Panang Curry Shrimp with Coconut Rice

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 Asian recipe, ready in about 45 minutes, pairs shrimp, Panang curry paste, 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.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 520 cal/serving

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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

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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.