Thai Panang Curry With Prawns Shrimp Food

THAI PANANG CURRY WITH PRAWNS (SHRIMP)

Steps:

• Toast the peanuts in a dry pan over medium heat, stirring often until turning golden.
• Grind the peanuts to crumbs in a blender or spice grinder. Add the curry paste, onion, pepper and coriander and 1 tablespoon of water and blend to combine.
• Heat the oil in a large pan or skillet over medium-high heat. Cook stirring often for 2 minutes until fragrant.
• Add the combined coconut milk and cream. Stir to combine, then bring to a boil for a couple of minutes until slightly thickened,
• Add the beans and capsicum and bring back to a simmer. Cook for 1 minute.
• Add the prawns and cook for 2-3 minutes until starting to curl up and turn white.
• Add the rest of the ingredients - palm sugar, fish sauce, kaffir lime leaves and bean sprouts. Stir and cook for a further 1-2 minutes until the prawns are fully cooked.
• Add a little water if you want to thin out the sauce, then taste for seasoning. Add a dash of fish sauce for saltiness, little more palm sugar for sweetness or a squeeze of lime for zing.
• Remove the kaffir lime leaves then serve immediately over rice. Add lime wedges, sliced chilli and herbs.

SHRIMP PANANG

Steps:

• Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside.
• Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes.
• Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas.

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.

THAI PRAWN CURRY

Steps:

• Boil water in a saucepan and cook enough rice for 2 people.
• Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
• Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
• Cook until the beans are tender.
• Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
• Serve over basmati rice, preferrably in a shallow bowl.