Quick and easy Shrimp Panang Curry is the perfect meal for a busy weeknight. And it's healthy & gluten-free too! All you need is one skillet! Fill it with shrimp, bell peppers, squash and peas, sweeten with peanut butter and add a little heat from chili peppers and you've got a Thai curry that's as good as it gets. Serve over brown rice or quinoa for a deliciously filling dinner.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Linda Warren


  • 14 oz can coconut milk, not lite
  • 3-4 Tablespoons Panang curry paste
  • 2-3  cups shrimp or chicken stock
  • 2 kaffir lime leaves, sliced thin
  • 1/2 butternut squash, cut in bite-sized pieces (about 2 cups)
  • 2 red bell peppers, sliced then halved (or mix of red & yellow)
  • Tablespoon  palm sugar
  • 3 Tablespoons fish sauce
  • 2 Tablespoons lime juice
  • 1/4 cup smooth peanut butter
  • 1 lb. shrimp, shelled & deveined
  • 1/2 cup frozen peas
  • 1/4 cup cilantro, chopped
  • 1/4 cup Thai basil leaves or 2 green onions, sliced thin
  • 1-2 red chili peppers, sliced thin
  • 1/4-1/2 cup roasted peanuts


  1. In a large skillet with high sides, heat 2 tablespoons coconut cream (the thicker part that rests at the top of the coconut milk can). 
  2. Add curry paste and cook for 2 minutes.
  3. Add the next 8 ingredients and simmer for 10-15 minutes or until squash is almost done.
  4. Add shrimp and peas and cook for 4 minutes or until shrimp are done.
  5. Place in large serving bowl and garnish with cilantro, basil leaves or green onions, chili peppers (depending on heat desired) and peanuts.
  6. Best served over jasmine or brown rice or opt for quinoa.