Directions

To Cook

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.