Panang Kung (Panang Prawn Curry)

Panang Kung (Prawn Panang Curry)

Thai curries are quick, easy and super tasty. At their core is coconut milk, curry paste, fish sauce and sugar. You just need to add some meat and vegetables. This time I went with shrimp fort the meat and some red pepper and peas that I had on hand. Panang curry paste is similar to a red Thai curry with the addition of peanuts so feel free to add a spoonful of peanut butter to the sauce for even more peanuty goodness. I served the panang curry on a bed of coconut jasmine rice which helped to soak up all of the extra curry sauce.

Panang Kung (Panang Prawn Curry)

Panang Kung (Prawn Panang Curry)

Servings: 4
  • 1 tablespoon peanut oil
  • 1/4 cup panang curry paste
  • 1 14 ounce can coconut milk
  • 1 lime (juice)
  • 1 tablespoon fish sauce
  • 1 teaspoons palm sugar (grated, or white or brown sugar)
  • 1 pound shrimp (peeled and deviened)
  • 1 red pepper (sliced)
  • 1/2 cup peas (blanched)
  • 1/4 cup cilantro (loosely packed)
  • 1 birds eye chili (thinly sliced)
  • 1/4 cup peanuts (roasted and chopped)
  1. Heat the oil in a sauce pan.
  2. Add the panang curry paste and saute until fragrant, about a minute.
  3. Add the coconut milk, lime juice, fish sauce and sugar and simmer for 15-20 minutes to thicken.
  4. Add the shrimp and red pepper and simmer until the shrimp is cooked, about 5 minutes.
  5. Serve garnished with peas, cilantro, chilies and peanuts.


Nora B. said...

Hi Kevin,
That looks delicous and colourful. Kaffir lime would definite add a wonderful fragrance to this dish.

I've always wondered why Thai resturants serve penang curry when it's actually a Malaysian dish. Perhaps it's a Thai interpretation of penang curry. In Sydney, Thai resturants also serve curry puffs, satay and laksa, which are all of Malaysian origins, maybe it's because of the two country's close proximity. But the funny thing is that most of my Aussie friends think satay is a Thai dish! :-)

Greg said...

Hmm, I always thought satay was Thai.

Kevin, your curry looks fantastic! I can almost smell it from here. I'm trying to cut back after the holidays so it's no coconut milk for me for a while. But I do love it. I once made a cold avocado soup blended with coconut milk. It turned out great. Wish I had my blog then because I can't remember what all I put in it. Oh well. Keep on cooking.

tigerfish said...

Big fat shrimps in curry, mouthwatering for me.

maybahay said...

absolutely mouth-watering.

Peter M said...

Steam some basmati rice with that and dinner is served. You're becoming Curry Kevin!

Tanya said...

That looks *amazing*-- and what a beautiful picture!

Pam said...

Kevin, shrimp curry is one of my favorite dishes. You have presented it beautifully!

Beth G. said...

YUM! This looks incredible, I love Penang Curry!!!

MrsPresley said...

mmmmm! regardless of which country the dish is from, i love panang curry.... and your photo is beautiful!

Anonymous said...

Is it Panang Curry instead of Penang Curry? "Penang" is Malaysian and also the name of one of its states.

Love your pictures! Your cooking looks professional!

Mary said...

Oh Kevin - you with all your Asian flare - I LOVE it! You're a man after my own heart. Thanks for another stellar dish!

pixen said...

Yummylicious! Great recipe to share! It's quite funny how Thai named certain curries or dishes after Penang. Instead of Penang, they said it as Panang or Panaeng since it's difficult to standardize and romanize Thai language. It's just the same as Mussaman (Masaman) which means Musalman or Muslim (Musliman) since this dish influenced by the shared border with Malaysia in the south. Muslim dishes can be found a lot in Phuket and Southern Thai.

Maybe you will visit Southeast Asia just like Rick Stein?

Anonymous said...

Making dish today cant wait my mouth waters tremendously everytime i see that picture great work sir!!!!!!!!!!!

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