Prawns in Red Curry (Gaeng Panang Gung)
	1 lb of medium sized prawns, cleaned with tails attached
	2 tbs. vegetable oil
	1 tsp. garlic, finely chopped
	1 1/2 tbs. panang curry paste
	1 tsp. sugar
	2 tsp. fish sauce
	1/2 cup coconut milk
	1 cayenne pepper, thinly sliced
	Cooking Process:
	1. On maximum setting, heat oil in wok and fry garlic and curry paste for 1
	   minute, stirring constantly.
	2. Add prawns. While stirring add sugar and fish sauce.
	3. Pour in coconut milk and stir-fry until thick, then lower heat to keep coconut
	   milk from separating.
	4. Garnish with cayenne pepper strips (or red bell peppers for a milder dish).
	5. Serve with rice.
	Serves 4.

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