Name: Panang Curry Shrimp
Ingredients: 100 g panang curry paste; 3 tbsp canola oil; 1 L coconut milk; 500 g lamb (thinly sliced); 230 g canned baby corn (drained); 280 g canned bamboo strips (drained); 2 red chilies; 6-10 lime leaves; 4 tsp cane sugar; 5 tsp fish sauce; 500 g shrimp (31-40 per pound); 20 leaves kale (chopped); 500 g mushrooms (brown, cremini or king oyster) (chopped); 2 bell peppers (chopped); Noodles; Rice

Print Recipe

Panang Curry Shrimp

Cuisine: Thai

Servings: 10

Ingredients

100 g panang curry paste
3 tbsp canola oil
1 L coconut milk
500 g lamb thinly sliced
230 g canned baby corn drained
280 g canned bamboo strips drained
2 red chilies
6-10 lime leaves
4 tsp cane sugar
5 tsp fish sauce
500 g shrimp 31-40 per pound
20 leaves kale chopped
500 g mushrooms (brown, cremini or king oyster) chopped
2 bell peppers chopped

Side

Noodles
Rice

Instructions

Start making your rice or noodles.
Mix the curry paste and vegetable oil, and heat over medium heat for 1 minute.
Add the coconut milk. Heat over medium-high, until it just begins to boil. Reduce the heat to medium.
Add the lamb, chili, baby corn, bamboo, chilies, lime leaves, sugar, and fish sauce. Cook for 4 minutes.
Add the shrimp, kale, mushrooms, and bell pepper. Cook for another 7 minutes. Make sure that the shrimp is fully cooked, and the mushrooms are softened.
Serve over rice or noodles.