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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, prawns with penang or red curry with rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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.

Prawns with penang or red curry with rice is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Prawns with penang or red curry with rice is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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 cook it.

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