Panang Curry with Prawn & Pan-Roasted Veggies

This Treasure Panang Curry is all about depth and aroma. Juicy prawns are paired with pan-roasted vegetables to bring out natural sweetness and a hint of char, then folded into a rich, creamy Panang curry. The flavors are deeply umami, bold yet balanced, with layers of roasted coconut, warm spices, and fragrant kaffir lime leaves. Every spoonful is comforting, luxurious, and intensely aromatic, perfect for when you want something cozy but special.

Serves 1

Ingredients

• 8 large Argentinian prawns, peeled & deveined

• 5 pcs kabocha squash, thick sliced

• 8-10 pcs causa zucchini, cubed

• 60-80g green beans

• 1 cup coconut milk

• 1/2 chicken broth

• 2 tbsp Blue Nun Panang Curry Powder

• 2 tbsp coconut sugar

• 2 tbsp fish sauce

• 1/2 tsp salt, add to taste

• 1 tbsp crushed roasted peanut or cashew

  
  

Garnish

• Crushed roasted or cashew (optional)

• Fresh Thai basil, sliced

• Fresh chilies or red bell pepper, julienned

Preparation

1. Pan-roast the vegetables; heat a pan over medium heat with a little oil. Add kabocha squash and cook until lightly golden and just tender. Add causa zucchini and green beans, pan-roasting until vegetables are cooked through with slight char. Remove from pan and set aside.

2. Prepare the Panang curry; in the same pan, add half of the coconut milk and bring to a gentle simmer. Stir in Blue Nun Panang Curry Powder and cook for 1–2 minutes until fragrant.

3. Add remaining coconut milk, chicken broth, coconut sugar, fish sauce, crushed roasted peanut and salt. Stir well and simmer gently for 5–7 minutes until the sauce thickens slightly.

4. Add prawns to the curry and cook for 2–3 minutes per side, just until pink and tender. Do not overcook.

5. Return pan-roasted vegetables to the curry. Gently stir to coat. Taste and adjust seasoning if needed.

6. Transfer to a bowl and garnish with crushed roasted peanuts, Thai basil, and red bell pepper or chili if desired.

Spice Variations and Additions

There’s no harm in being versatile with your Prawn Panang Curry. You can always adjust the recipe to suit your taste preferences.

• Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.

Pairing Suggestions

While Panang curry is delightful on its own, giving some thought to pairings can elevate your meal experience:

• Rice: Serve it over white jasmine, coconut rice, wholegrain rice to complement the curry's rich flavors.

• Flatbreads: Naan or roti are ideal for scooping up the curry, ensuring every last drop is savored.