Shrimp Panang Curry
A rich, creamy Thai-style curry with tender shrimp, fragrant panang curry paste, and a hint of fresh mint. Ready in about 30 minutes, this comforting dish is perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 13.5 fl oz coconut milk
- 3 tbsp panang curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 whole lime
- ¼ cup fresh mint leaves
- 2 cups cooked jasmine rice
Instructions
- 1
In a large skillet or wok, heat 1 tbsp of the coconut milk over medium heat until it starts to sizzle, about 1 minute.
- 2
Add 3 tbsp panang curry paste and stir-fry until fragrant, about 1-2 minutes, until the paste darkens slightly.
- 3
Pour in the remaining coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar. Stir to combine and bring to a gentle simmer, about 3-4 minutes, until the sauce thickens slightly.
- 4
Add 1 lb shrimp and cook, stirring occasionally, until they turn pink and opaque, about 4-5 minutes. Do not overcook.
- 5
Remove from heat and squeeze in the juice of 1 lime. Taste and adjust seasoning if needed.
- 6
Serve immediately over 2 cups cooked jasmine rice, garnished with 1/4 cup fresh mint leaves.
Tools you’ll need
- Large skillet or wok
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
