Panang Shrimp Curry Recipe

Panang Shrimp Curry is a flavorful Thai dish made with succulent shrimp cooked in a rich and creamy curry sauce. The curry paste, made from a blend of aromatic spices and herbs, adds a depth of flavor to the dish. The shrimp is cooked until tender and then simmered in the curry sauce, allowing the flavors to meld together. This dish is best served over steamed rice or with naan bread for a satisfying and delicious meal.

4.5
22 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Panang Shrimp Curry
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ingredients serve

Ingredients for Panang Shrimp Curry Recipe

  • 1/4 pound Shrimp, Peeled And Deveined
  • 1/2 tablespoon Panang Curry Paste
  • 1/4 can Coconut Milk
  • 1/4 tablespoon Fish Sauce
  • 1/4 tablespoon Lime Juice
  • 1/4 teaspoon Sugar
  • 1/2 tablespoon Oil
  • as needed Fresh Cilantro, For Garnish
  • as needed Sliced Red Chili, For Garnish

Directions: 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.
Nutrition
value
332
calories per serving
17 g Fat27 g Protein17 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    27g
  • Carbs
    17g
  • Fiber
    6g

MacroNutrients

  • Carbs
    17g
  • Protein
    27g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    107mg
  • Iron
    3mg
  • Vitamin A
    695mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    109mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    155mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    87mg
  • Manganese
    < 1mg
  • Phosphorus
    290mg
  • Selenium
    49mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp