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Panang Prawn Curry

Slightly sweet and mellow, Mae Jum’s panang curry paste makes the perfect pairing for prawns and tomatoes. All you need to do is add a few fresh ingredients and you have a hearty curry, ready to feed a hungry crowd! 

Recipe adapted from Mae Jum, serves 8 


For the curry:
Mae Jum parang curry paste, 1 packet 
Vegetable oil, 2tbsp 
Coconut milk, 800ml 
Shrimp paste, 1 tbsp (optional)
Brown sugar, 1 tbsp 
Red peppers, 500g, sliced 
King prawns, 700g, peel leaving the tail, then butterfly  
Cherry tomatoes, 100g, quartered 
Fish sauce, 1tbsp 

To Garnish:
Kaffir lime leaves, thinly sliced 
Thai Jasmine rice or rice noodles 


1. Heat 2tbsp of vegetable oil in a large saucepan and add the Mae Jum curry paste. Fry for a couple of minutes until fragrant.
2. Add 200ml coconut milk with the shrimp paste (if using) and brown sugar. 

3. Add the sliced red peppers and fry until coated with sauce.
4. Add the remaining coconut milk, bring to the boil and simmer for 10 minutes. 
5.  Add the king prawns and cherry tomatoes, then cook for a further 5 minutes. 
6. Add a little water if you’d like the sauce thinner, then season with fish sauce. 
7. Garnish with kaffir lime leaves and serve with rice or noodles.