Shrimp Panang Recipes

EASY PANANG SHRIMP CURRY

Steps:

• Heat coconut oil in a large skillet over medium heat. When coconut oil is fragrant, add sliced onions and peppers. Saute for 2-3 minutes.
• Remove the tails from the shrimp and then add it to the pan and saute for 2-3 minutes.
• Add the entire jar of Panang curry simmer sauce to the pan and bring to a boil. Once boiling, reduce the heat to low, and let simmer on low for 10 minutes.
• Add lime juice to taste and then serve immediately over basmati rice with red pepper flakes, more lime juice, and fresh cilantro.

PANANG CURRY

Steps:

• In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
• Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
• Add curry paste - start with 2 tablespoons and add more if you want spicier - and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
• Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
• Serve with rice.

THAI PANANG CURRY WITH PRAWNS (SHRIMP)

Steps:

• Toast the peanuts in a dry pan over medium heat, stirring often until turning golden.
• Grind the peanuts to crumbs in a blender or spice grinder. Add the curry paste, onion, pepper and coriander and 1 tablespoon of water and blend to combine.
• Heat the oil in a large pan or skillet over medium-high heat. Cook stirring often for 2 minutes until fragrant.
• Add the combined coconut milk and cream. Stir to combine, then bring to a boil for a couple of minutes until slightly thickened,
• Add the beans and capsicum and bring back to a simmer. Cook for 1 minute.
• Add the prawns and cook for 2-3 minutes until starting to curl up and turn white.
• Add the rest of the ingredients - palm sugar, fish sauce, kaffir lime leaves and bean sprouts. Stir and cook for a further 1-2 minutes until the prawns are fully cooked.
• Add a little water if you want to thin out the sauce, then taste for seasoning. Add a dash of fish sauce for saltiness, little more palm sugar for sweetness or a squeeze of lime for zing.
• Remove the kaffir lime leaves then serve immediately over rice. Add lime wedges, sliced chilli and herbs.

THAI PANANG CURRY WITH VEGETABLES

Steps:

• If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
• To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
• Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
• Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
• Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

PANANG KUNG (PRAWN PANANG CURRY)

Steps:

• Heat the oil in a sauce pan.
• Add the panang curry paste and saute until fragrant, about a minute.
• Add the coconut milk, lime juice, fish sauce and sugar and simmer for 15-20 minutes to thicken.
• Add the shrimp and red pepper and simmer until the shrimp is cooked, about 5 minutes.
• Serve garnished with peas, cilantro, chilies and peanuts.

PANANG CURRY WITH CHICKEN

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

BEST THAI PANANG CURRY RECIPE WITH CHICKEN

Steps:

• Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
• Sauté finely chopped onions in hot coconut oil until onion is translucent.
• Add roughly chopped galangal, lemon grass.
• Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
• Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
• Mix chicken and veggies together. Continue cooking it for a minute more.
• Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
• Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can't get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
• Cook stirring regularly for 2 minutes.
• Simmer flame. Pour in thick coconut milk. Give it a good stir.
• Let it cook for 5-7 minutes or until chicken is fully cooked.
• Add few Thai basil leaves. Stir.
• Turn off flame. Thai Chicken Panang Curry is ready.
• It's great when served with steamed jasmine rice.
• You can also serve Thai Panang curry with rice noodles.

THE BEST THAI PANANG CHICKEN CURRY

Steps:

• Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
• Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
• Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
• Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.

PANANG CURRY

Steps:

• Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
• Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
• Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
• Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
• Serve over hot cooked rice.

SHRIMP PANANG

Steps:

• Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.
• Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
• Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.

KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY

Steps:

• For the Curry: makes 12 ounces-3 ounces per dish.
• In a small saucepan add all ingredients and bring to a boil. Slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.
• For the Batter:
• makes 1 3/4 cups batter.
• Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor. Pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled.
• For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
• .
• Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.
• For the Assembly:.
• Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp. Garnish each plate with 2 pieces of cilantro sprigs and fine chiffonade of lime leaf.
• *These types of ingredients can be found at Asian specialty food stores and many supermarkets.

SHRIMP PANANG

Steps:

• Preheat grill to medium high. Toss the shrimp with olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked, but just cooked through. Set aside. Heat vegetable oil in skillet over medium-high heat and add garlic, red onion and chili garlic sauce and cook, stirring, until the onion is softened. Add the coconut milk, fish sauce and chili powder and cook until reduced by about half. Add half and half and bring to a simmer. Cook until it thickens nicely. Spread some sauce on platter, arrange shrimp on top and spread with more sauce and then garnish with sliced peas. We served it with white rice and a bottle of the Pacific Rim Hahn Vineyard Chenin Blan