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