It’s Thai food, who doesn’t love Thai cuisine? I have been in Thailand several times and I loooove their street food. Especially this Thai Shrimp Panang Curry. This makes quite a bit, so it’s good for a small crowd or a good make, split and freeze dish.
Thai Shrimp Panang Curry
- 1 onion, chopped
- 4 medium carrots, sliced
- 4-5 Tbsp of Red Curry Paste
- 1 Tbsp of sugar
- 2 Tbsp of fish sauce
- 3 Tbsp of soy sauce
- 2 Tbsp of coconut oil
- 2-3 cloves of garlic, minced
- juice of 1 lime
- 2 Tbsp of fresh grated ginger
- 2 bay leaves
- 1/3 cup fresh basil leaves
- 8 oz of sliced mushrooms
- 2 red peppers, sliced
- 8 0z can of water chestnuts
- 1 1/2 cups broccoli florets
- 2 small zucchini, sliced
- 2 15 oz cans light coconut milk
- 1 1/2 lbs fresh shrimp, peeled and deveined
- salt to taste
- 3-4 cups cooked jasmine rice. Plain white rice works just fine.
Chop and slice all the vegetables and set aside.
In a large skillet or wok, heat the coconut oil to medium heat. Sauté the onion, with a sprinkle of salt, until it’s tender. About 5-7 minutes. Add the garlic and cook for about a minute.
Add in the carrots, with another sprinkle of salt and cook another 5-7 minutes.
Add in the curry paste, basil leaves, sugar, fish sauce, soy sauce, the bay leaves, grated ginger, lime juice, the mushrooms and 1 can of the coconut milk. Cook for about 10 minutes until the vegetables continue to soften and the coconut milk mixture thickens slightly.
Next, add in the red peppers, water chestnuts, broccoli and zucchini, followed by the last can of coconut milk. Cook another 10 minutes until the veggies are all crisp, tender. Last but not least, add in the shrimp and cook for about 3-5 minutes. Try a taste and add a little more salt if need be.
Serve over hot cooked rice