Red Panang Malaysian Curry Recipe
dungeness crab, mexican wild prawns, avocado, egg
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Ingredients
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Protein
Vegetables
Curry Base
Egg
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Clean and break the Dungeness crab into pieces. Peel and devein the Mexican wild prawns. Dice the avocado, slice the red bell pepper, and thinly slice the onion.
- 2
Cooking
- 3
Cook the Curry Base
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the sliced onion and red bell pepper, sautéing until the onion becomes translucent.
- 4
Add Curry Paste
Stir in the Panang curry paste and cook for another 2 minutes until fragrant.
- 5
Add Coconut Milk
Pour in the coconut milk, fish sauce, sugar, and lime juice. Stir well to combine and bring to a simmer.
- 6
Add the Proteins
Add the Dungeness crab and Mexican wild prawns to the skillet. Cook for about 5-7 minutes, or until the prawns are cooked through.
- 7
Add the Eggs
Slowly pour the beaten eggs into the curry, stirring gently to combine, and let them cook for about 2 minutes.
Serving
- 8
Serve the Curry
Remove from heat and gently fold in the diced avocado. Serve the curry hot, garnished with chopped cilantro and lime wedges.
