The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Prawn Penang with Jasmine Rice


Prawn Penang with Jasmine Rice

Ingredients:

Allergens in bold

Aromatic Spice Blend

Prawns

Onion

Lemongrass

Galangal

Crushed Ginger

Coriander

Thai Basil

Mangetout

Crushed Garlic

Penang Paste

Jasmine Rice

Coconut Milk

Palm Sugar

Lime Leaves

Nutritional Information:

Per serving: Energy (kcal) 686 Fat 21g of which saturates 16g Carbohydrates 88g of which sugars 11g Protein 37g Salt 1.82g

Recipe Description:

While some believe that ‘penang’ refers to a forgotten grilling technique that was part of the original recipe, the name is usually thought to refer to Penang in Malaysia, a cosmopolitan, coastal trading hub close to Thailand’s southern tip. In the 19th century, when penang curry first appeared in Thai recipe books, its use of imported dried spices and thicker, more Indian-style sauce would have appealed mostly to the Thai upper classes. But now it’s one of the most widely beloved Thai dishes, a milder take on red curry with its own elegant, fragrant simplicity— an ideal match for our plump, marinated prawns and slender mangetout.

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