Grilled Shrimp Panang Curry Recipe
grilled shrimp skewers, served with jasmine steamed rice, panang thai curry and vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Grilled Shrimp Panang Curry
Method
Instructions for Grilled Shrimp Panang Curry
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for another 5 minutes before fluffing with a fork.
- 2
- 3
Skewer the Shrimp
Thread the marinated shrimp onto skewers. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side, or until they are opaque and cooked through.
- 4
Prepare the Curry
In a saucepan over medium heat, add the Panang curry paste and sauté for about 1 minute until fragrant. Pour in the coconut milk and stir to combine. Add the sliced bell peppers and zucchini, and let simmer for about 10 minutes until the vegetables are tender.
- 5
Serve
Serve the grilled shrimp skewers over a bed of jasmine rice, topped with the Panang curry and vegetables. Garnish with fresh cilantro.
