Panaeng-style Curry with Prawns

Name: Panaeng-style Curry with Prawns
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 tablespoons Thai red curry paste; 75 ml (3 fl oz) tinned coconut milk; 2 tablespoons peanut butter; 300 ml (10 fl oz) homemade chicken stock or store-bought fresh stock; handful fresh basil leaves; 4 large fresh red Thai chillies, seeded and cut into slices; 2 tablespoons fish sauce or light soy sauce; 1 tablespoon sugar; 4 fresh kaffir lime leaves or 2 teaspoons lime zest; 450 g (1 lb) raw prawns; 110 g (4 oz) finely sliced shallots; 3 tablespoons groundnut (peanut) oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

This style of red curry is not the very hottest but it does alert your palate, while at the same time giving a rich dimension to the flavour of the prawns. A bit unusual, this dish, but quite delicious.

Ingredients

450 g (1 lb) raw prawns
3 tablespoons groundnut (peanut) oil

Asia
Thailand
Main course
Spicy
South East Asia
Gluten-free

Method

Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with 1 tablespoon of salt, then rinse well and pat dry with kitchen paper.

Heat a wok or large frying pan over high heat until it is hot. Add