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.