Panaeng-style Curry with Prawns

Preparation info
  • Serves


    • Difficulty


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.


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


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