Shrimp Panang Curry – Shrimp panang curry is tangy, creamy, and packs a nice, subtle heat. I love eating out, especially Thai food, but there is something about making Thai curry at home. Our recipe for easy panang curry is the perfect meal for busy weeknights since you can count on it to be ready and on your table in 30 minutes! We pair ours with steaming hot jasmine rice and top it with fresh Thai basil.
WHAT IS PANANG CURRY?
Panang curry also spelled “phanaeng,” is a Thai-style curry that originates from the island of Penang. The dish gets its name from a Khymer word meaning cross, which refers to how they crossed chickens’ legs before cooking them on the grill to prepare authentic panang curry. Today, it’s one of the most well-known Thai meals throughout the world- known for its nutty, sweet, and aromatic flavor.
WHAT IS PANANG CURRY PASTE?
The intense flavor and rich aromatics that make up a great-tasting Thai curry are attributed to curry paste. Ingredients for Panang curry paste vary from region to region and home to home, combining ingredients like Thai red chilies, peanuts, galangal, cilantro, garlic, shallots, kaffir lime leaves, shrimp paste, and lemongrass to make homemade curry paste. Since many of these ingredients aren’t readily available in the United States and other regions, I recommend buying a store-bought paste to make it easy on yourself.
WHAT YOU NEED TO MAKE THIS RECIPE
- Shrimp: I use jumbo shrimp because that’s what was on sale the week I planned to make it. You can also try extra-large or colossal shrimp if you prefer something a bit more filling.
- Panang Curry Paste: When it comes to Thai curry paste, we have tried them all; Maesri Panang curry paste is the best by far! It’s also one of the few curry pastes that are vegetarian and vegan-friendly; Mae Ploy is a tasty alternative.
- Coconut Oil: Coconut oil breaks down the curry paste and flavors the dish.
- Vegetables: I use yellow onion, red bell pepper, and shiitake mushrooms, but feel free to use what you have.
- Kaffir Lime Leaves: These leaves add a unique flavor to the curry; scrunch the leaves in your palm before use to release more of the leaf’s natural oils. And don’t worry about waste, kaffir lime leaves can be frozen after use. They change in color after freezing but retain all their flavor.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Coconut Milk: Coconut milk is a staple in Thai cuisine; be sure to use full-fat coconut milk for the perfect consistency.
- Fish Sauce: This tasty fermented sauce provides an added boost to curries.
- Basil: Bites of curry with Thai basil are the best ones, in my opinion!
SUBSTITUTIONS AND VARIATIONS
I love how flexible curries can be, especially when it comes to the ingredients. It may deviate from truly authentic panang curry, but what home cook doesn’t improvise a little? Here are some suggestions for substitutions and variations that will take it to the next level for you and your taste buds.
- Vegetables: Replace the vegetables or add more. I like to include zucchini, snap peas, squash, bamboo shoots, potatoes, and bean sprouts on occasion.
- Nuts: Top the curry with toasted cashews or peanuts.
- Sauce: Stir a tablespoon of peanut butter into the curry for a boost of flavor.
- Protein: Use chicken, beef, fish, or tofu instead of shrimp.
HOW TO MAKE SHRIMP PANANG CURRY
The full recipe with measurements is in the recipe card below.
Defrost the shrimp in a mixing bowl. De-vein and remove the tails. Set them aside.
Warm Panang curry paste and coconut oil in a wok until fragrant, about 2 minutes.
Add onions, peppers, and garlic. Cook over medium heat until they become translucent and soften.
Pour one can of coconut milk into the pan. Increase the heat and bring the mixture to a boil.
Reduce the heat to a light simmer and add mushrooms, keffir lime leaves, and the remaining coconut milk. The curry should thicken after 5 minutes.
Stir in the reserved shrimp, and simmer for 5 minutes until fully cooked.
Off heat, add the fish sauce, and garnish with Thai basil leaves. Serve with jasmine rice, and enjoy!
COOKING TIPS
Below are a few cooking tips for boiling or simmering raw shrimp. First of all, cook what’s most comfortable for you. I use raw shrimp in this recipe simply because it was on sale the week I planned to make it.
