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Photo of Red Curry with Prawns (Panaeng Kung ) by Chef (Mrs) Reetu Uday Kugaji at BetterButter
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Red Curry with Prawns (Panaeng Kung )

Dec-17-2015
Chef (Mrs) Reetu Uday Kugaji
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Red Curry with Prawns (Panaeng Kung ) RECIPE

It's creamy, mild and not very spicy as other Thai curries. Usually is drier than most Thai curries which achieves by reduction, the curry with an intense taste.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Thai
  • Stir fry
  • Simmering
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Prawns (Deveined) - 200 gm.
  2. Coconut Milk -200 ml.
  3. Panaeng Red Curry Paste- 100 gm.
  4. Fish Sauce - 30 ml.
  5. Thai Basil - 30 gm.
  6. Bamboo Shoot - 75 gm.
  7. Birds eye chili (thinly sliced) - 2 nos.
  8. Red Pepper and Green Bell Pepper (Sliced) - 1 no.
  9. Peas (Blanched) - 60 gm.
  10. Peanuts (roasted and chopped)- 30 gm.
  11. Asparagus for presentation - 50 gm

Instructions

  1. On a medium heat, stir fry red curry paste for a few minutes, add coconut milk and washed prawns into a pot.
  2. Let it simmer for 10 minutes then add bamboo shoot, peppers, green peas & fish sauce and sugar.
  3. Let it simmer for about 10 more minutes. Turn off the heat; add Thai basil .
  4. Serve garnished with green peas, cilantro, chilies and peanuts on a heap or moulded Steamed Thai Jasmine Rice (Khao Suay)

Reviews (3)  

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Sarmistha Purkayastha
Nov-29-2016
Sarmistha Purkayastha   Nov-29-2016

Sukhmani Bedi
Jan-03-2016
Sukhmani Bedi   Jan-03-2016

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