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
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.
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