- Defrost the shrimp, then peel and devein.
- Add the shrimp to already heated water, sauce, mixture, or in the case of this recipe, a curry.
- Simmer the shrimp for 5-8 minutes. You’ll know the shrimp is fully cooked when it turns from grey to bright pink.
- I use raw shrimp in this recipe; if you decide to use defrosted, pre-cooked shrimp, decrease the cooking time to 2-3 minutes, so you don’t end up with overcooked shrimp.
- Before using kaffir lime leaves, scrunch the them in your palm to release more of the leaf’s natural oils.
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SERVING SUGGESTIONS
- Jasmine Rice, Brown Rice, Coconut Cauliflower Rice, Coconut-Lime Rice
- Pad Pak
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; it will keep for 2-3 days.
- Freeze – Allow the dish to cool, then add the curry to a freezer-safe container or bag. It will freeze for up to 3 months.
- Thaw – When you’re ready to eat, defrost it in the fridge overnight.
- Reheat – Warm leftovers on the stovetop to avoid over-cooking the shrimp.
- Repurpose – Build a rice bowl or make a tasty lettuce wrap and top it with Serrano Crema.
FREQUENTLY ASKED QUESTIONS
What’s the difference between panang Thai curry and red Thai curry?
The difference comes down to the 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.
Can I make panang curry vegetarian? Can I make it vegan?
You sure can! Tofu, seitan, and more vegetables are always great options with Thai curry. The brand of Thai curry paste I use is one of the few that market as vegan; it also happens to be the tastiest! Finally, use vegan fish sauce flavored with seaweed or marmite to provide umami for the dish.
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.
YOU SHOULD ALSO TRY:
Shrimp Panang Curry
Equipment
- Wok , or Heavy-Bottomed Pan
Ingredients
- 2 pounds jumbo shrimp, raw
- 1 can Panang Thai Curry Paste, 4-ounce, whole can for spicy, 1/2 can for mild
- 1 tablespoon coconut oil
- 1 medium yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 3 cloves garlic, minced
- 1 ½ can coconut milk, full-fat, plus more if you prefer less spicy
- 1 package shiitake mushrooms, quartered
- 3-4 kaffir lime leaves
- 1 tablespoon fish sauce
- Thai basil, to garnish
- 1 lime, zested, slices to garnish
Instructions
- Defrost the shrimp in a mixing bowl. Devein and remove the tails. Set aside.
- Warm Panang curry paste and coconut oil in a wok until fragrant, about 2 minutes.
- Add onions, peppers, and garlic. Cook over medium heat until the onions become translucent and soften.
- Pour one can of coconut milk into the pan. Increase the heat and bring the mixture to a boil.
- Reduce the heat to a light simmer and add mushrooms, kaffir lime leaves, and the remaining coconut milk. The curry should thicken after 5 minutes. If the curry doesn't thicken, add two tablespoons of cold water and stir to combine.
- Stir in the reserved shrimp, and simmer for 5 minutes until fully cooked.
- Off heat, add the fish sauce, and garnish with Thai basil leaves. Serve with jasmine rice, and enjoy!
Notes
- Defrost the shrimp, then peel and devein.
- If the curry doesn’t thicken, add two tablespoons of cold water and stir to combine.
- Add the shrimp to already heated water, sauce, mixture, or in the case of this recipe, a curry.
- Simmer the shrimp for 5-8 minutes. You’ll know the shrimp is fully cooked when it turns from grey to bright pink.
- I use raw shrimp in this recipe; if you decide to use defrosted, pre-cooked shrimp, decrease the cooking time to 2-3 minutes, so you don’t end up with overcooked shrimp.
- Before using kaffir lime leaves, scrunch the them in your palm to release more of the leaf’s natural oils.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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.
RJ
Wednesday 8th of June 2022
This has to be my favorite Thai curry from the Jamil Ghar! I keep going back. Really easy to make and it's a great weeknight meal.
Tressa Jamil
Wednesday 8th of June 2022
Isn't it such a convenient meal for those busy nights? I am happy you enjoyed it.