Panaeng Curry with Prawns
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.
Total time: 15mins - 30mins
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)
- Combine panaeng curry paste and 200ml of coconut milk; gently stir over low heat until fragrant.
- Add remaining coconut milk, fish sauce and sugar; stir over medium heat.
- 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.
- Garnish with red chilli and serve with rice and vegetables.