Panang Curry with Shrimp

1 can coconut milk (prefer JFC)
8oz prawns (8-10), raw, deveined & cleaned
2 carrots, sliced into disks, steamed
30 green beans, tips removed, steamed
1 medium zucchini, sliced into disks, steamed
5-6 kaffir lime leaves
3 tbsp brown sugar
2 tbsp fish sauce
3 tbsp panang curry paste (see other recipe)
Fresh basil & cilantro for garnish
Steamed rice for serving

Steam the vegetables separately to ensure even cooking.

If the coconut milk reduction gets too thick, thin it with water or seafood stock.

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)