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
- Heat oil in a small sauce pan. Add curry paste and fry to 2 to 3 minutes.
- 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.
- Sauté shrimp, add to curry sauce and serve over rice. Sprinkle with cilantro.