Shrimp Thai Red Curry – Panaeng Goong – แพนงกุ้ง

Ingredients serves 2 Notes
Shrimp 300 grams
Red Curry 2 tablespoon Panaeng Paste
Coconut Milk 1.5 cup
Small Eggplant 1 cup
Lime leave 1 tablespoon Cut the lime leaves fine
Holy Basil 1 cup
Palm Sugar 1 tablespoon
Fish Sauce 2 teaspoon
Chili optional Chili is used to garnish

How to make:

  1. Fry 2 tablespoon Curry paste in a bit of vegetable oil with low heat, when paste give aroma add some coconut milk.
  2. Season with palm sugar and fish sauce and mix well.
  3. Add the rest of coconut milk.
  4. Add small eggplant and fine cut lime leave into the pan.
  5. Add the clean shrimp
  6. When the shrimp is cooked, add sweet basil.

Tips: The Curry pastes are varied, some are more salty than other. Sugar and fish sauce could differ depending upon each and everyone taste.


One Comment

  1. Car Hire
    Posted Mar 31, '11 at 3:54 pm | Permalink

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