Prawns with penang or red curry with rice
Prawns with penang or red curry with rice

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, prawns with penang or red curry with rice. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Prawns with penang or red curry with rice is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Prawns with penang or red curry with rice is something that I’ve loved my whole life. They’re nice and they look fantastic.

Zab Thai is great all round Sweet Basil Thai has. Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! From the second that red curry paste starts sizzling in your wok, the aromas are absolutely incredible.

To begin with this recipe, we have to prepare a few components. You can cook prawns with penang or red curry with rice using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Prawns with penang or red curry with rice:
  1. Take 500 g prawns
  2. Prepare 1 can coconut milk 300ml
  3. Make ready Handful green beans
  4. Get I can of Penang curry paste or red curry paste
  5. Make ready 3-4 like leaves
  6. Make ready 1 red chilli
  7. Get Handful coriander
  8. Prepare Handful spring onions sliced
  9. Prepare 1 tblsp fish sauce
  10. Prepare 1 tblsp brown sugar
  11. Get 1 tblsp lemon juice

Panang curry paste is similar to a red Thai curry with the addition of peanuts so feel free to add a Panang Kung (Prawn Panang Curry). Is it Panang Curry instead of Penang Curry? "Penang" is Malaysian and also the name of one of its. Panang curry paste is a type of red curry specific to Thailand and Laos. It is less spicy and more aromatic than standard red curry paste.

Instructions to make Prawns with penang or red curry with rice:
  1. Take a pan then add Penang curry paste and coconut milk
  2. Once come to a boil add fish sauce, sugar and lemon juice
  3. Now add the veg. And prawns and lime leaves cook till prawns are cooked through. Serve with rice

I'll still enjoy Penang curry at a restaurant but this recipe is certainly a staple on the bi-weekly dinner meal. Add the prawns and season generously with salt and freshly ground black pepper. Combine coconut milk, curry paste, fish sauce and chilli in a wok. Slowly bring the boil over medium low heat, stirring occasionally. Reduce heat to low; add prawns.

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