Kaeng phet kung

Kaeng phet kung

Prawn red curry

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

This curry is even better prepared in advance and re-heated when required. The prawn heads have a wonderful flavour and may be served as part of the curry. Some consider them the tastiest part of the prawn.

Ingredients

Quantity Ingredient
500g raw prawns, peeled and deveined, heads reserved
500ml coconut milk
2 tablespoons Krung kaeng phed
1-2 tablespoons fish sauce
or 1 teaspoon salt
1 fresh red chilli, seeded

Method

  1. To prepare the prawn heads, rinse and discard only the hard top shell. Set aside.
  2. Put the coconut milk into a large saucepan with the curry paste, fish sauce and chilli. Bring slowly to simmering point, stirring constantly. Add the prawns and prawn heads and cook over low heat for about 15 minutes, stirring frequently, until the prawns are cooked and the flavours mellow. Serve hot with white rice and other accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again