Craving a vibrant, flavorful meal that's ready in under 30 minutes? Look no further! This Panang Curry Shrimp recipe delivers a taste of Thailand right to your kitchen, without the complicated steps. It's the perfect blend of sweet, spicy, and creamy, making it a fantastic addition to your repertoire of quick dinner ideas and healthy meals. Get ready to impress yourself (and maybe some dinner guests!) with this surprisingly easy homemade cooking masterpiece.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons Panang curry paste (adjust to your spice preference)
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked rice, for serving
Instructions:
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Prep the Shrimp: Pat the shrimp dry with paper towels. This helps them brown nicely when cooking. Season lightly with salt and pepper.
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Sauté Aromatics: Heat the coconut oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 3-5 minutes. Stir in the garlic and red bell pepper and cook for another 2 minutes, until slightly softened.
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Bloom the Curry Paste: Add the Panang curry paste to the skillet and cook for 1 minute, stirring constantly, to release its fragrant oils. This step is crucial for unlocking the full flavor of the curry paste.
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Simmer the Sauce: Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
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Add Shrimp and Broth: Add the shrimp and vegetable broth to the skillet. Cook for 3-5 minutes, or until the shrimp is pink and cooked through. Be careful not to overcook the shrimp, as they will become tough.
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Garnish and Serve: Remove from heat and stir in half of the cilantro. Serve hot over cooked rice, garnished with the remaining cilantro.
Cooking Tips for the Best Panang Curry Shrimp:
- Adjust the Spice: Panang curry paste varies in spiciness. Start with less and add more to taste, especially if you're sensitive to heat. You can also add a pinch of cayenne pepper for extra zing.
- Don't Overcook the Shrimp: Overcooked shrimp becomes rubbery. Cook just until pink and opaque.
- Full-Fat Coconut Milk is Key: Full-fat coconut milk provides the richness and creaminess that makes this dish so satisfying. Light coconut milk will result in a thinner sauce.
- Fresh Ingredients: Using fresh cilantro and bell peppers makes a big difference in the flavor.
Variations:
- Chicken or Tofu: Substitute shrimp with 1 pound of boneless, skinless chicken breasts (cut into bite-sized pieces) or firm tofu (pressed and cubed). Adjust cooking times accordingly.
- Vegetables: Add other vegetables like broccoli florets, snow peas, or sliced zucchini during the last few minutes of cooking.
- Peanut Butter: For an extra layer of richness and flavor, stir in 1-2 tablespoons of peanut butter along with the coconut milk.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 15-20g
This Panang Curry Shrimp recipe is a delicious and easy way to enjoy a healthy and satisfying meal. It's a perfect example of how simple homemade cooking can deliver incredible flavor. Enjoy!