Shrimp Panang Food

EASY PANANG SHRIMP CURRY

Steps:

• Heat coconut oil in a large skillet over medium heat. When coconut oil is fragrant, add sliced onions and peppers. Saute for 2-3 minutes.
• Remove the tails from the shrimp and then add it to the pan and saute for 2-3 minutes.
• Add the entire jar of Panang curry simmer sauce to the pan and bring to a boil. Once boiling, reduce the heat to low, and let simmer on low for 10 minutes.
• Add lime juice to taste and then serve immediately over basmati rice with red pepper flakes, more lime juice, and fresh cilantro.

SHRIMP PANANG CURRY

Steps:

• To make quick panang curry paste, in a mortar and pestle or mini food processor, combine red curry paste with peanuts and lemongrass. Combine until mixture is in a uniform paste. Use in panang curry recipes.
• To start curry, add olive oil to a large skillet or wok over medium-high heat. Add ginger, shallots, and garlic and cook for a few minutes until aromatics soften, but not brown.
• Stir in panag curry paste and cook for a minute or two.
• Pour in coconut milk, chicken stock, and fish sauce. Bring to a simmer and turn heat down to low.
• Add shrimp and simmer for about 5 minutes. Add snap peas with a minute left and poach them gently.
• Serve curry over rice garnished with chopped peanuts and cilantro.

KAFFIR LIME BATTER-FRIED SHRIMP AND EGGPLANT WITH PANANG CURRY

Steps:

• For the Curry: makes 12 ounces-3 ounces per dish.
• In a small saucepan add all ingredients and bring to a boil. Slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.
• For the Batter:
• makes 1 3/4 cups batter.
• Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor. Pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled.
• For the Shrimp and Eggplant:6 each shrimp and 7 to 8 pieces eggplant per serving.
• .
• Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.
• For the Assembly:.
• Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp. Garnish each plate with 2 pieces of cilantro sprigs and fine chiffonade of lime leaf.
• *These types of ingredients can be found at Asian specialty food stores and many supermarkets.