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Prawn or salmon panaeng curry
A rich, creamy Thai curry – mild, velvety and so beginner-friendly that nothing should go wrong. If it does, we won't tell anyone.
- 20 min
- mild
- easy
Ingredients
- 250 g prawns or salmon
- 1 red pepper or courgette
- 1 tbsp oil
- Fish sauce or salt
- 2–3 tbsp panaeng curry paste
- 1 tin coconut milk
- Basil (optional, but recommended)
Method
Heat part of the coconut milk with the panaeng paste until fragrant and the oil starts to separate.
Add the vegetables and simmer gently for 5 minutes.
If it gets too thick, just pour in a little more coconut milk. No stress.
Add the prawns or salmon and cook until just done. No longer – we want juicy, not sad.
Season with fish sauce or salt.
Fold in the basil just before serving.
Tips
- Vegetarian version: mushrooms or tofu work brilliantly.
- Swiss vegetable swaps: carrots, spinach, beans – anything goes.
Thermomix version
- Curry paste + coconut milk → 3 min / 120 °C / speed 1.
- Coconut milk + vegetables → 6 min / 100 °C / reverse / speed 1.
- Prawns or salmon → 4 min / 90 °C / reverse / speed 1.
