Panang Curry Shrimp with Coconut Rice
Plump shrimp simmered in a fragrant Panang curry sauce with coconut milk and vegetables, served over creamy jasmine rice for an authentic Thai experience. This thai-inspired asian ready in about 45 minutes pairs peeled and deveined shrimp, Panang curry paste, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined shrimp
- 3 tbsp Panang curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1, sliced bell peppers
- 1/2 cup, sliced bamboo shoots
- 1/4 cup, chopped Thai basil
- 1 cup jasmine rice
- 1.5 cups water
- 1 tbsp coconut oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
Instructions
- Step 1: In a small saucepan, combine 1 cup jasmine rice, 1.5 cups water, and 1 tbsp coconut oil. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender.
- Step 2: Heat 1 tbsp coconut oil in a large skillet over medium heat. Add 3 tbsp Panang curry paste and stir for 1 minute until fragrant. Add 1 lb peeled shrimp and cook for 2 minutes until pink.
- Step 3: Stir in 1 can (13.5 oz) coconut milk, 1/2 cup chicken broth, 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tbsp lime juice. Bring to a gentle simmer, then add 1 sliced bell pepper and 1/2 cup sliced bamboo shoots. Cook for 5-7 minutes until shrimp are cooked through and sauce thickens.
- Step 4: Stir in 1/4 cup chopped Thai basil. Serve curry over coconut rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Panang Curry Shrimp with Coconut Rice take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Panang Curry Shrimp with Coconut Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Panang Curry Shrimp with Coconut Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Panang Curry Shrimp with Coconut Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Panang Curry Shrimp with Coconut Rice?
Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
