Panaeng-style Curry with Prawns
Fragrant and flavourful this curry sauce really shows off the prawn.
Recipe type: Main Course
Cuisine: Thai
Serves: 4
  • 450g (1lb) cooked prawns
  • 3 tablespoons groundnut (peanut) oil
  • 110g (4oz) finely sliced shallots
  • 2 tablespoons Thai red curry paste or 1 tsp Mae Ploy Thai red curry paste
  • 2 tablespoons peanut butter
  • 75ml (3 fl oz) tinned coconut milk
  • 1 large fresh red Thai chilli, seeded and cut into slices
  • 2 tablespoons fish sauce or light soy sauce
  • 1 tablespoon sugar
  • 4 fresh kaffir lime leaves 300ml chicken stock
  • Handful fresh basil leaves
  1. Heat a wok or large frying pan over high heat. Add two tablespoons of oil, then add the shallots and stir fry for 30 seconds.
  2. Add the curry paste and peanut butter and stir fry for 30 seconds. Slowly drizzle in the coconut milk, stirring all the time. Then add the chillies, fish sauce, sugar, lime leaves and chicken stock.
  3. Turn the heat to low and simmer for 5 minutes.
  4. Return the heat to high, add the prawns and reheat for 2 minutes.
  5. Stir to mix well, toss in the basil leaves and serve at once.
Recipe by Edinburgh Foody at