Shrimp Panang curry is an easy, one-pot meal that comes together in just 30 minutes, making it perfect for a busy weeknight with steamed jasmine rice.
What is Panang Curry?
Panang curry or phanaeng, is a balanced, aromatic Thai curry that originates from the island of Penang. The name is said to come from the Khmer word for “cross,” referring to the traditional method of crossing a chicken’s legs before cooking. While the name suggests chicken, you can make Panang curry with mixed veggies, tofu, beef, pork, prawns, and even shrimp.
Key Ingredients
Shrimp Panang curry is one of those meals that tastes like it’s been cooking all day, but in reality? You can have it on the table in less than 30 minutes. Here’s what you need to make it.
- Shrimp: Large or jumbo shrimp work best. Peel and devein before cooking, and adjust the cook time depending on their size since shrimp cook quickly,
- Coconut Oil: Bloom the curry paste in coconut oil.
- Panang Curry Paste: When it comes to Thai curry pastes, I’ve tried them all—Maesri Panang curry paste is hands-down the best store-bought curry paste. Mae Ploy curry paste is another solid option. Use the whole can for a spicier curry, or half for a milder flavor.
- Vegetables: Yellow onions, red bell pepper, minced garlic, and shiitake mushrooms are my go-tos, but this shrimp Panang curry recipe is flexible. Use whatever you have.
- Coconut Milk: Full-fat coconut milk gives the curry its velvety texture and balances the heat of the paste.
- Kaffir Lime Leaves: Kaffir lime leaves add a citrusy aroma. Gently scrunch the leaves before adding them to release their oils. You can freeze leftover leaves. They will darken, but the flavor stays the same.
- Fish Sauce: Just a splash of fish sauce is all you need for extra umami.
- Basil: Top the shrimp curry with fresh Thai basil leaves to tie everything together.
What’s in Panang Curry Paste?
Panang Thai curry paste varies by region and even from one household to the next. Most versions include Thai red chiles, peanuts, galangal, fresh cilantro, garlic, shallots, kaffir lime leaves, lemongrass, and sometimes shrimp paste. Together, these ingredients create Panang’s signature flavor.
Since many of these ingredients are hard to find outside Thailand, I use store-bought curry paste to keep things simple.
Additions and Substitutions
I love how flexible curries are, especially when it comes to mixing and matching ingredients. And honestly, what home cook doesn’t improvise a little? Here are some suggestions to make this shrimp Panang curry recipe your own.
- Get your veggies in. Toss in some sliced zucchini, snap peas, squash, green beans, bamboo shoots, diced potatoes, bean sprouts, or fresh spinach leaves.
- Go nuts. Finish the curry with toasted cashews or peanuts, or stir a tablespoon of peanut butter with the coconut milk.
- Swap the protein. Replace the shrimp with tofu, pork, chicken, beef, or fish.
- Sweeten the curry. Stir in a little palm sugar or brown sugar to sweeten the Thai Panang curry.
How to Make Shrimp Panang Curry
The full recipe with measurements is in the recipe card below.
Step 1: Remove the tails and heads from the shrimp, and set them aside.
Step 2: Warm coconut oil and Panang curry paste in a wok or large sauté pan for 2-3 minutes.
Step 3: Add the onions, bell peppers, and garlic. Cook over medium heat until the onions and peppers soften.
Step 4: Stir in 1 can of coconut milk, then increase the heat to bring the mixture to a boil.
Step 5: Lower the heat and add the mushrooms, kaffir lime leaves, and the remaining can of coconut milk. Simmer for 5-7 minutes until the curry thickens.
Step 6: Add the reserved shrimp and continue cooking for 3-5 minutes, depending on the size of your shrimp. Remove the dish from the heat, then stir in the fish sauce.
If you enjoy shrimp Panang curry, try one of these dinner recipes!
How to Serve Shrimp Panang Curry
Set up a simple topping bar so everyone can customize their curry. Offer fresh Thai basil, cilantro, crushed peanuts, lime wedges, fried shallots, and Thai chili powder or red pepper flakes for those who prefer their curries Thai hot.
Serve it over steamed jasmine rice, brown rice, rice noodles, or even cauliflower rice. And a simple cucumber carrot salad or green papaya salad is a refreshing contrast to the creamy curry.
