Panang Curry with Shrimp

Name: Panang Curry with Shrimp
Yield: Serves 4
Ingredients: 2 tablespoons, vegetable oil; 2-4 tablespoons, recipe; 1 , (14-ounce) can coconut milk; 2 tablespoons, fish sauce; 6 ounces, sugar snap peas, strings removed; 1 , red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1½ pounds, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; ¼ cup, chopped fresh mint; ¼ cup, chopped fresh basil; ⅓ cup, dry-roasted peanuts, chopped

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Main Courses

Fish & Seafood

A cookbook recipe exclusively for All-Access members from Spiced

SERVES4

TIME50 minutes

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

Unlike more familiar curries, which are typically brothy, panang curry has a thick, velvety consistency (from a judicious amount of coconut milk) that steadfastly clings to the shrimp. To start, we sizzled a few tablespoons of homemade curr...

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