SHRIMP PANANG CURRY with PUMPKIN
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.
Servings: 4 servings
Ingredients
- 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
- ½ butternut squash, cut in bite-sized pieces (about 2 cups)
- 2 red bell peppers, sliced then halved (or mix of red & yellow)
- 1 Tablespoon palm sugar
- 3 Tablespoons fish sauce
- 2 Tablespoons lime juice
- ¼ cup smooth peanut butter
- 1 lb. shrimp, shelled & deveined
- ½ cup frozen peas
- ¼ cup cilantro, chopped
- ¼ cup Thai basil leaves or 2 green onions, sliced thin
- 1-2 red chili peppers, sliced thin
- ¼-1/2 cup roasted peanuts
Instructions
- 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).
- Add curry paste and cook for 2 minutes.
- Add the next 8 ingredients and simmer for 10-15 minutes or until squash is almost done.
- Add shrimp and peas and cook for 4 minutes or until shrimp are done.
- Place in large serving bowl and garnish with cilantro, basil leaves or green onions, chili peppers (depending on heat desired) and peanuts.
- Best served over jasmine or brown rice or opt for quinoa.
