Malay panang prawn curry
A rich and aromatic Malay-style Panang prawn curry made with succulent prawns simmered in a thick, creamy coconut sauce infused with warm spices and kaffir lime leaves.
A rich and aromatic Malay-style Panang prawn curry made with succulent prawns simmered in a thick, creamy coconut sauce infused with warm spices and kaffir lime leaves.
Instructions
Instructions
- Heat a pan and add 2 tablespoons of vegetable oil.
- Add 50 g Thai Kitchen Panang Curry Paste and saute for 30–40 seconds until fragrant.
- Add 300 g raw prawns and cook for 2–3 minute.
- Add 400 ml coconut milk, stir well, and bring to a gentle boil for 1–2 minutes.
- Add assorted vegetables of your choice and simmer for 2–3 minutes until just cooked.
