Shrimp Panang Curry


One of the first authentic Thai dishes we have ever made, loved it and haven’t looked back since!


  • Shrimp
  • 1 14 oz. Can Coconut Milk
  • 2 Tbsp Red Curry Paste
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 6 Kaffir lime leaves, sliced thin
  • 1-3 Thai Chilies


Cooking Directions

1. Heat coconut milk and add red curry paste. When fragrant, fish sauce, sugar, kaffir lime leaves and thai chilies. Stir for a few minutes and add frozen shrimp. Continue cooking until shrimp are cooked (3-5min).

2. Serve over steamed rice.

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