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lunch, 15min
Asian omelet with panang prawns
Try this easy to make recipe for lunch or a quick evening meal.
If you’re not a fan of prawns, you can replace with slices of chicken or veggies.
Ingredients
2 persons
- Eggs : 4
- Prawns : 100 g
- Koh Thai Coconut Milk : 4 tbsp
- Koh Thai Panang Curry Paste : 2 tsp
- Koh Thai Fish Sauce : 1 tbsp
- Cucumber : 1/2
- Beansprouts : garnish
- Garden cress : garnish
- Koh Thai Sweet Chili Sauce : to serve
Preparation
Step 1 Whisk eggs with 2 tbsp Coconut Milk, 1 tsp Panang Curry Paste and 1 tbsp Fish Sauce.
Step 2 Drizzle oil into a medium size pan and cook the eggs until they’re golden. Remove it from the pan, fold it in half and divide it in two, placing each section onto a plate.
Step 3 In the same pan, add 1 tsp of Panang Curry Paste and 2 tbsp of Coconut Milk. Cook prawns to desired doneness. Remove from pan and place shrimp onto the plates next to the omelet.
Step 4 Thinly slice cucumber. Garnish plates with sliced cucumber, sprouts, and garden cress. Serve with Sweet Chili Sauce.