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Thai Shrimp With Panang Curry

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| Servings: 6 to 8 servings

Ingredients

  • ¾ pound medium raw shrimp, peeled and deveined
  • Rice for 6-8
  • 1 to ½ tablespoons panang or green curry paste
  • 1 cup coconut milk
  • 2 tablespoons nampla
  • 1 tablespoon sugar
  • 2 tablespoons ginger
  • 2 tablespoons cilantro chopped
  • 1 tablespoons oil

Instructions

  1. Heat oil in a small sauce pan. Add curry paste and fry to 2 to 3 minutes.
  2. Add coconut milk, nampla, sugar and ginger. Bring to a boil and cook on medium high heat for 10 minutes. You can make this the day ahead and reheat it before you sauté the shrimp.
  3. Sauté shrimp, add to curry sauce and serve over rice. Sprinkle with cilantro.
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