Kaeng Phet Kung
shrimp/prawns in red curry

500 gr tiger prawns/shrimp
500 ml coconut milk
2 tbsp red curry [pasta (see recipe)
2 tbsp fish sauce
1 red lombok

Clean and peel the shrimp/prawns. Keep the heads but remove the hard top. cut the lombok into thin rings.
Heat in a pan the coconut milk together with the curry paste, the fish sauce and the lombok and bring it to the boil, while stirring.
Then add the prawns and the heads and cook over low heat for 15 minutes until the prawns are tender.

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