Panang Prawn Thai Curry

Panang Prawn Thai Curry

Serves 4
Preparation Time 15 min
Cook time 30 min


2 x 400ml cans coconut milk
¼ cup Penang Curry Paste (see recipe below)
¼ cup fish sauce
4 kaffir lime leaves, shredded
2 tbs peanut oil
2 tbs palm sugar (grated)
1kg unpeeled or 500g–750g peeled Spencer Gulf King Prawns (uncooked) – depending on your taste
200g green beans
½ cup fresh basil leaves
½ cup roasted peanuts (or almonds)
2 fresh long red chillies thinly sliced
1 red capsicum thinly sliced lengths
1 clove garlic

White or brown rice

1 Place coconut milk, paste, sauce, sugar and lime leaves in pan or wok for 15 minutes until mixture reduces by a third – stirring regularly.
2 Meanwhile heat oil in large frying pan, cook prawns and drain on paper towel.
3 Add beans, capsicum and prawns to curry mixture. Cook, uncovered for 5 minutes or until beans and capsicum are tender and seafood is cooked to liking.
4 Serve curry on rice sprinkled with basil leaves and nuts (of your liking).

The Carousel thanks Marine Stewardship Council for this recipe created for Sustainable Seafood Day (Friday 20th March).

Written by TheCarousel


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