Cook and Scale
Panang Curry Shrimp
4 servings · 45 min total
Rich, nutty Thai panang curry paste simmered with coconut milk, plump shrimp, and sweet red bell pepper for a fragrant, mildly spicy dinner.
Ingredients
- 3 tbsp panang curry paste
- 4 dl coconut milk
- 500 g shrimp, peeled and deveined
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 4 kaffir lime leaves, finely chopped
- 1 fresh chilli, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp vegetable oil
- 10 tbsp fresh basil
- 1 tbsp lime juice
Contains: Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
Cook the shrimp — Add the sliced red bell pepper and shrimp, and simmer until the shrimp turn pink and are just cooked through.
- 5.
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.