Panang Curry Shrimp
Ingredients
- 50 g panang curry paste
- 2 tbsp canola oil
- 400 mL coconut milk
- 250 g shrimp 31-40 per pound
- 2 tsp cane sugar
- 2.5 tsp fish sauce
- 1 red chili
- 1/2 can baby corn
- 1/2 can bamboo shoots
- 10 leaves kale chopped
- 1 bell pepper chopped
Optional
- 1/2 cup mushrooms 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 minutes.
- Serve over rice or noodles.