Panang Curry with Prawns and Kaffir Lime
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g raw tiger prawns, peeled
- 3 tbsp panang curry paste
- 400 ml coconut milk
- 5 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 20 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 21.1 g
- Carbohydrate
- 9.1 g
- of which sugars
- 6.8 g
- Fat
- 24.1 g
- of which saturates
- 18.4 g
- Fibre
- 1.9 g
- Salt
- 2.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the panang curry paste in a splash of the coconut milk in a wide pan for 2 minutes until fragrant and the oil starts to separate.
- 2
Stir in the rest of the coconut milk and the kaffir lime leaves and simmer for 8 minutes until slightly thickened.
- 3
Add the prawns and cook for 3 to 4 minutes until they turn pink and opaque all the way through.
- 4
Season with the fish sauce and palm sugar.
- 5
Scatter with the roasted peanuts and serve with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.