This is another simple but flavorful and nutrient packed staple in our household! I've always been obsessed with Panang Curry since my college days of ordering take-out every night in NYC, but after becoming more conscious about ingredients and what exactly is in my food, it's pretty hard to order take-out from anywhere these days. That means my days of ordering Thai or Chinese food are over, since I don't even WANT to know what ingredients they're using (think lots of MSG!). Yuck.
The great part about this dish is that you can substitute the shrimp for chicken, steak or any other protein and serve over cauliflower rice for added nutrition density. It's a super versatile sauce that works with just about any vegetable and/or protein.
Prep time: 15 min
Cook time: 30 min
- 1 lb of peeled wild shrimp (try to avoid buying farm raised shrimp!)
- 2 cans of coconut milk
- 1 can Maesri Panang paste
- 1 tbsp coconut oil
- 1/2 cup cashews roughly chopped
- 1 tsp fish sauce
- 10 Thai Basil leaves chopped (regular basil will suffice!)
- 2 red peppers roughly chopped
- 1-2 bunch(es) of broccoli florets roughly chopped
- 1-2 yellow onion(s) chopped into medium sized half-moons
- Box of sliced button mushrooms
- 1-2 bags of pre-riced cauliflower (I get from Whole Foods in the freezer section -- save lots of time versus making yourself!)
- In a skillet, heat the coconut oil on medium heat for a few minutes and then add the curry paste, stirring together until fragrant (~1-2 minutes)
- Add the onion, broccoli and peppers and stir until nearly cooked. About 10-15 minutes
- Add 1 can of coconut milk. Stirring together for another 2 minutes
- Add the mushrooms and remaining coconut milk and stir for a few minutes until the mushrooms are cooked through
- Add the shrimp, stir until cooked through (be careful not to overcook the shrimp or they will turn too chewy)
- Turn off the heat and add the fish sauce
- Add the chopped cashews and basil and serve over a bed of cauliflower rice!
Note: If you are using chicken or beef instead of shrimp, make sure to add earlier in the process as they will take longer to cook. Another option is to add the pre-cooked steak / chicken (from leftovers!) towards the end to heat.