Prawn Panang Curry

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Prawn Panang Curry

Prawn Panang Curry

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Servings 4
Calories 242 kcal

Equipment

  • Food Processor or blender

Ingredients
  

FOR PASTE:

  • 5 dried spur chillies seeded and soaked until tender
  • 1 tsp sea salt
  • 1 tsp galangal mature, finely sliced
  • ½ tbsp kaffir lime rind finely sliced
  • 1 tsp coriander root finely sliced
  • 1 tsp lemongrass sliced
  • 10 garlic cloves sliced
  • cup shallot sliced
  • ½ tsp pepper

FOR CURRY:

  • ½ kg green prawns peeled
  • 1 tbsp coconut oil
  • 6 garlic cloves sliced thin
  • 1 onion sliced thin
  • 1 shallot sliced thin
  • 1 can of coconut cream
  • 1 sweet potato peeled and cubed
  • 1 carrot sliced long
  • 4 radishes washed and sliced
  • 2 handfuls snow peas sliced long
  • 3 green chillies sliced thin
  • juice of ½ lemon
  • rind of lemon for garnish
  • handful Thai basil for garnish
  • fresh Thai chillies for garnish

Instructions
 

FOR PASTE:

  • Blend all ingredients together until they form a thick consistency paste. If you make extra you can always store it in the fridge in an air tight container.

FOR CURRY:

  • Heat up large pan to medium heat. Melt coconut oil in pan and sauté garlic, onion and shallot in the oil until fragrant. Add in paste and heat up thoroughly. Add in coconut cream and mix well. Add in sweet potato and carrots. Let simmer slowly for 5-10 minutes.
  • Add in prawns, mix and let simmer slowly for 5-10 minutes. Mix in radishes, snap peas and green spur chillies. Let simmer for a few minutes and check flavour. Squeeze in lemon juice.
  • Serve immediately. Garnish with lemon rind, Thai basil leaves and fresh Thai chillies.

Nutrition

Calories: 242kcalCarbohydrates: 29gProtein: 20gFat: 5gSaturated Fat: 3gCholesterol: 158mgSodium: 1451mgPotassium: 576mgFiber: 5gSugar: 8gVitamin A: 10954IUVitamin C: 17mgCalcium: 125mgIron: 1mg
Keyword curry, prawns, thai
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