Instructions:
A perfect shrimp panang can now be made in just 10 minutes. The smooth peanut butter is a wonderful touch to this recipe and the coconut milk in the curry is makes a tasteful experience. The CurrySimple red curry sauce is made in Thailand with fresh, natural ingredients (coconut milk, red chilli, galangal, lemongrass, shallot, garlic, etc). This recipe is very easy to make and can be prepared by anyone that knows how to cook shrimp and stir fry vegetables.
- 16 oz peeled shrimp;
- 1/2 chopped red pepper;
- 1/2 chopped green pepper;
- 1 teaspoon smooth peanut butter;
- 10-15 fresh basil leaves;
- 1 cup Curry Simple Gourmet Red Curry sauce.
- Heat pan to medium-high heat
- When the pan is hot, begin to cook the shrimp for about 3 minutes or almost cooked
- Add chopped red peppers, green peppers and fresh basil leaves and stirfry for about 2 minutes. *
- Add 1 cup of CurrySimple Gourmet Red Curry sauce in the chicken and veggie stir-fry pan.
- Add 1 teaspoon of smooth peanut butter and stir (will infuse into the sauce when heated)
- Turn heat down to medium temperature and let the sauce heat up to serving temperature. This should take only 2 minutes
- Serve with white, brown or jasmine rice on the side.
- *If you like your veggies a little more crisp, stir fry for only about 1 minute
- Tip: To increase the level of spice, just add crushed red pepper.
Ready in 10 minutes – Serves 2
