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Prawn Panang Curry

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
193 kcal
Protein
: 
2.9g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

25 grams

Panang Curry Paste

120 grams

King Prawns

3 unit(s)

Spring Onion

200 milliliter(s)

Coconut Milk

60 grams

Baby Corn

1 pouch(es)

Steamed Basmati Rice

125 grams

Baby Spinach

1 pack(s)

Thai Garnish

Energy (kJ)808 kJ
Energy (kcal)193 kcal
Fat17.7 g
of which saturates16.1 g
Carbohydrate5.7 g
of which sugars2 g
Dietary Fibre0.6 g
Protein2.9 g
Potassium104 mg
Calcium1.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1
  • Trim the root from the spring onions then finely slice.
  • Halve the baby corn.
2
  • Heat a splash of oil in a large frying pan on medium-high heat.
  • Add the baby corn and half the spring onions.
  • Stir-fry for a minute.
3
  • Stir in the curry paste and garnish and cook for 30 seconds.
  • Mix in the coconut milk and add the prawns.
  • Bring to a simmer, cover with a lid (or some foil), and cook for 5 mins. Tip: The prawns are cooked when pink on the outside and opaque all the way through.
  • Stir in and wilt the spinach for the last minute.
4
  • Meanwhile, squeeze the pouch, tear strip and microwave the rice at 800W for 2 mins (or stir-fry for 3 mins in a dry frying pan over a medium high heat).
5
  • Taste your curry and add a pinch of salt and pepper if needed.
6
  • Serve the rice in bowls topped with the prawn Panang curry and a sprinkling of the remaining spring onion.
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