There are many different varieties of curries and curried dishes are found in many different parts of the world. There are hot and spicy varieties and sweeter varieties, as well as everything in between. I love them all. My favorite curried dishes are more of the Thai and Indian styles of curries, although if a dish has curry in it, chances are, I am really going to like it, no matter what style it is.
Shrimp Panang Style Curry over wild rice, served with a pork empanada and topped with with sliced green onions and toasted coconut. A good semi-dry Reisling would be a perfect accompaniment to this dish.
My husband often teases me, and it has become a running joke in our house, that “I like stuff in my stuff”. So When I cook soups, stews, casseroles, or one-pan dishes, I usually add a wide variety of fresh vegetables of all colors and textures to really make the dish come alive. I make sure we eat plenty of greens, reds, yellows, purples and everything in between.
Saute the vegetables first in either olive oil, peanut oil or canola oil. I almost always use olive oil. Cook them until they are moderately softened, but still have a light crisp to them, for about 7-10 minutes and set aside. Don’t cover them after they have been cooked or they will loose a lot of their vivid color and freshness, becoming kind of limp and soggy.
Cook your shrimp (or protein of your choice) separately. You can use the same oil, adding more as needed. Cook the shrimp for about 3-5 minutes per side until nice and pink. Remove the shrimp from the heat and set aside.
Make your sauce, bring to a boil, then reduce the heat to a simmer and add the vegetables, shrimp and seasonings. Cook for about 10 minutes, stirring frequently to make sure it doesn’t stick. When everything is cooked and ready to serve, top with sliced green onions and toasted coconut if desired. You can serve this over a rice of your choice or noodles of your choice.
Spicy Curried Panang-Style Shrimp
2 lbs peeled and deveined shrimp
1/2 each green, red, yellow and orange bell peppers, sliced thin
1/2 large red onion, sliced thin
3/4 cup mushrooms, sliced thin
1/2 cup green beans, cut about 1″ in length
1 heaping TBSP fresh ginger
1-2 heaping TBSP garlic
1-2 TBSP lime juice
1 can coconut milk
1/2-3/4 cup peanut butter, either creamy or chunky
1 TBSP red pepper flakes or to taste
2 TBSP curry powder and/or curry paste – I used green curry paste, but red curry paste is fine too. I use them both quite frequently.
1 tsp tumeric
2-3 TBSP honey
2 TBSP cilantro, chopped fine
salt & pepper to taste
green onions, sliced Asian style or at a diagonal
toasted coconut, optional
Cook the vegetables and shrimp separately and set aside. Combine all the ingredients for the sauce and whisk together well. Add them to your skillet and bring to a boil, then reduce to a simmer and add the vegetables and shrimp. Continue to cook for about 10 minutes at a simmer, stirring frequently. When done, serve over either cooked rice or noodles and top with the sliced green onions and toasted coconut if using. You can substitute chicken or scallops, or a combination of all three if you wish. You can also make it vegetarian or vegan too, by substituting tempe or tofu, just having the curried vegetables.