Panaeng-style Curry with Prawns

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Ken Hom Cooks Thai

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