What To Do With Leftovers
- Refrigerate: Store leftover curry in an airtight container for 3-4 days.
- Freeze: Let the dish cool and transfer it to a freezer-safe container or bag. Freeze shrimp Panang curry for 4-6 months.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Reheat: Warm gently on the stovetop over low heat to avoid overcooking the shrimp. Add a splash of coconut milk or water if the sauce thickens too much.
Frequently Asked Questions
What’s the difference between Panang Thai curry and red Thai curry?
The difference comes down to the curry paste. Panang curry gets its flavor from a concentrated Panang curry paste, which typically contains dried red chilies, lemongrass, galangal, kaffir lime zest, garlic, shallots, coriander seed, cumin, and shrimp paste. The result is a deep flavor without overwhelming heat (unless you want it to).
The primary ingredient they share is dried red chilis, which red curry paste incorporates more of, making it spicier than Panang.
Where can I buy Panang curry paste?
Some major grocery stores do carry Panang curry paste in the international section, but the selection can be hit or miss. If you have access to a local Asian market, that’s usually your best bet for better quality and more authentic options like Maesri.
If you can’t find Panang specifically, grab a good red curry paste and blend it with a handful of roasted peanuts and a little extra lemongrass in a mortar and pestle or food processor. It won’t be identical, but it’ll get you very close to that rich, nutty Panang flavor.
Is Panang curry spicy?
Panang is milder than Thai red curry or Thai green curry, and has a tangy, savory flavor rather than intense heat.
Can I use frozen shrimp?
If all you have is frozen shrimp, that’s okay! Place the sealed bag of frozen shrimp in a large mixing bowl with cold water for 20 minutes, changing the water as needed. Drain the shrimp and pat them dry before tossing them in the marinade.
More Quick Dinner Ideas:
Shrimp Panang Curry
- 2 pounds large or extra-large shrimp
- 1 tablespoon coconut oil
- 1 can (4 ounces) Panang curry paste
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 2 cans (15 ounces) coconut milk
- 1 package shiitake mushrooms, quartered
- 3-4 kaffir lime leaves
- 1-2 teaspoons lime zest
- 1 tablespoon fish sauce
- 1 bunch Thai basil leaves
- Remove the tails and heads from the shrimp, and set them aside.
- Warm coconut oil and Panang curry paste in a wok or large sauté pan for 2-3 minutes.
- Add the onions, bell peppers, and garlic. Cook over medium heat until the onions and peppers soften.
- Stir in 1 can of coconut milk, then increase the heat to bring the mixture to a boil.
- Lower the heat and add the mushrooms, kaffir lime leaves, and the remaining can of coconut milk. Simmer for 5-7 minutes until the curry thickens.
- Add the reserved shrimp and continue cooking for 3-5 minutes, depending on the size of your shrimp. Remove the dish from the heat, then stir in the fish sauce.
Naomi
Tuesday 22nd of April 2025
When do you add the lime zest?
Ali
Friday 26th of May 2023
Wow, this Shrimp Panang Curry is a flavor explosion! In just 30 minutes, I had a delicious and satisfying meal on my table. I served it with jasmine rice and the fresh Thai basil took it to another level. I can't wait to make it again!
Amanda Thompson
Friday 26th of May 2023
I just made this Shrimp Panang Curry for dinner and it blew me away! The flavors were incredibly authentic, and the tangy creaminess with a hint of heat was spot on. It truly felt like I was dining at a Thai restaurant. Plus, it was so quick and easy to make, perfect for a busy weeknight. This recipe is definitely a keeper! Thank you for sharing it
Tar
Tuesday 7th of March 2023
I think in Step 4 you mean ine can of coconut milk, not oil!
Tressa Jamil
Tuesday 7th of March 2023
Wow, thank you so much for catching that! I have made the necessary changes.
Matt W.
Tuesday 12th of July 2022
Definitely one of my favorites, as well as one of my kids' favorites! I tried adding toasted cashews as well and it gave it a nice texture. Great flavor and a nice dish to mix up the usual rotation.
Tressa Jamil
Tuesday 12th of July 2022
You've got to love a meal that adults and kids all enjoy! So happy you liked it.