Tuesday, September 25, 2012

Panang Curry Shrimp

 Panang Curry Shrimp : Panang Gung;  แพนงกุ้ง.

1) 15 Shrimp
2) 1 cup coconut milk or 250 ml.
3) 1/2 Tbsp palm sugar
4) 1  Tbsp fish sauce
5) 1/4 cup ground peanut
6) 3 kaffir lime leaves
7) 3 Thai chillies
8) 2 Tbsp Panang curry Paste.

9) 1 Tbsp canola oil

1) Peel shrimp.

 2) Panang Curry Paste. Maesri brand.
 3) Coconut milk and palm sugar.
 4) My kaffir lime leaves tree.
 5) Remove chillies stems, wash dirt, pat dry.
 6) Separate the kaffir lime leaves from the stems. Stack 3 to 4 leaves on top of each other, then tightly roll then ,slice the rolled leaves finely, from end to end, with a very sharp knife. Cut the Thai  chillies  in half and take the seed out then thinly slice.
 7) In a mortar. Coarsely pound peanuts.
 8) Top of coconut milk. I take it out about 2 Tbsp for garnish the dish.
 9) In a pot, heat canola oil in medium heat. When the oil is hot, add panang curry paste.
 10) Stir until fragrant.
 11) Add coconut milk.
 12) Stir until a film of red oil surfaces.
 13) Add ground peanuts.
 14) Add shrimp.
 15) Add shrimps continue cooking for 2-3 minutes until the shrimp is cooked through.
 16) Add palm sugar and fish sauce. Turn off the heat
 17) Place into a serving dish.
 18) Garnish with sweet thick coconut milk, sliced kaffir lime leave and sliced hot Thai chilies. Enjoy !

1 comment:

  1. Hi there! Tomorrow's Food on Friday is all about curries! It would be great if you popped by and linked this in. Cheers