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panang curry shrimp with white rice and vegetables in a black bowl

Panang Curry Shrimp

shrimp, panang curry, coconut milk, jasmine rice

STARS

Panang curry takes its name from the city island off the West coast of Peninsular Malaysia. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry. Coat tender shrimp, cremini mushrooms, green beans, and red bell peppers in creamy curry. Serve with jasmine rice to soak up all the flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Panang Curry Shrimp

  • 1 cup jasmine rice
  • 1 pound green beans, trimmed
  • 1 tablespoon canola oil
  • 1 pound large shrimp, peeled and deveined
  • 1 red bell pepper, sliced thinly
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons red curry paste
  • 1 15-ounce can coconut milk
  • 1 cup chicken stock
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 2 makrut lime leaves
  • Salt and pepper to taste
Directions
1
Combine the rice, 2 cups of water and a pinch of salt in a saucepan and bring to a simmer. Cover, reduce heat to low, and simmer until the grains are tender, about 20 minutes. 
2
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2 to 4 minutes, until bright green. then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1 to 2 minutes. 
3
In a large skillet, heat the oil. Add the shrimp and cook, stirring, until no longer pink. Remove to a plate. Add the bell pepper and mushrooms and cook until softened. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, chicken stock, fish sauce, brown sugar, lime leaves, salt and pepper and bring to a simmer. Reduce the heat and simmer for 10 minutes. Stir in the green beans and chicken.
4
To serve, divide the rice and curry between plates.

Panang Curry Shrimp

shrimp, panang curry, coconut milk, jasmine rice

STARS

Panang curry takes its name from the city island off the West coast of Peninsular Malaysia. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry. Coat tender shrimp, cremini mushrooms, green beans, and red bell peppers in creamy curry. Serve with jasmine rice to soak up all the flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Panang Curry Shrimp

  • 1 cup jasmine rice
  • 1 pound green beans, trimmed
  • 1 tablespoon canola oil
  • 1 pound large shrimp, peeled and deveined
  • 1 red bell pepper, sliced thinly
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons red curry paste
  • 1 15-ounce can coconut milk
  • 1 cup chicken stock
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 2 makrut lime leaves
  • Salt and pepper to taste

Directions

1
Combine the rice, 2 cups of water and a pinch of salt in a saucepan and bring to a simmer. Cover, reduce heat to low, and simmer until the grains are tender, about 20 minutes. 
2
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2 to 4 minutes, until bright green. then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1 to 2 minutes. 
3
In a large skillet, heat the oil. Add the shrimp and cook, stirring, until no longer pink. Remove to a plate. Add the bell pepper and mushrooms and cook until softened. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, chicken stock, fish sauce, brown sugar, lime leaves, salt and pepper and bring to a simmer. Reduce the heat and simmer for 10 minutes. Stir in the green beans and chicken.
4
To serve, divide the rice and curry between plates.