Prawn Panang Curry Recipe

Rehydrate chilies

Place the dried red chilies in a bowl and cover with hot water. Let soak 15–20 minutes until pliable, then drain and squeeze out excess water. Remove seeds if you want milder paste.

Toast whole spices

In a small dry skillet over medium heat, toast coriander seeds for 1–2 minutes until aromatic. Let cool and lightly crush with a mortar and pestle or spice grinder.

Blend paste

Combine rehydrated chilies, shallots, garlic, chopped lemongrass, galangal, cilantro root, kaffir lime zest (or shredded leaf), crushed coriander, ground cumin, white pepper, shrimp paste, palm sugar, and salt in a small food processor or mortar. Add 1 teaspoon neutral oil to help bind. Pound or process until a smooth, cohesive paste forms, scraping down sides as needed. The paste should be thick and aromatic. If too dry, add 1 tsp water or oil.

Prepare prawns

If whole, peel and devein prawns leaving tails on if desired. Pat dry with paper towels and season lightly with a pinch of salt and the freshly ground pepper.

Fry paste

Heat 1 tablespoon vegetable oil in a wide skillet or wok over medium heat. Add 3 tablespoons prepared Panang curry paste and fry, stirring constantly, for 1–2 minutes until the paste becomes fragrant and slightly darker. This step blooms the spices and removes rawness.

Add coconut cream

Pour in 1 cup coconut cream and stir to combine with the paste. Bring to a gentle simmer and cook 3–4 minutes until the oil starts to separate slightly from the coconut.

Adjust texture

Add 1/2 cup coconut milk to loosen the sauce. If the curry seems too thick, stir in up to 2 tablespoons water to reach a saucy consistency.

Season curry

Add 1 tablespoon fish sauce and 1 teaspoon palm sugar. Stir and taste; adjust seasoning with additional fish sauce for saltiness or sugar for balance. Add torn kaffir lime leaves and sliced bird's eye chili if using.

Cook prawns

Add the prepared prawns to the simmering curry in a single layer. Cook 2–4 minutes, stirring gently, until prawns are opaque and just cooked through (timing depends on size). Avoid overcooking; prawns should be firm and tender.

Finish and garnish

Turn off the heat and stir in the juice of 1/2 lime and the Thai basil leaves. Taste and adjust with a little more fish sauce or sugar if needed. Sprinkle a few extra basil leaves and sliced red chili on top for color.

Spoon the Prawn Panang Curry over steamed jasmine rice or serve rice alongside. Offer extra lime wedges and basil. Serve immediately while hot.