Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Gluten Free, Coeliacs
1 - 2 tablespoons olive oil
500g raw shelled tiger prawns
One pack of Thai Panang Sauce
Thai Prawn Panang
Heat the oil in a pan and stir-fry the prawns until just pink.
Stir in the Panang sauce and bring to a simmer, then turn off the heat.
Serve hot with rice or noodles.
(This is also great with fish, chicken, lamb or beef)