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Shrimp panang curry in a bowl with basil.

Shrimp Panang Curry

Tressa Jamil
Creamy, tangy, and sweet, our shrimp panang curry pairs with perfectly steamed jasmine rice for a tasty, easy-to-make weeknight meal!
5 from 8 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 Servings
Calories 518 kcal
Ingredients
  
  • 2 pounds jumbo shrimp, (fresh or frozen)
  • 1 can Panang Thai Curry Paste, 4-ounce, whole can for spicy, ½ can for mild
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 3 cloves garlic, minced
  • 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
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 518 kcal | Carbohydrates: 16 g | Protein: 36 g | Fat: 37 g | Saturated Fat: 30 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.02 g | Cholesterol: 286 mg | Sodium: 1663 mg | Potassium: 877 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1384 IU | Vitamin C: 45 mg | Calcium: 165 mg | Iron: 6 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!