prawn panang curry

Served with veggies and rice.

Take a trip back in time and across the bay with this recipe dating back to 1890. Also known as Panang curry in the dining quarters of Melbourne this creamy and nutty curry is slightly different from the popular Thai red curry. Plump Queensland prawns add a softer touch to the sweet and savoury sauce.

Nutrition (per portion):

Energy: 678 Cal, Protein: 29g, Fat: 27g, Carbs: 58g


Peanut, fish (prawn, fish sauce)


Rice, prawn, potato, carrot, onion, coconut, cream, Panang curry paste (ginger, garlic, red chillies, shrimp paste, fish sauce, salt, cumin, coriander, peanut, lime leaf)

SKU FE15615 Category


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