Panang Curry

photo (41)

One of our family friends served a mission in Thailand and has shared many delicious Thai recipes with us! This is one of my families favorites! I hope you enjoy it as much as we do! 🙂


2-3 Tbsp Panang curry paste (depending on how spicy you like it)

1 can coconut milk

2 carrots

2 zucchini

1 red pepper

10 mushrooms

3 Tbsp palm sugar (you could use other sweeteners as well)

2 1/2 Tbsp fish sauce

4 kaffir lime leaves

500 g shrimp (40 -50, or you could use 2-3 chickens breasts)

optional: Thai basil, roasted peanuts, lime juice


1. Chop up all of your veggies, If using chicken cut it up into bite sized pieces.

2. Head 1/2 can of coconut milk over med heat until the oil surfaces, add curry paste and stir consistently for 2 minutes. If you are using chicken, add and cook until done, then add the remaining coconut milk. Add the kaffir lime leaves (these are for flavor not to eat- treat like a bay leaf.) Reduce heat and simmer for 15 minutes until the meat is tender. Season with sugar and fish sauce.

3. Add veggies. Cook until veggies are tender.

4. Add basil and peanuts if using. Serve over rice, cauliflower rice or spinach. Squirt some lime juice on top.

Serves 8

xo erin


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