Panang curry with giant king prawns
The author is reminded that
when the author was learning how to cook she always cooked things the same way
while she was acquiring the skills. Later that author learned you can
adjust ingredients in the way you like, adding or reducing some ingredients,
depending on taste. A good example is
sugar because the author doesn’t like things to be too sweet. However,
some menu items need to be sweet, so you shouldn’t reduce the sugar. The recipe that the author would like to
share today must be sweet, so you can’t reduce the sugar. But if somebody really doesn’t like sweet
things, you can go ahead reduce the sugar a little bit.
For this dish the author
uses prawns because prawns are sweet in themselves when cooked, matching with
the coconut cream taste that is added to the curry. You can also change to chicken or pork
depending on your likes. If you use
prawns you should use giant king prawns because they are more tasty and
filling.
Ingredients:
Giant king prawns 3 prawns
Coconut cream 1 cup
Panang curry paste 2 tablespoons
Red chilis (finely chopped) 2 chilis
Kaffir lime leaves (finely chopped) 2 leaves
Brown sugar 1 tablespoon
Fish sauce 2 tablespoons
Instructions:
1. Remove the shells. Keep heads and tails on the prawns. Cut lengthwise from the tail (do not cut through). Remove the veins. Rinse with clean water.
2. Heat a saucepan over medium high heat. Wait until hot. Add coconut cream and stir until fragrant. Add panang curry paste and stir until oil separates and floats to the top. Add prawns and stir until prawns turn to pink. Reduce heat to medium-low.
3. Season with fish sauce and brown sugar. Turn heat to medium high and wait until it boils. Add kaffir lime leaves and red chilis and stir until mixed well. Turn off the heat. Place panang curry on a plate and serve hot.
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