Image: Mai Siam

Prawns Red Curry

Kaeng Dang Goong

Kaffir lime leaves combined with red curry paste, give this dish a distinctive aroma and flavour. As it is a relatively dry dish, we suggest that it is served with another, more watery curry, perhaps a green chicken curry. Prawns may be replaced with a firm white fish which has been lightly pan-fried.


  • 350g large raw prawns
  • 1 tbsp Mai Siam Red Curry Paste
  • 200 ml Mai Siam Coconut Milk
  • 28 gm Mai Siam Palm Sugar
  • 1 tsp Mai Siam Fish Sauce
  • 3 kaffir lime leaves (finey shredded)
  • 2 sprigs?sweet basil
  • 1 red chilli (sliced)
  • 1 tbsp vegetable oil


  • Defrost or clean the prawns by removing the heads, body and de-vein.
  • Butterfly by cutting halfway into the body, along the top of the prawn.
  • Heat 1 tbsp vegetable oil in a wok and fry the prawns. Keep warm for later use.
  • In the same wok, add 3 Tbsp of coconut milk and the red curry paste.
  • Mix well and and stir constantly to cook out the curry paste.
  • When the oil begins to separate from the paste, add the remaining coconut milk.
  • Season with sugar, fish sauce and strips of kaffir lime leaves.
  • Just before serving, stir in sprigs of basil and sliced red chillies.
  • Spoon sauce over the prawns and serve immedietly with jasmine rice.



Serves 2-3