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Slurp-worthy Panang Curry Paste Stir Fry with Shrimp and Baby Corn only takes 30 minutes to make and is delicious!
Heat a wok over high heat until almost smoking. Add vegetable oil, shallots, curry paste and ginger. Stir until shallots start to soften, about 2 minutes. Add 1/3 cup of the coconut cream from the top of the can of milk, stir until combined and cook 2-3 minutes. Add remaining coconut milk, kaffir lime leaves and broth, reduce heat to medium and stir to blend. Cook for a few minutes.
Add shrimp, bring to a boil and cook for a few minutes, until they just start to turn pink. Add lime juice, sugar, fish sauce and baby corn. Cook 1-2 minutes and remove from heat. Add half of the green onions.
Serve over rice noodles or rice, topped with remaining green onions, basil and bean sprouts.
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