Panang Curry Shrimp

Method

1. 1
   • panang curry paste3 tbsp
   • vegetable oil2 tbsp

   Fry the curry paste — Heat the vegetable oil in a large pot or wok over medium heat. Add the panang curry paste and fry for 1-2 minutes until fragrant.

   ⏱2 min
2. 2
   • panang curry paste3 tbsp
   • coconut milk4 dl
   • vegetable oil2 tbsp

   Simmer with coconut milk — Pour in about a third of the coconut milk and stir well to combine with the paste, letting it simmer until the oil begins to separate on the surface.

   ⏱3 min
3. 3
   • coconut milk4 dl
   • fish sauce2 tbsp
   • palm sugar1 tbsp
   • kaffir lime leaves4

   Add remaining coconut milk — Add the remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves. Stir and bring to a gentle simmer.

4. 4
   • shrimp500 g
   • red bell pepper1

   Cook the shrimp — Add the sliced red bell pepper and shrimp, and simmer until the shrimp turn pink and are just cooked through.

   ⏱5 min
5. 5
   • fresh chilli1
   • fresh basil10 tbsp
   • lime juice1 tbsp

   Finish with basil — Stir in the sliced fresh chilli and lime juice, then remove from heat and fold in the fresh basil leaves just before serving.