River prawns and calamari in red curry sauce, or Kung maenam


This dish is called after the main ingredient : "kung maenam", meaning river prawns. Popular dish in Bangkok, it's not much known here, in Koh Samui. Give it a try, it's delicious!

Serves 2


Curry paste

5 dry spur chilies

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorn
3 garlic cloves
1 lemongrass stalk, chopped
10 grams galangal, chopped
3 shallots
1 teaspoon kaffir lime zest, chopped
1 teaspoon shrimp paste


Rehydrate chilies in hot water for about 5-10 minutes. Then drain and chop roughly. Add little by little chilies and other ingredients into a stone mortar (it's easier to pound if you add the ingredients little by little). Pound until smooth. 


Curry sauce

2 river prawns, big size

1 tablespoon shrimp oil (or vegetable oil)

100 g calamari, small diced

125 g coconut cream

100 ml vegetable stock or shrimp stock

2 tablespoons fish sauce

1 teaspoon sugar


To garnish : kaffir lime leaf, very thinly sliced


Prepare the prawns : make a longitudinal incision on the back of the prawns and remove the flesh from the shells. Chop the flesh and mix with 1 tablespoon shrimp oil. Place the flesh back in the shells. Steam the prawns for about 8 minutes or until the flesh is cooked.


In a sauce pan, on medium heat, dissolve the curry paste in 2 tablespoons of coconut cream. Then add calamari, the rest of the cream, stock and seasoning. Cook for 5 minutes.


Transfer the prawns on a serving plate. Pour the sauce over the prawns. Garnish with sliced kaffir lime leaf.

Please reload

Please reload