Red Pepper Shrimp in Coconut Milk Curry Sauce (Panang Kung)
4 servings
60 minutes
Shrimp with red pepper in coconut milk curry sauce (Panang Kung) is a refined blend of flavors and textures inspired by Asian culinary traditions. The dish emerges in harmony of sweet, spicy, and delicate taste: the silky coconut sauce softens the spicy heat of the red curry paste, while lime adds citrus freshness. Shrimp soaked in this rich sauce become surprisingly juicy, and roasted peanuts and herbs provide a crunchy texture that completes the flavor experience. This dish is not only nutritious but also a gastronomic delight, perfect for a special dinner or an exquisite everyday lunch. Served hot, best with jasmine rice to highlight its rich flavor.
1
Boil the peas in boiling water for a few minutes until soft. Drain and rinse under cold water.
- Frozen green peas: 0.3 glass
2
Heat peanut oil in a pan and add curry paste. Sauté for about a minute until fragrant.
- Peanut oil: 1 tablespoon
- Red curry paste: 50 g
3
Add coconut milk, lime juice, fish sauce, and sugar. Cook for 15-20 minutes until the sauce thickens slightly.
- Coconut milk: 400 ml
- Lime: 1 piece
- Fish sauce: 1 tablespoon
- Brown sugar: 1 teaspoon
4
Add shrimp and diced red pepper. Cook for about 5 minutes until the shrimp are fully cooked.
- Peeled shrimp: 500 g
- Red sweet pepper: 1 piece
5
Serve sprinkled with peas, cilantro, finely chopped chili, and crushed peanuts.
- Frozen green peas: 0.3 glass
- Chopped cilantro (coriander leaf): 4 tablespoons
- Red chili pepper: 1 piece
- Roasted peanuts: 120 g
