 |
1. Wash the shrimp
and shell them without removing the tails. |
|
2. In a frying pan,
fry the shrimp until. Set aside. |
|
3. Use the leftover oil
in the frying pan to fry the curry paste on low heat for 2-3
minutes. |
|
4. Add boiled coconut
milk; stir well and add shrimp. Stir-fry for 2 to 3 minutes.
|
|
5. Add peanuts, fish
sauce and sugar to taste. Cook until the shrimp is thoroughly
done. |
|
6. Garnish with mint
leaves. |
Phaneang Koong
Servings 
For curry dishes, meat
should be fried together with the curry paste and coconut milk.
The meat will be much tenderer. Sugar can be added if desired.
Phaneang
Koong (Dried Red Shrimp Curry)