Panang Shrimp Curry

This easy Thai recipe is different from my previous post for Red Thai Curry.  The Panang Curry paste is fried with the thicker part of coconut milk.  The Panang Curry recipe usually calls for beef, pork or chicken. I decided to make this dish with shrimp, and I got the idea of using butternut squash instead of bamboo shoots from Kevin of Closet Cooking. This is  more a soup curry. The combination of sweetness and spiciness of this dish is really good over steamed white rice. The aroma of the Kaffir lime and fresh basil makes a perfect combination of spice and flavors. I just love this easy Thai recipe, the colors are so lovely and inviting. If you are craving for Asian recipe, this is worth trying.

Ingredients:

1 lb of shrimp ( peeled and deveined )
2 cups of butternut squash (cubes and roasted)
1 cup of string beans (cut 3 inches long)
1 red bell pepper (cut into bite size)
½ cup green peas
2 red chillies ( optional depending on how spicy you like)
5 kaffir lime leaves (sliced thinly)
1 can (14 oz) coconut milk
¼ cup chicken stock or water
2-3 tablespoon of Panang curry paste (depending how spicy you like)
2 tablespoon of fish sauce
1 tablespoon of sugar
½ cup of fresh basil

Cooking Directions:

•  Pre- heat your wok or heavy sauce pan. Add 2-3 tablespoon of the thicker part of coconut milk to pan. See Note below.
• Add the panang curry paste, stir until oil surface.
• Add half of the coconut milk, chicken stock or water, kaffir lime leaves, roasted butternut squash, red bell pepper, sugar, string beans and fish sauce. Let is simmer until vegetables are tender, about 4-5 minutes. 
• Add the shrimp and peas and let it  cook for 3-4 minutes or until shrimp is cooked.
• Pour the remaining coconut milk, add the fresh basil and let it cook for 1-2 minutes.
• Serve hot over steamed white rice. Enjoy !

(Note: if you are using coconut milk in a can, do not shake before opening, the thicker part of coconut milk is the one floating on top).