Authentic Prawn Panang Curry from Scratch

Grind the peanuts in a small blender or tall jar with a stick blender until finely crushed.

Make the curry paste: Add the soaked chilies, ground peanuts, lemongrass, eschalots, galangal, garlic, shrimp paste, ground spices, and makrut lime leaves to the blender. Add 1/4 cup of the reserved chili soaking liquid and blend until smooth, scraping down the sides as needed. Add a little more soaking liquid only if the paste needs help blending.

Cook the curry paste: Heat the canola oil in a large deep skillet over medium-low heat. Add the curry paste and cook for about 5 minutes, stirring often, until it darkens slightly, smells aromatic, and no longer tastes raw.

Build the sauce: Carefully pour in 1 cup of the clear prawn stock, leaving any sediment behind. Stir in the coconut cream, sugar, fish sauce, and salt.

Add the green beans and simmer for about 2 minutes, until the sauce thickens slightly and the beans are halfway tender.

Add the peeled prawns and simmer for another 2 minutes, stirring gently, until the prawns are just cooked through and opaque.

Turn off the heat and stir in the Thai basil leaves. Taste and adjust with a little more fish sauce, sugar, or salt if needed; the curry should be savory, lightly sweet, creamy, and moderately spicy.

Serve hot over jasmine rice with chopped peanuts, sliced red cayenne pepper, and extra Thai basil.