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Kaeng Phet Kung [Thai red prawn curry]

Kaeng Phet Kung [Thai red prawn curry]

Discover the authentic flavours of Thai cuisine with our mouthwatering Thai red prawn curry - a perfect blend of succulent prawns, aromatic spices, and creamy coconut milk.
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Prep Time 5 minutes
Cook Time 25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Thailand
Ingredients Method

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

Method
 

  1. 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.
  2. Pour in the coconut milk and chicken or vegetable broth. Stir well to combine and bring to a simmer.
  3. Add the pumpkin, red bell pepper, and onion to the saucepan. Stir and let simmer for 10 minutes to partially cook the pumpkin.
  4. Add the prawns to the saucepan and cook for 5 minutes, or until they are cooked through and turn pink
  5. Stir in the fish sauce, brown sugar, and torn kaffir lime leaves (if using). Cook for an additional 2 minutes.
  6. Add the diced mango to the saucepan and gently stir to combine. Cook for another 2 minutes.
  7. Remove from heat and garnish with fresh coriander leaves.
  8. Serve over steamed jasmine rice, with lime wedges on the side for squeezing over the dish. Enjoy!