Thai curries are quick, easy and super tasty. At their core is coconut milk, curry paste, fish sauce and sugar. You just need to add some meat and vegetables. This time I went with shrimp fort the meat and some red pepper and peas that I had on hand. Panang curry paste is similar to a red Thai curry with the addition of peanuts so feel free to add a spoonful of peanut butter to the sauce for even more peanuty goodness. I served the panang curry on a bed of coconut jasmine rice which helped to soak up all of the extra curry sauce.
Panang Kung (Prawn Panang Curry)
- 1 tablespoon peanut oil
- 1/4 cup panang curry paste
- 1 14 ounce can coconut milk
- 1 lime (juice)
- 1 tablespoon fish sauce
- 1 teaspoons palm sugar (grated, or white or brown sugar)
- 1 pound shrimp (peeled and deviened)
- 1 red pepper (sliced)
- 1/2 cup peas (blanched)
- 1/4 cup cilantro (loosely packed)
- 1 birds eye chili (thinly sliced)
- 1/4 cup peanuts (roasted and chopped)
- Heat the oil in a sauce pan.
- Add the panang curry paste and saute until fragrant, about a minute.
- Add the coconut milk, lime juice, fish sauce and sugar and simmer for 15-20 minutes to thicken.
- Add the shrimp and red pepper and simmer until the shrimp is cooked, about 5 minutes.
- Serve garnished with peas, cilantro, chilies and peanuts.