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
Scale
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.
