Categories: Asian

Ingredients

• 12-15 shrimp
• 11/2 tsp fish sauce
• 2 tsp oil
• 1 can coconut milk
• 3-4 tbsp red curry paste
• 10 kaffir lime leaves, 7 roughly torn, 3 finely julienned
• ~1 tsp fish sauce, to taste
• 11/2 Tbsp light brown sugar
• A handful red bell pepper and mushrooms
• A handful of red or green Thai chili peppers
• Jasmine rice for serving
• Semi-Homemade Panang Curry Paste
• 3-4 Tbsp red curry paste (see notes)
• 3/4 tsp toasted cumin seeds
• 1 1/2 tsp toasted coriander seeds
• 2 Tbsp roasted peanuts, unsalted

Directions

1. Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.

2. Add roasted peanuts and grind until fine.

3. Mix the red curry paste into the ground spice mixture.

4. FOR THE CURRY

5. Add 1½ tsp fish sauce and oil to shrimp and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.

6. In a saute pan or a wok over medium high heat, add peppers and any other veggies and sauté. Then add shrimp and cook for about 30 seconds on each side. Then add 1 can coconut milk until thickened and creamy.

7. Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.

8. Add brown sugar and torn kaffir lime leaves (or lime juice) and cook for a minute or so until the sugar is dissolved.

9. Garnish with julienned kaffir lime leaves and more red peppers as desired.

10. Serve with jasmine rice, enjoy!

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