Shrimp panang curry is rich, creamy, and mildly spicy with a hint of nuttiness. This easy, one-pot meal comes together in just 30 minutes, making it perfect for busy weeknights. Serve it with a bowl of steaming jasmine rice to round out the dish.
What is Panang Curry?
Panang curry, or phanaeng, is a rich Thai curry that traces its roots back to the island of Penang. The name is said to come from the Khmer word for cross, referring to the traditional way cooks would cross a chicken’s legs before cooking it. Today, Panang curry is one of the most popular Thai meals.
What is Panang Curry Paste?
Panang Thai curry gets its bold, signature flavor from a highly concentrated curry paste. Panang curry paste varies by region and household, but typically includes Thai chiles, peanuts, galangal, cilantro, garlic, shallots, kaffir lime leaves, lemongrass, and sometimes shrimp paste.
Since many of these ingredients can be hard to find outside of Thailand, I recommend using a store-bought curry paste to keep things simple.
Key Ingredients
- Shrimp: Use large, extra-large, or even jumbo shrimp for this shrimp panang curry recipe; just adjust the cooking time based on the size.
- Coconut Oil: Start with coconut oil to bloom the curry paste and flavor the dish.
- Panang Curry Paste: When it comes to Thai curry paste, I’ve tried them all—Maesri Panang curry paste is hands-down the best. It’s also one of the few curry pastes that are both vegetarian and vegan. Mae Ploy curry paste is a tasty alternative. Use a whole 4-ounce can for more heat and half a can for a milder flavor.
- Vegetables: Simmer the shrimp alongside yellow onion, red bell pepper, minced garlic, and Shiitake mushrooms, or use whatever vegetables you have on hand.
- Coconut Milk: A staple in Thai cuisine, coconut milk gives the shrimp curry its rich, creamy texture.
- Kaffir Lime Leaves: Kaffir lime leaves add a citrusy aroma that’s hard to beat. Scrunch the leaves in your hand to release their oils before tossing them in. You can also freeze leftover leaves; they’ll change color, but they retain all their flavor.
- Lime Zest: Brighten the curry with fresh lime zest from two limes.
- Fish Sauce: A splash of fish sauce provides a salty, umami boost.
- Basil: Bites of curry Panang with fresh Thai basil are the best ones, in my opinion.
Additions and Substitutions
I love how flexible Thai curries are, especially when it comes to mixing and matching ingredients. And honestly, what home cook doesn’t like to improvise a little? Here are some suggestions to make this shrimp panang curry recipe your own.
- Get your veggies in. Try tossing in some zucchini, snap peas, squash, bamboo shoots, potatoes, bean sprouts, or spinach leaves.
- Just go nuts. Finish the curry with toasted cashews or peanuts, or stir a tablespoon of peanut butter into the curry.
- Swap the protein. Replace the shrimp with tofu, pork, chicken, beef, or fish.
- Sweeten the curry. Add a little palm sugar to give the dish a subtle, caramel-like sweetness.
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 one can of coconut milk and increase the heat to bring the mixture to a boil.
Step 5: Lower the heat and add the mushrooms, kaffir lime leaves, lime zest, and another can of coconut milk. Simmer for 5 minutes until the curry thickens.
Step 6: Add the reserved shrimp and cook for 5 minutes.
Step 7: Remove the dish from heat, then stir in the fish sauce and garnish with Thai basil leaves to serve.
If you enjoy shrimp panang curry, try more dinner recipes!
Serving Suggestions
- Garnish: Thai Basil, Thai Chiles, Lime Wedges, Fried Shallots
- Rice: Jasmine White Rice, Brown Rice, Coconut Cauliflower Rice, Coconut-Lime Rice, Basmati Rice
- Fruit: Green Papaya Salad
- Add Extra Veggies: Pad Pak, Broccoli, Broccoletti, Zucchini and Squash, Green Beans
What To Do With Leftovers
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Let the dish cool and transfer the curry to a freezer-safe container or bag. Shrimp panang curry freezes for 4-6 months.
- Thaw: Defrost the leftover curry in the refrigerator overnight.
- Reheat: Warm leftovers on the stovetop over low-medium heat to avoid overcooking the shrimp.
Frequently Asked Questions
What’s the difference between panang Thai curry and red Thai curry?
The difference in flavor comes down to the curry paste. Panang curry paste includes tangier ingredients and often includes red chilies, peanuts, cilantro, garlic, shallots, kaffir lime leaves, lemongrass, and shrimp paste. The primary ingredient they share is red chilis, which red Thai curry paste incorporates more of, making it spicier than panang.
Where can I buy panang curry paste?
Some major grocery stores carry panang curry paste in the International section, but I am not a fan of the brands they carry. Your best bet is taking a trip to your local Asian market. I am loyal to Maesri curry paste, but Mae Ploy is a great alternative. If you can’t find paste for panang curry, buy red curry paste and use a mortar and pestle or food processor to add lemongrass and peanuts; this will get you pretty close to the authentic flavor.
Is panang curry spicy?
The curry is nutty, creamy, tangy, and slightly spicy. If you’re concerned about heat, consider reducing the curry paste or adding peanut butter to tone it down. You can also use more coconut milk.
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 one can of coconut milk and increase the heat to bring the mixture to a boil.
- Lower the heat and add the mushrooms, kaffir lime leaves, lime zest, and another can of coconut milk. Simmer for 5 minutes until the curry thickens.
- Add the reserved shrimp and cook for 5 minutes.
- Remove the dish from heat, then stir in the fish sauce and garnish with Thai basil leaves to serve.
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.