Gaeng Phanaeng Gung (แกงพะแนงกุ้ง)

Phanaeng Prawn Curry

Phanaeng curries are thick, hot and sweet.  The curry paste includes cumin powder which makes the curry fragrant.


600 g raw prawns, peeled and deveined.  Usually the tails are left on for presentation purposes.
2 T vegetable oil
2 T phanaeng curry paste (home made or bought)
185 ml coconut milk
2 t fish sauce
2 t palm sugar
a few Thai basil leaves for garnish
1 julienned red chilli for garnish

  1. Heat the oil in a wok (medium heat) and stir fry the curry paste until it smells fragrant – about 2 minutes
  2. Add the coconut milk, fish sauce and palm sugar.  Bring to a simmer. Stir until the sugar dissolves.
  3. Add the prawns and cook until the prawns turn pink and are cooked through.
  4. Serve garnished with Thai basil leaves and sliced red chilli (optional)

This curry should taste hot, then sweet.


This curry is also made with pork, chicken or beef.  These meats will take longer to cook than the prawns.


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