Easy Low Fat Panang Curry
Panang is one of my favorite types of curry. I love anything with peanut butter in it so the fact that this traditional curry has a bit of peanut butter in it makes it so creamy and delicious. This recipe does require you to get some panang paste ahead of time. You can source this at an Asian market or you can order it on amazon! The most common one is Maesri. Note that panang paste is spicy!!! This recipe has a kick for my spicy lovers :)
Ingredients
- 1.5 lbs Shrimp, peeled and deveined you can use the protein of your choice!
- 4 oz Panang Curry Paste
- 1 tbsp Peanut Butter, creamy or crunchy is fine be sure to use natural no sugar added
- 1 Sweet Onion, chopped or sliced
- 1 Red Bell Pepper, chopped or sliced
- 3 Garlic cloves, minced
- 1 14 oz Cans of Light Coconut Milk unsweetened
- 2 tbsp Sugar
- 1/4 cup Thai Basil Leaves, chopped
- 2 tbsp Fish Sauce
- 1 tbsp Lime Juice
Instructions
- Over medium high heat, add some oil and add the chopped onions and bell peppers. Saute for about 5 minutes.
- Add in your garlic and saute for 2 minutes until fragrant.
- Add curry paste and peanut butter and saute together for a couple of minutes. Add in your coconut milk, being sure to combine well.
- Stir in your fish sauce, lime and sugar. Mix well.
- Add your shrimp. Bring heat down to medium and let it simmer for 10-15 minutes.
- Remove from heat and add in your basil. Serve over jasmine rice.