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

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

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