Panang curry with shrimp is a quick and vibrant dish that comes together in just 20 minutes. The creamy coconut milk blends beautifully with the aromatic Panang curry paste, creating a rich base. The addition of pea eggplants, sliced red chili, and torn kaffir lime leaves adds layers of texture and flavor. The shrimp cook quickly, absorbing the fragrant curry, while fish sauce and a touch of sweetness balance the dish perfectly. Serve it hot...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Tear the kaffir lime leaves into small pieces and slice the red chili thinly. Remove all the seeds from the chili before slicing.
Heat a pan over medium heat and add the Panang curry paste, followed by the coconut milk. Stir and cook until well combined.
Once the curry paste mixture starts to boil, add the shrimp. Stir to combine and season with fish sauce and syrup or sugar substitute to enhance the sweetness.
Add the pea eggplants, sliced red chili, and kaffir lime leaves. Stir everything together and let it cook until the mixture boils again.
If you can't find pea eggplants, you can substitute with small green peas for a similar texture.
Adjust the sweetness and saltiness by tasting the curry after adding the fish sauce and syrup or sugar substitute.
For a spicier curry, leave the seeds in the red chili or add extra sliced chili.
Can I use chicken instead of shrimp?
Yes, you can substitute shrimp with chicken. Cut the chicken into bite-sized pieces and ensure it is fully cooked before serving.
What can I use if I don't have Panang curry paste?
If Panang curry paste is unavailable, you can use red curry paste as a substitute, though the flavor will be slightly different.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.
Can I make this dish less spicy?
To reduce the spiciness, use fewer red chilies or remove them entirely. You can also add more coconut milk to mellow the heat.
What is the best way to serve this curry?
This curry pairs well with steamed jasmine rice or rice noodles for a complete meal.
