If you’ve ever wanted to create a restaurant-quality Thai meal in your own kitchen, the Panang Curry with Prawns and Chicken from Scratch Recipe is the perfect place to start. This dish combines the rich, creamy texture of coconut cream with a perfectly balanced medley of spices and fresh ingredients, delivering an unforgettable curry experience loaded with tender prawns, juicy chicken, and vibrant green beans. Every spoonful bursts with flavor and color, showcasing the authentic essence of Thai cooking without any shortcuts. Whether you’re an adventurous home cook or craving a comforting, exotic meal, this recipe brings the heart of Thailand right to your dining table.
Ingredients You’ll Need
The magic of this Panang Curry with Prawns and Chicken from Scratch Recipe lies in its thoughtfully curated ingredients. Each component plays a vital role, from the fiery dried chillies that lend depth and heat, to the fragrant kaffir lime leaves that brighten the whole dish. These simple yet essential ingredients combine to create a harmonious taste, texture, and vibrant appearance that will have your guests begging for seconds.
- 700g whole raw prawns/shrimp: Medium-sized prawns with shells on keep the curry rich and flavorful during cooking.
- 350g boneless, skinless chicken thighs: Thinly sliced for tender bites that soak up the curry sauce wonderfully.
- 1 1/2 cups chicken stock/broth: Use low-sodium chicken broth to maintain control over the dish’s saltiness.
- 2/3 cup dried Chinese chillies: These provide a deep, smoky heat that’s quite different from Thai chillies, key for authentic Panang flavor.
- 3 tbsp roasted unsalted peanuts: Adds nuttiness and a slight crunch, essential in Panang curry paste.
- 2 lemongrass stems: Finely grated to infuse a fresh, citrusy aroma.
- 2 eschalots: Roughly chopped to build a sweet and savory base.
- 1 tbsp galangal, finely grated: A fragrant, peppery root that lifts the curry’s complexity.
- 5 garlic cloves, minced: Brings bold savory depth.
- 1 1/2 tbsp shrimp paste in bean oil: The umami powerhouse for authentic Thai flavor.
- 1/2 tsp ground coriander, cumin, nutmeg: Warm spices that round out the flavor profile perfectly.
- 1 tbsp finely sliced kaffir lime leaves: Adds a zesty citrus kick that’s unmistakably Thai.
- 3 tbsp canola oil: For frying the curry paste to release its fragrance.
- 1 1/4 cups full-fat coconut cream: The luscious base that makes the curry creamy without overpowering the spices.
- 3 1/2 tsp white sugar: Balances the heat and saltiness with just a touch of sweetness.
- 4 1/2 tsp fish sauce: Adds savory depth and a subtle oceanic note.
- 1/4 tsp kosher salt: Enhances all the other flavors.
- 200g green beans, trimmed and halved: Adds crisp texture and fresh color.
- 12 Thai basil leaves: Fresh herbs for an aromatic finish.
- Jasmine rice: The perfect fragrant bed for your curry.
- 2 tbsp unsalted peanuts, finely chopped: For garnish and crunch.
- Optional red cayenne peppers, sliced: Spice it up visually and taste-wise as you like.
- Extra Thai basil leaves for serving: Brightens and freshens each bite.
How to Make Panang Curry with Prawns and Chicken from Scratch Recipe
Step 1: Prepare the Panang Curry Paste
Start by toasting the dried Chinese chillies lightly in a hot dry pan, just until fragrant, then remove the seeds and chop them finely. In a mortar and pestle or spice grinder, combine the toasted chillies, roasted peanuts, lemongrass, eschalots, galangal, garlic, shrimp paste, ground coriander, cumin, nutmeg, and kaffir lime leaves. Pound or grind these ingredients together until you achieve a smooth, aromatic paste. This homemade paste is the soul of your Panang curry and will deliver far more depth and authenticity than any store-bought alternative.
