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Prawn Panang Curry

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.

Ingredients

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

Nutrition Values

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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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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