Panang Curry Shrimp Recipe

Panang Curry Shrimp

Cuisine: Thai
Servings: 10

Ingredients

  • 100 g panang curry paste
  • 3 tbsp canola oil
  • 1 L coconut milk
  • 500 g shrimp 31-40 per pound
  • 4 tsp cane sugar
  • 5 tsp fish sauce
  • 2 red chilis
  • 230 g canned baby corn drained
  • 280 g canned bamboo strips drained
  • 20 leaves kale chopped
  • 2 bell peppers chopped

Optional

  • 500 g mushrooms (brown, cremini or king oyster) chopped
  • 6-10 lime leaves
  • 500 g lamb thinly sliced

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. If using lamb, add it. 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.