Step 2: Cook the Curry Paste and Add Liquids
Heat the canola oil in a large, heavy-bottomed pan over medium heat. Add your freshly made curry paste and gently fry it, stirring continuously for about 3–5 minutes until it becomes fragrant and the oil begins to separate from the mixture. Slowly pour in the chicken stock, stirring to mix thoroughly. Once incorporated, add the coconut cream, white sugar, fish sauce, and salt. Let this simmer gently for around 10 minutes, allowing the flavors to meld beautifully.
Step 3: Add Protein and Vegetables
Once your curry base is rich and aromatic, add the sliced chicken thighs first since they take a little longer to cook. Simmer gently for 10 minutes, then introduce the prawns and green beans. Cook everything together until the prawns turn pink and are just cooked through, and the green beans remain vibrant yet tender-crisp. Stir in the Thai basil leaves off the heat to preserve their fresh aroma.
How to Serve Panang Curry with Prawns and Chicken from Scratch Recipe
Garnishes
Top your curry with a scattering of finely chopped unsalted peanuts for an irresistible crunch. Add a few fresh Thai basil leaves and optional red cayenne pepper slices for a burst of color and heat. These final touches elevate the dish’s texture, aroma, and presentation, making every bite a sensory delight.
Side Dishes
The fluffy, fragrant jasmine rice is the natural companion to this rich curry, soaking up the creamy sauce perfectly. You might also serve a simple cucumber salad on the side to add a refreshing crisp contrast to the warm, spicy curry.
Creative Ways to Present
For a special occasion, serve your Panang curry in individual lotus leaf bowls or small coconut shells to enhance the Thai dining experience. Garnish each bowl with microgreens or edible flowers to impress your guests visually and tantalize their taste buds even before the first bite.
Make Ahead and Storage
Storing Leftovers
Panang curry keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors often deepen overnight, making leftover servings even tastier, perfect for quick lunches or easy weeknight dinners.
Freezing
This curry freezes well, but be sure to allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to one month. When thawed, the texture of the prawns may soften slightly, so it’s best enjoyed warmed gently.
Reheating
Reheat the curry gently over low to medium heat on the stovetop, adding a splash of water or coconut cream if it feels too thick. Avoid microwaving if possible to maintain the texture and flavor integrity of the prawns and chicken.
FAQs
Can I use other types of seafood instead of prawns?
Absolutely! You can substitute prawns with squid, scallops, or even firm white fish if preferred. Just remember to adjust cooking times accordingly to avoid overcooking delicate seafood.
Is it spicy, and can I adjust the heat level?
This Panang curry has a medium heat level thanks to the dried Chinese chillies, which provide smoky warmth rather than sharp heat. You can reduce the spice by using fewer chillies or remove the seeds completely, or add fresh chillies on the side for those who prefer extra kick.
What can I substitute if I can’t find galangal?
Galangal has a unique sharp, citrusy flavor that’s hard to replicate, but fresh ginger is the closest substitute. Use slightly less ginger as it is more pungent to prevent overpowering the dish.
Can I make the curry paste ahead of time?
Yes! Homemade Panang curry paste can be prepared up to a week in advance and stored in an airtight container in the fridge. This saves you time on cooking day and helps develop richer flavors.
Is this dish gluten-free?
Yes, provided you use gluten-free fish sauce and ensure your chicken stock is free from any gluten-containing additives, this recipe is naturally gluten-free and safe for those with sensitivities.
Final Thoughts
Making the Panang Curry with Prawns and Chicken from Scratch Recipe is like bringing a little piece of Thailand into your home kitchen. It’s a rewarding process that fills your space with mouthwatering aromas and results in a dish that feels special yet approachable. I encourage you to try this recipe and experience the harmony of flavors, textures, and colors that make it a beloved classic. Gather your ingredients, roll up your sleeves, and prepare to impress yourself and your loved ones with a truly unforgettable meal.
