KTC Kaeng Phet Kung Recipe

(Prawn Red Curry with Thai Coconut Rice). Makes: 4


Prawn Red Curry:
500g raw prawns, peeled deveined, heads reserved
500ml KTC Coconut Milk
3 tbsp red curry paste
2 tbsp fish sauce
1 fresh red chilli, deseeded

Coconut Rice:
415ml water
400ml KTC Coconut Milk
½ tsp salt
250g jasmine rice
4 spring onions, sliced


Prawn Red Curry:

  1. To prepare the prawn heads, rinse and discard only the hard top shell. Set aside.
  2. Put the coconut milk in a large saucepan with the curry paste, fish sauce and chilli. Bring to simmering point, stirring constantly. Add the prawns and prawn heads and cook over a low heat for 15 minutes, stirring frequently until the prawns are cooked and the flavours mellow.
  3. Serve with hot white rice coconut rice.

Coconut Rice:

  1. Place water, coconut milk and salt in medium saucepan and mix well
  2. Bring to a boil, stir in rice, and lower heat to a simmer.
  3. Cover and simmer for 15-20 minutes, or until most of the liquid is absorbed.
  4. Remove from heat and allow to rest, covered, for another five minutes then stir in the spring onions.