Prawn Penang with Jasmine Rice
For 2 (for 4)
Aromatic Spice Blend: 1 pod (1 pod)
Prawns: 1 pack (2 packs)
Onion: 1 (2)
Lemongrass: 1stick (2 sticks)
Galangal: 1 piece (2 pieces)
Crushed Ginger: 1 sachet (2 sachets)
Coriander: 1 bunch (2 bunches)
Thai Basil: 1 bunch (2 bunches)
Mangetout: 50g (100g)
Crushed Garlic: 1 sachet (2 sachets)
Penang Paste: 1 pod (2 pods)
Jasmine Rice: 1 pack (2 packs)
Coconut Milk: 1 can (2 cans)
Palm Sugar: 1 pod (2 pods)
Lime Leaves: 2 (4)
Per serving: Energy (kcal) 686 Fat 21g of which saturates 16g Carbohydrates 88g of which sugars 11g Protein 37g Salt 1.82g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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.
Preparation time:For 2 - 20 minsFor 4 - 30 mins
Cooking time:For 2 - 30 minsFor 4 - 40 mins
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