Pa Nang Gung
Prawn with red curry sauce (2 pp)

8 tiger prawns / gamba's
1 tbsp red curry paste
2 tbsp nam pla (fish sauce)
1 tsp palmsugar
100 ml thick coconut milk
50 ml water
3 red rawits (chilies)
2 tbsp oil


2 kaffir lime leaves

Cut the lime leaves into thin strips. Clean the prawns first. Heat in a wok the oil and fry the prawns for 2 minutes. Put the prawns on a plate. Add the curry paste followed by the coconut milk, the water, the nam pla and the sugar and fry it slowly for 2 minutes. Halve the rawits and add it and fry it for 1 more minute. Pour de sauce over the prawns and sprinkle it with the lime leaves.

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