Sunday, February 27, 2005

Shrimp Panang Curry

Shrimp Panang Curry is one of my personal favorite foods. The way it's flavor notes dance on your tongue is a delight to your sense of smell and taste. So many intense flavors held in a perfect balance.

Ingredients

  • 1 ½ Pound peeled shrimp
  • 3 Tablespoon Panang Curry Paste
  • 15 leaves Sweet basil leaves
  • 1 can (13.5 FL.) Coconut milk
  • 3 Teaspoons Fish sauce
  • 3½ Teaspoons Sugar
  • 6 Red Chili peppers cut in half lengthwise

Preparation

  1. Clean the shrimp, remove the vein along the back.
  2. Heat in a saucepan, ¾ Cup of coconut milk & the curry paste on high heat.
  3. Cook until the sauce bubbles.
  4. Add Shrimp, 2 Tsp of fish sauce and 2 Tsp of sugar
  5. Stir continually and cook for about 2 minutes.
  6. Add ¾ Cup of coconut milk, 1 Tsp fish sauce, 1 ½ Tsp of sugar & 10 sweet basil leaves
  7. Stir occasionally until the shrimp are cooked pink.
  8. Garnish with red chili peppers and 5 basil leaves.
  9. Serve immediately with hot steamed Jasmine rice.

Makes 4 servings

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