Shrimp Panang Recipe
Grilled shrimp in thai red curry seasoned with pineapple + roasted poblano, served with rice
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Ingredients
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Shrimp and Marinade
Panang Curry Sauce
Rice
Method
Prepare the Rice
- 1
Cook the Jasmine Rice
In a medium saucepan, combine 1 cup of jasmine rice and 1.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Marinate the Shrimp
- 2
Make the Panang Curry Sauce
- 3
Prepare the Curry Sauce
In a large skillet over medium heat, add the Thai red curry paste and cook for about 1 minute until fragrant. Stir in the coconut milk, diced pineapple, chopped roasted poblano, fish sauce, and brown sugar. Bring to a simmer and let cook for 5-7 minutes, allowing the flavors to meld.
Grill the Shrimp
- 4
Grill the Marinated Shrimp
Preheat a grill or grill pan over medium-high heat. Skewer the marinated shrimp on skewers or place directly on the grill. Grill for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
Combine and Serve
- 5
Serve the Dish
Once the shrimp are grilled, add them to the Panang curry sauce and stir gently to combine. Serve the shrimp and sauce over the cooked jasmine rice. Garnish with lime leaves if desired.