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Panang Coconut Curry with Shrimp

Serves: Makes 4 servings

Ingredients:

  • 1 tablespoon peanut or vegetable oil
  • ¼ cup Panang curry paste
  • 1 (13½-ounce) can full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 2 tablespoons grated palm sugar or light brown sugar, plus more as needed
  • 2 teaspoons fish sauce, plus more as needed
  • 3 (¼-inch thick) galangal slices
  • 2 stalks fresh lemongrass, thick white parts only, bruised, and cut into 3-inch pieces
  • 3 lime leaves
  • 1 red bell pepper, cut into 1-inch pieces (about 1 cup)
  • 3 ounces shiitake mushrooms, stemmed and quartered (about 1 cup)
  • 2 yard-long beans, cut into 2-inch pieces or 1 cup green beans
  • 1 pound medium shrimp, peeled and deveined
  • ¼ cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
  • ¼ cup loosely packed fresh Thai basil leaves, roughly chopped, plus more for garnish
  • Juice of 1 lime, plus more as needed
  • Thinly sliced fresh Thai chiles, for garnish (optional)
  • Steamed jasmine rice, for serving


Procedures:

Select Sauté setting on the pressure cooker on medium. Add oil and curry paste. Gently toast the curry paste using a wooden spoon to break up the pieces until darkened and aromatic, about 1 minute.

Add the coconut milk, broth, sugar, fish sauce, galangal, lemongrass, and lime leaves; whisk to combine. Stir in bell pepper, mushrooms, and green beans. Lock the lid on the pressure cooker and select Manual pressure on high; set a timer for 8 minutes. When the timer goes off, release the pressure manually. Unlock the lid and add shrimp. Select Sauté setting on medium and simmer until shrimp turn pink, about 3 minutes.

Turn off the pressure cooker. Taste and adjust seasoning with palm sugar and fish sauce. Stir in cilantro, basil, and lime juice. Remove the galangal slices and lemongrass pieces.

To serve: Transfer curry to a large warmed serving bowl. Garnish with cilantro, basil, and chiles. Serve with steamed jasmine rice on the side.

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