prawn yellow curry [kaeng kari kung]


kaeng kari kung

kaeng kari kung

  • 800 grams tiger prawn
  • 1 tbsp yellow curry paste
  • 21/2 cups coconut milk
  • 8 cherry tomatoes, quartered
  • 2 red spur chilies, sliced diagonally 
  • 1/2 tsp salt
  • 1-1/2 tsp palm sugar
  • 1 tbsp fish sauce
  1. Wash, shell and de-vein the prawns, remove the heads but keep the tails intact.
  2. Pour 1 cup of coconut milk into a wok and place over medium heat. Heat until boiling and the oil lightly surfaces. Add the curry paste, stir until fragrant.
  3. Season to taste with fish sauce, sugar and salt. Add the remaining coconut milk and continue cooking for 5 minutes .
  4. Add tomatoes, prawns and chilies. When mixture returns to the boil, turn off the heat. Serve with cucumber relish.

Serves 4

chicken and bamboo shoot in red curry

kaeng phet kai sai nawmai

  • 400 grams boneless chicken breast
  • 300 grams bamboo shoot, sliced thinly
  • 3 tbsp red curry paste
  • 2 cups coconut milk
  • 2 red spur chillies, sliced diagonally
  • 1/2 cup sweet basil leaves
  • 5 kaffir lime leaves, torn
  • 2 tbsp fish sauce
  • 1/4 tsp salt
  • 1 1/2 tsp palm sugar
  • sweet basil leaves for garnish


  1. Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces.
  2. Thinly slice the bamboo shoots.
  3. Pour 1 cup of th ecoconut milk into a wok. Bring to the boil over medium heat, stir constantly. Add the curry paste, stir until red oil surfaces. Add the chicken and sauté until it turns white and done.
  4. Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar and salt and bring back to the boil.
  5. Sprinkle kaffir lime leaves, chillies and sweet basil leaves, then turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
  • serves 5