- 1 tbsp Vegetable Oil
- 35 g Mae Jum Panang Curry Paste
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 400 ml Coconut milk
- 500 g King Prawns
- 300 g Red Peppers
- 60 g Cherry Tomatoes
- 1 tbsp Shrimp paste optional
- 2 Kaffir Lime Leaves Garnish
Preparation
Thinly slice red sweet peppers and kaffir lime leaves
Cut the cherry tomatoes into halves
Remove head from king prawns, peel leaving the tail, butterfly and devein
Method
Heat oil into a large saucepan on medium/high heat, then stir-fry curry paste to build aroma. Add 200ml coconut milk to loosen the mix and bring to a simmer
Blend in shrimp paste (optional), fish sauce and palm sugar and mix well
Add the remaining 200ml coconut milk and red peppers, then simmer for 10 minutes
Add king prawns and cherry tomatoes cut in quarters, cooking for a further 5 minutes, Flipping the prawns half way through. If desired, add water to thin the sauce, stir well before removing from heat.
Garnish with thinly sliced kaffir lime leaves just before serving with freshly made Thai Jasmine rice
Add Mae Jum Thai Panang Curry Paste to your basket!
Calories: 399kcal | Carbohydrates: 15g | Protein: 23g | Fat: 29g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1219mg | Potassium: 608mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2647IU | Vitamin C: 102mg | Calcium: 107mg | Iron: 3mg