Phanaeng Goong (Prawns in Thick Curry )

Phanaeng Goong ( Prawns in Thick Curry )

Phanaeng is a central food that liked by all. The paste used in the dish is different from the ones
commonly used for curries, although you can buy it almost enywhere.Add chicken stock to the
gravy to enhance its taste.


Ingredients

  • Prawns ,cleaned               400 g.
  • Phanaeng curry paste           2 tbs.
  • Cooking oil                           2 tbs.
  • Coconut milk                     150 g.
  • Palm suger                           2 tbs.
  • Fish sauce                            2 tbs.
  • Sweet basil leaves               20 g.
  • Red chilli, sliced                     1
  • Kaffir lime leaves                   3
Preparation

      -  Heat the oil in the wok and fry the curry paste for one minute, then pour in the coconut milk
         and boil.
      - Add prawns and season with palm sugar and fish sauce.
      - Once the prawns are cooked, add basil,chili and kaffir lime.

      Serve with steamed rice....

Tips 

      - Curry pastes very in strength and spiciness ,from mild to fiery hot. Consult your grocer on
        your preference.
      - Phanaeng curry can also be prepared with beef, pork,chicken or just plain vegetables.

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