Creamy Thai King Prawn Panang curry

Welcome Back!! Starting off the Panang curry series is this back of the pack recipe, serving 2 rather than 8 for a delicious creamy curry! 20 minutes!!
https://maejum.com/king-prawn-thai-pa...
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Ingredients

35g Mae Jum Thai Panang Curry paste
1 tbsp coconut oil (or vegetable oil)
400ml coconut milk
1 tbsp shrimp paste (optional)
1 tbsp palm sugar
250g Sweet red peppers
400g king prawns
60g cherry tomatoes
1 tbsp fish sauce

Sliced kaffir lime leaves (garnish)
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Preparation
1. Thinly slice red sweet peppers and kaffir lime leaves
2. Cut the cherry tomatoes into halves
3. Remove head from king prawns, peel leaving the tail, butterfly and devein

Method
1. Heat oil in a large saucepan, then stir-fry curry paste to build aroma. Then add 200ml coconut milk to loosen the mix and bring to a simmer
2. Blend in shrimp paste (optional), fish sauce and palm sugar and mix well
3. Add the remaining 200ml coconut milk and red peppers, then simmer for 10 minutes.
4. Add king prawns and cherry tomatoes cut in quarters, cooking for a further 5 minutes, Flipping the prawns halfway through. If desired, add water to thin the sauce, stir well before removing from heat
5. Garnish with thinly sliced kaffir lime leaves just before serving with freshly made Thai Jasmine rice
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Music credit
Song: MBB - Bora Bora
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution-ShareAlike 3.0 Unported
Video Link:    • MBB - Bora Bora (Vlog No Copyright Music)