Shrimp with Red Pepper in Coconut Milk Curry Sauce (Panang Kung)
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0
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Shrimp with Red Pepper in Coconut Milk Curry Sauce (Panang Kung)
Ingredients
- Peanut Butter - 1 tablespoon
- Red Curry Powder - 1.8 oz
- Lime - 1 piece
- Fish Oil - 1 tablespoon
- Coconut Milk - 13 fl oz
- Brown Sugar - 1 teaspoon
- Peeled Cooked Shrimp - 17.6 oz
- Frozen green bean pods - ¼ cup
- Orange Bell Peppers - 1 piece
- Chopped Green Onions - 4 tablespoons
- Mild Chili Spice - 1 piece
- Roasted Peanuts - 4.2 oz
Step by Step guide
Step 1
Boil the peas in boiling water for a few minutes until soft. Drain and rinse under cold water.
Step 2
Heat the peanut oil in a wok and add the curry paste. Sauté for about a minute until fragrant.
Step 3
Add the coconut milk, lime juice, fish sauce, and sugar. Cook for 15-20 minutes until the sauce thickens slightly.
Step 4
Add the shrimp and chopped red pepper. Cook for about 5 minutes until the shrimp are fully cooked.
Step 5
Serve topped with peas, cilantro, finely chopped chili, and crushed peanuts.
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