RECIPE > SOUPS & CURRIES > PRAWN PANANG CURRY (Kaeng Panang Goong) Print

PRAWN PANANG CURRY (Kaeng Panang Goong)

For people who prefer curries that are not as spicy, prawn panang curry offers a much milder type of Thai curry that is not as hot but nonetheless enjoyable.

Ingredients:

3 prawns

1 cup Coconut Milk

1 tablespoon Panang Curry Paste

1 1/2 tablespoons Fish Sauce

1 tablespoon sugar

3 kaffir lime leaves

1 tablespoon red hot pepper, sliced thinly

Jasmine Rice

Instructions:

1. Bring 2 tablespoons of coconut milk to a boil. Add curry paste and stir.

2. Add the prawns and stir for a few minutes before adding the remaining coconut milk.

3. Season with fish sauce and sugar, to taste.

4. Top with lime leaves and peppers. Serve with a bowl of Jasmine Rice.