Name: Red Curry with Prawns (Panaeng Kung ) recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Prawns (Deveined) - 200 gm.; Coconut Milk -200 ml.; Panaeng Red Curry Paste- 100 gm.; Fish Sauce - 30 ml.; Thai Basil - 30 gm.; Bamboo Shoot - 75 gm.; Birds eye chili (thinly sliced) - 2 nos.; Red Pepper and Green Bell Pepper (Sliced) - 1 no.; Peas (Blanched) - 60 gm.; Peanuts (roasted and chopped)- 30 gm.; Asparagus for presentation - 50 gm

ABOUT Red Curry with Prawns (Panaeng Kung ) RECIPE

It's creamy, mild and not very spicy as other Thai curries. Usually is drier than most Thai curries which achieves by reduction, the curry with an intense taste.

Ingredients Serving: 4

Prawns (Deveined) - 200 gm.
Coconut Milk -200 ml.
Panaeng Red Curry Paste- 100 gm.
Fish Sauce - 30 ml.
Thai Basil - 30 gm.
Bamboo Shoot - 75 gm.
Birds eye chili (thinly sliced) - 2 nos.
Red Pepper and Green Bell Pepper (Sliced) - 1 no.
Peas (Blanched) - 60 gm.
Peanuts (roasted and chopped)- 30 gm.
Asparagus for presentation - 50 gm

Instructions

On a medium heat, stir fry red curry paste for a few minutes, add coconut milk and washed prawns into a pot.
Let it simmer for 10 minutes then add bamboo shoot, peppers, green peas & fish sauce and sugar.
Let it simmer for about 10 more minutes. Turn off the heat; add Thai basil .
Serve garnished with green peas, cilantro, chilies and peanuts on a heap or moulded Steamed Thai Jasmine Rice (Khao Suay)

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