"Panang curry is a Thai red curry paste flavored with peanuts. The result is a perfect taste balance between salt, sour and sweet. This panang curry with scampi is really the best thing the Thai cuisine has to offer!"
Ingredients for Panang Curry with Scampi's:
For 4 persons:
- 1 red pepper
- 2 spring onions
- 5 oz - 150 g of jasmine rice
- 1 cup - 250 ml of coconut milk
- 1 tbsp panang curry paste
- 1 oz - 30g peanuts
- 16 scampi
- ½ lime
- 1 tsp sugar
How to make Panang Curry with Scampi's:
Boil the rice in salted water, using the instructions on the packet.
Cut the red pepper into fine strips. Cut the spring onion into rings.
Put the coconut milk in the wok and add the indicated amount of panang curry paste.
Mix thoroughly and bring to the boil. Add the scampi's, the peanuts and the strips of red pepper.
Let simmer for 5-6 minutes, until the scampi have a nice pink color.
Squeeze out half of the lime and add the sugar. Let short cook and taste.
Add some salt or lime juice if necessary.
Serve the curry with the rice and finish with the spring onions rings.