Pa Naeng Curry Recipe
Made in coconut milk with kaffir lime leaves, pea and carrot, bell peppers and sweet basil.
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Ingredients
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Curry Base
Vegetables
Garnish
Method
Prepare Ingredients
- 1
Prepare the Vegetables
Wash and chop the carrot into thin slices, and slice the bell pepper into thin strips. Rinse the snow peas and set aside. Tear the sweet basil leaves from the stems.
Cook the Curry
- 2
Start the Curry
In a large pot over medium heat, add the coconut milk and red curry paste. Stir well until the paste is fully dissolved and the mixture is heated through.
- 3
Add Kaffir Lime Leaves
Tear the kaffir lime leaves into smaller pieces and add them to the pot. This will infuse the coconut milk with a citrusy aroma.
- 4
Incorporate the Vegetables
Add the sliced carrot and red bell pepper to the pot, stirring gently. Cook for about 5 minutes until the vegetables begin to soften.
- 5
Add Snow Peas
Add the snow peas to the pot and continue cooking for an additional 2-3 minutes, allowing them to remain crisp.
- 6
Finish with Basil
Remove the pot from heat and stir in the sweet basil leaves. They will wilt and add a fresh flavor to the curry.
Serve
- 7
Garnish and Serve
Ladle the curry into serving bowls and garnish with lime wedges and a sprinkle of chili flakes for added heat. Serve hot with steamed rice or noodles.