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Panang Curry with Prawns and Chicken from Scratch Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Authentic Panang Curry from scratch combines succulent prawns and tender chicken thighs in a rich, creamy coconut curry infused with aromatic lemongrass, kaffir lime leaves, roasted peanuts, and a homemade spice blend featuring dried Chinese chillies and shrimp paste. This flavorful Thai dish is perfect with jasmine rice and garnished with fresh Thai basil and crunchy peanuts.
Ingredients
Seafood and Meat
- 700g (1.4 lb) whole raw prawns/shrimp (shell on, medium, ~8cm/3″ long)
- 350g (12 oz) boneless, skinless chicken thighs, cut into 7mm (1/3″) slices
Broth and Liquids
- 1 1/2 cups low-sodium chicken stock/broth (not fish/seafood stock)
- 1 1/4 cups full-fat coconut cream (standard 270ml small can)
Vegetables and Herbs
- 2 lemongrass stems, finely grated (2 x 20cm/8″ lengths)
- 2 eschalots, roughly chopped (about 1/2 cup)
- 5 garlic cloves, finely minced
- 1 tbsp (packed) finely sliced kaffir lime leaves (~6 leaves)
- 200g (7 oz) green beans, trimmed and cut in half (~1 1/2 cups)
- 12 Thai basil leaves + extra for garnish (3 per serving)
- Red cayenne peppers, finely sliced (optional, for garnish)
Spices and Condiments
- 2/3 cup dried Chinese chillies (not Thai; 24 x 6cm/2.5″ long, deseeded and chopped, about 1/2 cup or 15g)
- 3 tbsp roasted unsalted peanuts
- 1 tbsp galangal, finely grated (~1.5cm/0.6″ piece)
- 1 1/2 tbsp shrimp paste in bean oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground nutmeg
- 3 tbsp canola oil
- 3 1/2 tsp white sugar
- 4 1/2 tsp fish sauce
- 1/4 tsp cooking/kosher salt
- 2 tbsp unsalted peanuts, finely chopped (for garnish)
Staples
- Jasmine rice (to serve)
Instructions
- Prepare the curry paste: Soak the dried Chinese chillies in warm water to soften, then deseed and roughly chop them. In a food processor or mortar and pestle, blend together the soaked chillies, roasted peanuts, lemongrass, eschalots, galangal, garlic, shrimp paste, ground coriander, cumin, and nutmeg until a smooth paste forms.
- Cook the curry paste: Heat canola oil in a large skillet or pan over medium heat. Add the prepared curry paste and sauté for several minutes until fragrant and the oil starts to separate, stirring frequently to prevent burning.
- Add liquids and simmer: Pour in the chicken stock and coconut cream, stirring to combine. Add the kaffir lime leaves and bring the mixture to a gentle simmer. Cook for about 10 minutes to develop flavors further.
- Cook the proteins: Add the sliced chicken thighs to the curry and simmer for 10 minutes until just cooked through. Then add the whole prawns with shells on and cook for an additional 5 minutes until they turn pink and are cooked through.
- Add vegetables and season: Stir in the trimmed green beans, white sugar, fish sauce, and cooking salt. Simmer for another 5 minutes until beans are tender but still crisp.
- Finish with basil and serve: Remove from heat and stir in the Thai basil leaves. Serve the Panang curry hot over jasmine rice, garnished with finely chopped unsalted peanuts, optional sliced red cayenne peppers, and extra Thai basil leaves on top.
Notes
- Use medium-sized prawns with shells on to enhance flavor and texture.
- Low-sodium chicken stock keeps saltiness balanced since fish sauce adds salt.
- Dried Chinese chillies differ from Thai chillies; they impart a distinct flavor and heat profile.
- Finely grated lemongrass and galangal release their essential oils for authenticity.
- Shrimp paste should be in bean oil for proper blending and flavor.
- Adjust sugar and fish sauce amounts to taste for a perfect balance of sweet and salty.
- Green beans add fresh crunch and color to the curry.
- Serve immediately with jasmine rice for the best taste and texture.
- Optional garnishes like red cayenne peppers can add extra heat for those who like it spicy.
