Categories: Asian
Ingredients
- 12-15 shrimp
- 11/2 tsp fish sauce
- 2 tsp oil
- 1 can coconut milk
- 3-4 tbsp red curry paste
- 10 kaffir lime leaves, 7 roughly torn, 3 finely julienned
- ~1 tsp fish sauce, to taste
- 11/2 Tbsp light brown sugar
- A handful red bell pepper and mushrooms
- A handful of red or green Thai chili peppers
- Jasmine rice for serving
- Semi-Homemade Panang Curry Paste
- 3-4 Tbsp red curry paste (see notes)
- 3/4 tsp toasted cumin seeds
- 1 1/2 tsp toasted coriander seeds
- 2 Tbsp roasted peanuts, unsalted
Directions
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Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.
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Add roasted peanuts and grind until fine.
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Mix the red curry paste into the ground spice mixture.
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FOR THE CURRY
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Add 1½ tsp fish sauce and oil to shrimp and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
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In a saute pan or a wok over medium high heat, add peppers and any other veggies and sauté. Then add shrimp and cook for about 30 seconds on each side. Then add 1 can coconut milk until thickened and creamy.
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Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
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Add brown sugar and torn kaffir lime leaves (or lime juice) and cook for a minute or so until the sugar is dissolved.
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Garnish with julienned kaffir lime leaves and more red peppers as desired.
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Serve with jasmine rice, enjoy!