Thai Panang Curry with Shrimp
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Shrimp are served in a Thai panang sauce and are bursting with vibrant flavors, blending spicy notes with a hint of heat and sweetness. Large peeled shrimp are coated with Thai seasoning and grilled on skewers: just one minute per side is enough to ensure they're not overcooked and develop their wonderful texture. Serve them on a bed of a thick sauce made with coconut milk, cream, and olive oil, flavored with Thai curry paste, fish sauce, and chili powder. Shrimp can also be served with any raw or blanched vegetables, such as sugar snap peas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 large shrimp (about 0.6 kg), shelled and deveined, leaving the tails on
- 1 tbsp Thai seasoning
- 3 tablespoons of vegetable oil
- 4 cloves garlic, crushed
- Half a red onion, chopped
- 2 teaspoons Thai panang curry paste
- 1/3 cup extra-virgin olive oil
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 tsp chili powder with paprika
- 1/4 cup heavy cream
- Thinly sliced sugar snap peas or other vegetables, for serving
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Recipes with similar ingredients: shrimps, curry paste, fish sauce, chili seasoning, paprika, coconut milk, cream, sugar snap peas
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. In a bowl, toss the shrimp with olive oil and Thai seasoning. Thread onto skewers and grill until cooked through and crispy, 1-2 minutes per side.
- Heat 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 softened, about 1 minute.
- Add coconut milk, fish sauce, and chili powder; cook until the sauce is reduced by half, about 3 minutes. Pour in the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
- Ladle the curry sauce into serving bowls. Top with shrimp and sprinkle with chopped peas.
Author of the recipe - Gary Arabia is a personal chef to the stars, staff curator, and Hollywood event planner.
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