Panang Curry with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 can coconut milk (prefer JFC)8oz prawns (8-10), raw, deveined & cleaned2 carrots, sliced into disks, steamed30 green beans, tips removed, steamed1 medium zucchini, sliced into disks, steamed5-6 kaffir lime leaves3 tbsp brown sugar2 tbsp fish sauce3 tbsp panang curry paste (see other recipe)Fresh basil & cilantro for garnishSteamed rice for serving
Add the coconut milk, brown sugar, fish sauce, and curry paste into a medium covered saucepan. Bring to a light simmer & reduce mixture for 5 minutes. Add the lime leaves and some fresh basil and continue to reduce for another 5 minutes.
Add the shrimp and simmer for 2 minutes. Flip each shrimp over and simmer for 2 more minutes. Stir in the steamed vegetables.
Serve over 1C white rice.
Serving Size: Makes 3 medium servings (with rice)
Add the shrimp and simmer for 2 minutes. Flip each shrimp over and simmer for 2 more minutes. Stir in the steamed vegetables.
Serve over 1C white rice.
Serving Size: Makes 3 medium servings (with rice)
Nutritional Info Amount Per Serving
- Calories: 303.9
- Total Fat: 16.1 g
- Cholesterol: 147.3 mg
- Sodium: 1,297.6 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 5.6 g
- Protein: 20.2 g
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