Panang Curry with shrimp is a vibrant and luxurious Thai dish that offers a creamy, flavorful sauce infused with coconut milk, aromatic curry paste, and citrusy herbs. Shrimp provides a delicate sweetness and tender texture that pairs perfectly with the rich Panang sauce, making this version lighter yet still deeply satisfying. This dish captures the essence of Thai cooking—balancing spicy, sweet, savory, and aromatic components into one harmonious meal. It’s quick to prepare, incredibly versatile, and sure to become a go-to favorite for seafood and curry lovers alike.

Full Recipe:

Ingredients

• 2 tbsp oil

• 5 tbsp Panang curry paste

• 1 can (400ml) coconut milk

• 1/2 cup water

• 1 tbsp palm sugar (or brown sugar)

• 1 tbsp fish sauce

• 1 tsp soy sauce

• 1.5 tsp peanut butter

• 500g shrimp, peeled and deveined

• 5–6 kaffir lime leaves (finely sliced)

• 1 red chili (sliced for garnish)

• Fresh Thai basil (for garnish)

• Steamed jasmine rice (for serving)

Directions

• Heat oil in a pan over medium heat.

• Add Panang curry paste and sauté until fragrant.

• Stir in half of the coconut milk and cook until the sauce thickens and separates slightly.

• Add the shrimp and cook for 2–3 minutes or until they turn pink and opaque.

• Pour in the remaining coconut milk and water.

• Add palm sugar, fish sauce, soy sauce, and peanut butter, stirring well to combine.

• Simmer for an additional 3–4 minutes to allow flavors to meld.

• Add sliced kaffir lime leaves and cook for another minute.

• Serve hot, garnished with red chili and Thai basil alongside jasmine rice.

Nutrients

• Calories: 410 per serving

• Protein: 28g

• Carbohydrates: 10g

• Fat: 30g

• Saturated Fat: 21g

• Fiber: 2g

• Sugar: 5g

• Sodium: 860mg

Why This Recipe Stands Out

What makes this Panang Curry with shrimp truly special is its ability to deliver gourmet-level flavor with very little time and effort. It’s luxurious without being heavy, thanks to the lightness of the shrimp which absorbs and enhances the curry’s flavor rather than competing with it. The combination of creamy coconut milk, spicy curry paste, and the zesty lift from kaffir lime leaves creates a depth that feels indulgent but still fresh. Unlike beef or chicken curries, the shrimp version has a naturally delicate texture and cooks in just minutes, which is perfect for busy weeknights. Additionally, the slight nuttiness from peanut butter adds an unexpected yet welcome layer of richness. It’s also highly customizable and forgiving—you can easily adjust the spice level or swap in your favorite vegetables. Whether you’re a Thai food enthusiast or someone exploring new global flavors, this recipe offers a rewarding experience that’s both impressive and approachable.

The Benefits of the Ingredients

Each ingredient in this dish contributes not only to flavor but also to nutrition. Shrimp is low in calories yet high in protein and contains key nutrients like selenium, vitamin B12, and iodine. It’s also a good source of omega-3 fatty acids, which support heart and brain health. Coconut milk provides healthy fats that keep you feeling full and contribute to the curry’s creamy texture. Panang curry paste, made with chilies, lemongrass, and galangal, contains anti-inflammatory properties and aids digestion. Kaffir lime leaves add brightness and promote gut health with their antibacterial qualities. Peanut butter introduces monounsaturated fats and a plant-based protein boost, plus it gives the sauce a velvety mouthfeel. Fish sauce and soy sauce supply essential umami notes while reducing the need for excessive salt. Thai basil isn’t just an aromatic garnish—it’s packed with antioxidants and offers a subtly peppery note that lifts the entire dish. Altogether, these ingredients form a harmonious meal that supports wellness without sacrificing flavor.

Cooking Tips

To get the best results from this recipe, start by selecting high-quality shrimp. Fresh or frozen shrimp will work, but if using frozen, make sure to thaw and pat them dry before cooking to avoid excess moisture in the pan. Sautéing the curry paste in oil before adding liquid is essential—this simple step helps the spices bloom and gives your curry its signature depth. Use full-fat coconut milk for the most authentic, luscious consistency. Once you add the shrimp to the curry, don’t overcook it; shrimp cooks quickly and becomes rubbery if left in the heat for too long—just 2–3 minutes is usually enough. Taste and adjust the seasoning near the end of cooking; depending on your brand of curry paste or fish sauce, you might want a bit more sugar or lime juice for balance. You can also include quick-cooking vegetables like snap peas, red bell pepper, or baby corn for more color and nutrition. Lastly, garnishing with chili and Thai basil right before serving adds both visual appeal and a fresh pop of flavor that contrasts beautifully with the rich curry sauce.

Serving Suggestions

Panang Curry with shrimp pairs wonderfully with steamed jasmine rice, which soaks up the creamy sauce and complements the subtle sweetness of the shrimp. Sticky rice can also be a fun, traditional alternative, especially for those looking to recreate an authentic Thai dining experience. A crisp side dish like Thai cucumber salad adds a refreshing crunch and helps balance out the richness of the curry. If you’re entertaining guests, consider serving this curry alongside a light soup like Tom Kha or a plate of vegetable spring rolls to create a full Thai meal. For a contemporary twist, you can serve the curry over noodles or even cauliflower rice for a lower-carb option. A wedge of lime or a few drops of lime juice just before serving can brighten the entire dish. For drinks, coconut water, Thai iced tea, or even a crisp Riesling wine makes for a great pairing that complements the dish’s creamy and slightly spicy flavor. Leftovers reheat well and can be kept in the fridge for up to two days—just remember to warm gently on low heat to maintain the shrimp’s tender texture.

Conclusion

Panang Curry with shrimp is an excellent example of how a few well-chosen ingredients can create a dish that is both comforting and exotic. It captures the boldness of Thai cuisine with its layered spices, while the creamy coconut base adds a sense of indulgence. Shrimp brings a lightness and elegance that makes this dish feel both special and practical, perfect for everything from a quick solo dinner to a more elaborate meal shared with friends. This recipe is particularly rewarding because it’s so fast to prepare—just 30 minutes from start to finish—and yet the result feels complex and restaurant-worthy. It’s also an easy entry point for those who are new to Thai cooking, offering a forgiving and flexible format that welcomes substitutions and personalization. Whether you’re seeking comfort food with global flair or simply want a quick, healthy meal packed with flavor, this shrimp Panang Curry is sure to impress. With each bite, you get the creamy richness of coconut milk, the aromatic hit of fresh herbs, and the juicy tenderness of shrimp—all coming together in perfect harmony. Once you’ve made it once, it’s bound to earn a permanent spot in your weeknight dinner rotation.