Panang Curry Shrimp

Ingredients

• 1½ lb shrimp, peeled and deveined
• 4 tbsp Panang curry paste
• 27 oz coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper
• 4 lime leaves (optional)
• ½ cup fresh basil leaves (optional)
• 2 cup jasmine rice
• 1 tbsp cooking oil

Steps

1. Cook jasmine rice according to package directions.
2. Heat cooking oil in a large skillet or pot over medium heat. Add Panang curry paste and stir-fry for 1 minute until fragrant.
3. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, stirring until the paste is fully dissolved.
4. Add sliced red bell pepper and lime leaves (if using). Simmer for 5-7 minutes, or until the bell pepper is slightly tender.
5. Add shrimp to the curry and cook for 3-5 minutes, or until the shrimp are pink and cooked through.
6. Stir in fresh basil leaves (if using) just before serving.
7. Serve Panang curry shrimp hot over the prepared jasmine rice.