This Panang Curry is a Thai Curry with Prawns and small Aubergines or Eggplants. Panang Curry, sometimes written as Panaeng Curry, is rich, colourful and not very spicy so can be enjoyed without fear unlike some of the other Thai curries.

It is now possible to purchase many of the Thai Curry pastes, including Panang Curry paste, in Asian Food stores, but the taste will not nearly be the same as when you make your own so it is well worth the extra effort. The small Aubergines that we used in this recipe are called Makhua Puang, Solanum torvum and can be omitted if you wish. Panang curries are very different from Thai curries made with Thai Red Curry Paste. The addition of coconut cream also contributes to the mild taste of Panang curry.

If you prefer you can remove the shells from the Prawns before serving but in Thailand Prawns are more frequently served with the shells, heads and tails still attached.

Other Recipes from Thailand

Panang Curry

Ingredients for Panang Curry – Prawns with small Aubergines

(Panang Curry Paste)

10 Large dried red chillies with the seeds removed.
1 1/2 Tsp rock salt
2 Tsp Lemon grass, finely sliced
1 Tbsp Grated Kaffir Lime skin
3 Tsp Coriander roots , chopped
15 Cloves of Garlic, skinned and chopped
8 Shallots, skinned and chopped
2 Tsp Galangal, finely chopped
1 Tsp Black Peppercorns, crushed


6 Large Prawns
150 gms Aubergine (Makhua Puang)
5 Kaffir Lime leaves, cut into thin strips
1 Tsp Fish sauce
3 Tsp Palm sugar
2 Cups Coconut cream
1 Tbsp Coconut cream
1 Red Chilli, Prik Chee Fah, seeds removed and finely sliced


1. Blend all the ingredients for the curry paste together into a stiff paste, using a blender or a mortar and pestle. Add the ingredients one by one, starting with the hardest items.
2. In a wok, over a medium heat, add the curry paste. When the aroma begins to intensify, blend in the 2 Cups of coconut cream, stirring well.
3. Add the Palm sugar and Fish sauce and taste, adjusting as necessary.
4. Add the Prawns and Aubergines. Bring to the boil.
5. Remove from the heat.
6. Sprinkle the thin strips of Kaffir Lime leaves and Prik Chee Fah over the Prawns.
7. Drip the remaining Tbsp of coconut cream into the sauce.

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