Thai
Thai - Curries
Prawn Curry
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g large prawns, peeled and deveined
- • 3 tbsp panang curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 2 tbsp roasted peanuts, ground
- • 4 kaffir lime leaves, shredded
- • 1 red chili, sliced
Preparation Steps
1
Phase 1
Fry the panang curry paste in half the coconut milk until thick and fragrant.
2
Phase 2
Add the prawns and cook until pink.
3
Phase 3
Stir in the remaining coconut milk, fish sauce, and palm sugar; simmer for 5 minutes.
4
Phase 4
Add the ground peanuts and cook until glossy.
5
Phase 5
Top with kaffir lime leaves and chili and serve.