Panang Shrimp Curry Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil over medium heat and add the Panang curry paste. Cook for a minute until fragrant.
• STEP 2.Add the shrimp to the pan and cook until they turn pink and are cooked through.
• STEP 3.Pour in the coconut milk and fish sauce, and stir well to combine. Simmer for 5-7 minutes until the sauce thickens slightly.
• STEP 4.Add the lime juice and sugar, and stir to combine. Taste and adjust the seasoning if needed.
• STEP 5.Serve the Panang Shrimp Curry over steamed rice or with naan bread. Garnish with fresh cilantro and sliced red chili, if desired.

Cooking Tips

• You can adjust the spiciness of the curry by adding more or less Panang curry paste.
• For extra flavor, you can add vegetables like bell peppers, snow peas, or bamboo shoots to the curry.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the curry and simmer until thickened.

Storage and Serving

• Leftover Panang Shrimp Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan over low heat, stirring occasionally, until heated through.
• Serve the curry with steamed rice or naan bread for a complete meal.