I’m a huge fan of stir fry. Depth of textures and flavors aside, it’s usually easy to throw together and quick to cook. Most of the time I don’t follow a strict recipe but just gather fresh veggies and canned ones to toss into the wok. I made this dish while I was home visiting my parents and though my mom had thought she bought 4 cans of red curry paste – it was in fact panang curry paste instead. Having never used panang curry paste before I wondered how it differed from the red curry paste. Well turns out they’re pretty similar and both equally delicious, especially if you’re buying the Maesri brand. You can sometimes find it at Whole Foods or at an Asian supermarket, same with the kaffir lime leaves. I have yet to find fresh kaffir lime leaves in the US but thankfully I was able to get my hands on a jar of shredded ones. Not exactly the same thing but I’ll just have to made do.
Overall this dish was absolutely delicious. I found myself incapable of eating this without obnoxiously slurping up the noodles and licking the sauce off the plate. Good thing I was eating this with my parents and not on a first date. : )
- 1 tablespoon vegetable oil
- 2 shallots, chopped
- 2 tablespoons panang curry paste
- 2 tablespoons chopped ginger
- 1 can coconut milk
- ½ cup chicken or vegetable broth
- 2 tablespoons fish sauce
- ½ lime, juiced
- 1 tablespoon sugar
- 1 tablespoon shredded kaffir lime leaves
- 1 pound shrimp, cut in half
- 1 can baby corn, chopped
- 4 green onions, chopped
- ½ cup basil, sliced
- 4 ounces bean sprouts
- Heat wok over high heat until almost smoking and add vegetable oil, shallots, curry paste and ginger. Stir until shallots start to soften, about 2 minutes. Add ⅓ cup coconut creme from the top of the can, stir until combined and cook 2-3 minutes.
- Add remaining coconut milk, kaffir lime leaves, and broth, reduce heat to medium and stir to blend. Cook for a few minutes.
- Add shrimp, bring to a boil and cook for a few minutes. Add lime juice, sugar, fish sauce, and baby corn. Cook 1-2 minutes and remove from heat. Add half the green onions.
- Serve over rice noodles or rice, topped with remaining green onions, basil and bean sprouts.
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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{ 6 comments… read them below or add one }
Vicki… Love the photos, your making me hungry…This looks delicious! Such talent! jean
Thanks so much! It’s always encouraging to hear kind words!
Beautiful pictures, making me hungry.
[email protected] recently posted..Loaded Potato Skins
Thank you! It really is such a simple recipe to throw together and feel free to substitute and add any other vegetables!
This sounds amazing, I love panang curry – I have made a red curry sauce (w/ coconut milk), but not panang – definitely trying this recipe!
Sarah @ Miss CandiQuik recently posted..Throwback Thursday
It’s definitely very similar in taste to red curry paste. Try to get the Maesri brand – it’s the most flavorful!
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