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Fish & prawn Panang curry

Serves: 4

Cooking time: 40

Cooking method: Stove top


Panang curry paste

  • 1 tspn of coriander seeds
  • ½ tspn of cumin seeds
  • 1 cardamom pod
  • ¼ tsp of salt
  • ¼ tsp of black peppercorns
  • 1 long green chilli
  • 6 dried red chillies, seeds removed and soaked in warm water for 10 minutes
  • 2cm of galangal, sliced
  • 5cm of lemon grass stalks, sliced
  • 4 kaffir lime leaves, de-stemmed and roughly torn
  • 1 bunch of coriander leaves, chopped stem and root
  • 1 shallot, diced
  • 2 garlic cloves, chopped
  • ½ tspn of shrimp paste

Panang curry

  • 1 tbspn peanut oil
  • 200mls coconut milk
  • 1 cup eggplant, cut into a large diced
  • 30mls fish sauce
  • 1 tspn dark palm sugar
  • 2 kaffir lime leaves, finely sliced
  • 400g Warehou
  • 400g raw Prawns, tails on
  • ¼ cup fresh basil leaves
  • 1 long red chilli, thinly sliced



Cooking instructions

Panang curry paste

  1. Place the coriander seeds, cumin seeds, and cardamom pod in a frying pan and dry roast. Place in a mortar and pestle, add salt and peppercorns, and grind into a powder.
  2. Add the remaining ingredients and pound to form a paste (or use a processor or blender).

Panang curry

  1. Place a large frying pan on a medium heat and add oil. When hot, add curry paste. Fry for 2 minutes or until the paste is cooked and very fragrant.
  2. Add coconut cream, reserving about 1 tablespoon for the garnish, and bring to the boil.
  3. Add diced eggplant, then coconut milk. Reduce heat and simmer for 3 minutes.
  4. Add fish and prawns and simmer until the seafood is just cooked. Remove frying pan from heat and add basil leaves.
  5. Serve curry in bowls garnished with a drizzle of reserved coconut cream, and a sprinkle of reserved shredded kaffir lime leaf, and sliced red chilli.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.