Panang Curry

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Peel and devein the prawns, keeping the heads and shells. Bring the chicken stock to a simmer in a small pot over high heat. Add the heads and shells, bring back to a simmer, then reduce to low and simmer uncovered for 15 minutes, crushing the heads lightly now and then and skimming off any orange scum.
2. Strain into a jug and discard the heads. You should have just over 300 ml (1 1/4 cups) of stock. Let it stand undisturbed for about 5 minutes or more so the sediment settles.
3. Cut the dried chillies in half and shake or squeeze out the seeds, using a chopstick for stubborn ones. Discard the seeds, then chop the chillies.
4. Soak the chillies in 2 cups of boiling water for 30 minutes, then drain in a colander and reserve 1/4 cup of the soaking liquid.
5. Pulse the peanuts in a tall jar with a stick blender (or a small blender) until finely ground.
6. Add the drained chillies and the remaining curry paste ingredients with the 1/4 cup of reserved liquid. Blend, scraping down the sides, for about 30 seconds until smooth, adding more chilli water only if needed.
7. Heat the oil in a large deep frying pan over medium-low heat. Cook the paste for 5 minutes, stirring constantly, until it is drier, darker, aromatic and no longer raw.
8. Add 1 cup (250 ml) of the prawn stock, pouring off only the clearer liquid and leaving the sediment behind. Stir in the coconut cream, sugar, fish sauce and salt, then mix in the green beans.
9. Simmer for 2 minutes until the sauce thickens and the beans are half cooked.
10. Add the prawns and simmer for another 2 minutes until they are cooked through. Stir in the Thai basil leaves.

Summarized from RecipeTin Eats's video. Watch it for the details.

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