Prawn Penang Curry
This time we’ve used the Penang which we’ve teamed with king prawns, aubergine, green beans and some thai basil. It was truly divine and so quick to put together! See the full recipe below.
Serves 2:
1/2 jar Nonya Secret Penang curry paste
200ml coconut milk
165g raw king prawns
1/2 aubergine – cubed
Handful of green beans – diced in half
2 lime kaffir leaves
Thai basil
Jasmine rice to serve
Instructions:
- Add the Penang curry paste to a non stick pan and stir through the prawns. Fry for a couple of minutes then add the aubergine and green beans.
- A couple of minutes later add the coconut milk and lime kaffir leaves. Simmer gently for 5 minutes until the prawns are cooked and the sauce has thickened slightly.
- Serve with the jasmine rice and some torn thai basil leaves. Enjoy!
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