Panang Curry with Shrimp

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Panang Curry with Shrimp calories by ingredient

Number of Servings: 3


    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)