Panang Curry Shrimp Recipe

Panang Curry Shrimp

Cuisine: Thai

Ingredients

  • 50 g panang curry paste
  • 2 tbsp canola oil
  • 500 mL coconut milk
  • 250 g shrimp 31-40 per pound
  • 2 tsp cane sugar
  • 2.5 tsp fish sauce
  • 1 red chili
  • 115 g canned baby corn drained
  • 140 g canned bamboo strips drained
  • 10 leaves kale chopped
  • 1 bell pepper chopped

Optional

  • 250 g mushrooms (brown or king oyster) chopped
  • 3-5 lime leaves

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 shrimp, sugar, and fish sauce. If using lime leaves, add them as well. Cook for 2 minutes.
  • Add the chili, baby corn, and bamboo. Cook for another 6 minutes.
  • Add the kale and bell pepper. If using mushrooms, add them as well. Cook for another 2-3 minutes.
  • Serve over rice or noodles.