Prawn Panang Curry Recipe
Ocean Wise™ prawns, pineapple, red pepper, zucchini, mushrooms & red onion sauteed in a spicy coconut sauce over jasmine rice. Cilantro.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the rice
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Cook the vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the sliced red onion and sauté for 2-3 minutes until softened. Then add the red bell pepper, zucchini, and mushrooms. Cook for another 3-4 minutes until vegetables are tender.
- 3
Add the prawns and curry paste
Stir in the Ocean Wise™ prawns and Panang curry paste, cooking for about 2 minutes until the prawns are pink and opaque.
- 4
Add coconut milk and pineapple
Pour in the coconut milk and add the diced pineapple. Stir well to combine and bring the mixture to a gentle simmer. Cook for an additional 5 minutes, allowing the flavors to meld together. Season with salt to taste.
- 5
Serve
Fluff the jasmine rice with a fork and serve the prawn Panang curry over the rice. Garnish with fresh chopped cilantro before serving.
