Panang Coconut Curry with Shrimp
By Tested and perfected in the Sur la Table kitchen
Panang Coconut Curry with Shrimp
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
4 servings
- 1 tablespoon peanut or vegetable oil
- 1/4 cup Panang curry paste
- 1 (13 1/2-ounce) can full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoons grated palm sugar or light brown sugar, plus more as needed
- 2 teaspoons fish sauce, plus more as needed
- 3 (1/4-inch thick) galangal slices
- 2 stalks fresh lemongrass, thick white parts only, bruised, and cut into 3-inch pieces
- 3 lime leaves
- 1 red bell pepper, cut into 1-inch pieces (about 1 cup)
- 3 ounces shiitake mushrooms, stemmed and quartered (about 1 cup)
- 2 yard-long beans, cut into 2-inch pieces or 1 cup green beans
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
- 1/4 cup loosely packed fresh Thai basil leaves, roughly chopped, plus more for garnish
- Juice of 1 lime, plus more as needed
- Thinly sliced fresh Thai chiles, for garnish (optional)
- Steamed jasmine rice, for serving
This mouthwatering Thai curry gets its beautiful reddish color and bold aromatic flavors from panang curry paste. Mix up the flavors of this dish by substituting a prepared green curry paste and using chicken, pork, or firm tofu.
1. To a medium saucepan or wok set over medium heat, add oil and curry paste. Gently toast the curry paste using a wooden spoon to break up the pieces until darkened and aromatic, about 1 minute.
2. Add the coconut milk, broth, sugar, and fish sauce to the saucepan. Whisk ingredients thoroughly, increase the heat to medium-high, and bring to a simmer. Add the galangal, lemongrass, and lime leaves. Reduce heat to low and simmer until the sauce is fragrant and slightly thickened, 8 to 10 minutes. Add the bell pepper and simmer until softened, about 3 minutes. Add mushrooms and green beans and cook until vegetables are tender, about 3 minutes more. Add shrimp and cook until just pink in color, about 3 minutes more.
3. Remove curry from the heat. Taste and adjust seasoning with palm sugar and fish sauce. Stir in cilantro, basil, and lime juice. Remove the galangal slices and lemongrass pieces.
4. To serve: Transfer curry to a large warmed serving bowl. Garnish with cilantro, basil, and chiles. Serve with steamed jasmine rice on the side.
1. To a medium saucepan or wok set over medium heat, add oil and curry paste. Gently toast the curry paste using a wooden spoon to break up the pieces until darkened and aromatic, about 1 minute.
2. Add the coconut milk, broth, sugar, and fish sauce to the saucepan. Whisk ingredients thoroughly, increase the heat to medium-high, and bring to a simmer. Add the galangal, lemongrass, and lime leaves. Reduce heat to low and simmer until the sauce is fragrant and slightly thickened, 8 to 10 minutes. Add the bell pepper and simmer until softened, about 3 minutes. Add mushrooms and green beans and cook until vegetables are tender, about 3 minutes more. Add shrimp and cook until just pink in color, about 3 minutes more.
3. Remove curry from the heat. Taste and adjust seasoning with palm sugar and fish sauce. Stir in cilantro, basil, and lime juice. Remove the galangal slices and lemongrass pieces.
4. To serve: Transfer curry to a large warmed serving bowl. Garnish with cilantro, basil, and chiles. Serve with steamed jasmine rice on the side.