Shrimp Panang Curry is one of my favorite spicy, creamy curry styles. If you can’t find panang curry paste, this recipe includes a quick homemade version mixed with peanuts and lemongrass.
Ingredients
Quick panang curry paste:
2tablespoonsred curry
1tablespoonlemongrass paste
2tablespoonspeanuts
Shrimp curry:
1tablespoonolive oil
3shallots, sliced
4clovesgarlic, sliced
1inchfresh ginger, chopped
3-4tablespoonspanang curry paste
1can, 15 oz. coconut milk
½cupchicken stock
1tablespoonfish sauce
1poundlarge shrimp, peeled
1cupsnap peas
Cilantro, garnish
Roasted peanuts, garnish
Instructions
To make quick panang curry paste, in a mortar and pestle or mini food processor, combine red curry paste with peanuts and lemongrass. Combine until mixture is in a uniform paste. Use in panang curry recipes.
To start curry, add olive oil to a large skillet or wok over medium-high heat. Add ginger, shallots, and garlic and cook for a few minutes until aromatics soften, but not brown.
Stir in panag curry paste and cook for a minute or two.
Pour in coconut milk, chicken stock, and fish sauce. Bring to a simmer and turn heat down to low.
Add shrimp and simmer for about 5 minutes. Add snap peas with a minute left and poach them gently.
Serve curry over rice garnished with chopped peanuts and cilantro.