![Kaeng Phet Kung [Thai red prawn curry]](https://dinerjunkies.com/wp-content/uploads/2023/11/123.jpg)
Kaeng Phet Kung, also known as Thai red prawn curry, is a popular and flavorful dish that is beloved by many. This traditional Thai cuisine is made with a rich and aromatic red curry paste, succulent prawns, and an assortment of fragrant spices. Its vibrant colour and bold flavours make it a favourite among those who enjoy Thai cuisine.
Ingredients
500g prawns, peeled and deveined
1 cup pumpkin, peeled and diced
1 ripe mango, peeled and diced
2 tablespoons red curry paste
1 can of coconut milk
1 cup chicken or vegetable broth
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
2 kaffir lime leaves, torn into small pieces (optional)
Fresh coriander leaves, for garnish
Lime wedges, for serving
Steamed jasmine rice, for serving
Instructions:
In a large saucepan or wok, heat some oil over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly to release its flavors.
Pour in the coconut milk and chicken or vegetable broth. Stir well to combine and bring to a simmer.
Add the pumpkin, red bell pepper, and onion to the saucepan. Stir and let simmer for 10 minutes to partially cook the pumpkin.
Add the prawns to the saucepan and cook for 5 minutes, or until they are cooked through and turn pink.
Stir in the fish sauce, brown sugar, and torn kaffir lime leaves (if using). Cook for an additional 2 minutes.
Add the diced mango to the saucepan and gently stir to combine. Cook for another 2 minutes.
Remove from heat and garnish with fresh coriander leaves.
Serve over steamed jasmine rice, with lime wedges on the side for squeezing over the dish. Enjoy!
![Kaeng Phet Kung [Thai red prawn curry]](https://dinerjunkies.com/wp-content/uploads/2023/11/kaeng-phet-kung.webp)
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![Kaeng Phet Kung [Thai red prawn curry]](https://dinerjunkies.com/wp-content/uploads/2023/11/123-300x300.jpg)
Kaeng Phet Kung [Thai red prawn curry]
Ingredients
- 500g prawns, peeled and deveined
- 1 cup pumpkin, peeled and diced
- 1 ripe mango, peeled and diced
- 2 tbsp red curry paste
- 1 can of coconut milk
- 1 cup cup chicken or vegetable broth
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 kaffir lime leaves, torn into small pieces (optional)
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
- Steamed jasmine rice, for serving
Instructions
- In a large saucepan or wok, heat some oil over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly to release its flavors.
- Pour in the coconut milk and chicken or vegetable broth. Stir well to combine and bring to a simmer.
- Add the pumpkin, red bell pepper, and onion to the saucepan. Stir and let simmer for 10 minutes to partially cook the pumpkin.
- Add the prawns to the saucepan and cook for 5 minutes, or until they are cooked through and turn pink
- Stir in the fish sauce, brown sugar, and torn kaffir lime leaves (if using). Cook for an additional 2 minutes.
- Add the diced mango to the saucepan and gently stir to combine. Cook for another 2 minutes.
- Remove from heat and garnish with fresh coriander leaves.
- Serve over steamed jasmine rice, with lime wedges on the side for squeezing over the dish. Enjoy!
