How To Make Panang Shrimp Curry

Curry Shrimp Panang


  • 1 lb. shrimp, peeled and deveined
  • 1 can (14 oz.) coconut milk
  • 2 tbsp. Panang curry paste
  • 1 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1/2 cup chicken or vegetable broth
  • 1 red bell pepper, seeded and sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. vegetable oil
  • Fresh cilantro, chopped (optional)


  1. In a large pot or wok, heat the vegetable oil over medium-high heat. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  2. Add the Panang curry paste to the pot and stir to combine with the onion and garlic. Cook for an additional 1-2 minutes until fragrant.
  3. Add the shrimp to the pot and stir to coat with the curry paste. Cook for 2-3 minutes until the shrimp are pink and cooked through.
  4. Add the coconut milk, fish sauce, brown sugar, and chicken or vegetable broth to the pot. Stir to combine and bring to a simmer.
  5. Add the sliced red bell pepper to the pot and simmer for an additional 5-10 minutes until the pepper is tender and the sauce has thickened.
  6. Serve the Panang shrimp curry over steamed rice and garnish with fresh cilantro, if desired. Enjoy!