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Rich and Nutty Prawn Panang Curry

A light and fragrant curry that's native to Thailand, filled with juicy prawns, aubergines and red peppers.

Prep: 10 mins
Cook: 15 mins
Serves: 2
    • Vegetable oil
    • 250g prawns
    • Blue Dragon Thai Panang Curry 3 Step
    • 1 Aubergine
    • A large handful of sliced red peppers
    • 1 tsp. Blue Dragon Fish Sauce
    • Small handful of chilli flakes
    • Steamed Basmati or Jasmine rice to serve
    1. On a medium heat, fry Panang curry paste with a dash of vegetable oil and gently cook for a minute to release the flavours and aromas. Our authentic Panang paste is made in Thailand with the fresh flavours of chilli peppers, galangal, lemongrass, kaffir lime zest, coriander seeds, garlic and peanuts.
    2. Add the Coconut Milk and bring up to the boil.
    3. Add the dry spices, vegetables and raw prawns and simmer for about 10 minutes until all infused with the flavours and cooked through. Use whatever veg you like- we've used aubergines and red peppers.
    4. Make it your own- a dash of fish sauce for deeper flavour, or a handful of chilli flakes for an extra kick.
    5. To finish, serve with steamed rice.