cook rice

Rinse jasmine rice until water runs clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and rest 10 minutes covered before fluffing with a fork.

Make dressing

Whisk together mayonnaise, ketchup, prepared horseradish, red wine vinegar, Worcestershire sauce, lemon juice, hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust acidity or seasoning. Refrigerate until service.

Prepare crab

If not already picked, remove crab meat from shells and cartilage, draining any excess juices. Keep chilled until just before plating.

Cook prawns

Pat prawns dry and season lightly with a pinch of salt. Heat 1 tsp vegetable oil in a large skillet over medium-high heat. Sear prawns 1–2 minutes per side until pink and just cooked through. Remove and set aside. Reserve skillet for curry step.

Build curry

In the reserved skillet over medium heat, add 1 tsp vegetable oil if pan is dry. Add 3 tbsp Panang curry paste and fry 30–45 seconds, stirring constantly, until fragrant and oil begins to separate. Slowly stir in 14 fl oz coconut milk in two additions, whisking to incorporate the paste into the milk. Bring to a gentle simmer.

Season curry

Add 2 tsp fish sauce, 1 tbsp palm sugar and the sliced kaffir lime leaves to the simmering curry. Stir and simmer 3–4 minutes until sugar dissolves and flavors meld. Taste and adjust saltiness with extra fish sauce or 1 tbsp lime juice for brightness.

Finish with seafood

Add cooked prawns and 1 lb picked Dungeness crab meat to the curry just to warm through — 1–2 minutes. Avoid long simmering to keep crab and prawns tender. Turn off heat and finish with 1 tbsp lime juice; gently fold to combine.

Prep produce & eggs

Slice the avocado into thin wedges, cut tomato into wedges, slice cucumber into thin half-moons, and quarter the hard-boiled eggs.

Assemble and garnish

If serving with rice, place a portion of jasmine rice in shallow bowls. Ladle the Panang curry with crab and prawns alongside or over rice. Arrange avocado slices, tomato wedges, cucumber and quartered eggs around the curry. Spoon 1–2 tbsp Louie dressing on the side of each bowl or lightly drizzle over the avocado and eggs. Garnish with Thai basil leaves, cilantro sprigs, and a sprinkle of toasted peanuts. Serve with lime wedges.