Recipes - Thai

Panaeng Curry with Prawns
Panaeng Curry with Prawns Recipe


Panaeng curry is a dry curry which is fried in coconut milk and not boiled. This type of Thai curry is generally milder than other Thai curries.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Thai









Ingredients:

4 tbsp Valcom Panaeng Curry Paste
400ml TCC Coconut Milk Light
1 tbsp Squid Fish Sauce
2 tsp sugar
12 medium green prawns, (peeled and deveined)
200g green beans
1 large capsicum, (chopped)
1 tbsp Valcom Kaffir Lime Leaves
1 tbsp chopped red chilli (to garnish; optional)




Steps:
  1. Combine panaeng curry paste and 200ml of coconut milk; gently stir over low heat until fragrant.
  2. Add remaining coconut milk, fish sauce and sugar; stir over medium heat.
  3. Gently bring mixture to the boil, add prawns, green beans, capsicum, and lime leaves. Cover and simmer for 3 mins or until prawns and vegetables are cooked and remove from heat.
  4. Garnish with red chilli and serve with rice and vegetables.

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Panaeng Curry with Prawns

Panaeng Curry with Prawns

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Panaeng curry is a dry curry which is fried in coconut milk and not boiled. This type of Thai curry is generally milder than other Thai curries.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Thai
Ingredients

4 tbsp Valcom Panaeng Curry Paste
400ml TCC Coconut Milk Light
1 tbsp Squid Fish Sauce
2 tsp sugar
12 medium green prawns, (peeled and deveined)
200g green beans
1 large capsicum, (chopped)
1 tbsp Valcom Kaffir Lime Leaves
1 tbsp chopped red chilli (to garnish; optional)

Instructions
  1. Combine panaeng curry paste and 200ml of coconut milk; gently stir over low heat until fragrant.
  2. Add remaining coconut milk, fish sauce and sugar; stir over medium heat.
  3. Gently bring mixture to the boil, add prawns, green beans, capsicum, and lime leaves. Cover and simmer for 3 mins or until prawns and vegetables are cooked and remove from heat.
  4. Garnish with red chilli and serve with rice and vegetables.

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