Delicious Panang Shrimp Curry Recipe

Panang Shrimp Curry is a delightful Thai dish that balances creamy coconut milk with aromatic spices. Follow these steps to create a mouthwatering Panang Shrimp Curry at home:

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2-3 tbsp Panang curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 red bell pepper, sliced
• 1/2 cup fresh Thai basil leaves
• 1/2 cup chicken broth (optional, for a thinner curry)
• Sliced red chili peppers, for garnish (optional)
• Steamed jasmine rice, to serve

Instructions:

1. Prepare the Panang Curry Base:
   • Heat a large skillet or wok over medium heat. Add 1/2 cup of the coconut milk and stir until it starts to simmer and the oil separates.
2. Cook the Curry Paste:
   • Add the Panang curry paste to the skillet and stir-fry for about 2-3 minutes until fragrant.
3. Add Shrimp and Vegetables:
   • Add the shrimp to the skillet and stir to coat them with the curry paste. Cook for 2-3 minutes until the shrimp start to turn pink.
   • Add the remaining coconut milk, fish sauce, and palm sugar. Stir well to combine.
4. Simmer and Finish:
   • Allow the curry to simmer gently for 5-7 minutes until the shrimp are fully cooked and the sauce has thickened slightly.
   • If you prefer a thinner curry, you can add chicken broth at this stage.
5. Add Bell Peppers and Basil:
   • Add the sliced red bell peppers to the curry and cook for an additional 2-3 minutes until they are tender-crisp.
   • Stir in the fresh Thai basil leaves right before serving for a burst of herbal aroma.
6. Serve:
   • Serve the Panang Shrimp Curry hot over steamed jasmine rice.
   • Garnish with sliced red chili peppers for an extra kick if desired.

Enjoy your homemade Panang Shrimp Curry with its rich flavors and creamy texture, perfect for a Thai-inspired dinner at home!