Panang Curry with Shrimp

Cooking Instructions

1. Clean and prepare the shrimp, leaving tails on for better presentation
2. Lightly coat the shrimp with tempura flour or all-purpose flour
3. Heat vegetable oil in a deep pan to 180°C (350°F)
4. Deep fry the coated shrimp until golden and crispy (about 2-3 minutes)
5. Remove the fried shrimp and place on paper towels to drain excess oil
6. Heat 1 part of coconut milk in a separate pan, add the Panang curry paste and stir until fragrant
7. Add the remaining coconut milk and torn kaffir lime leaves
8. Season with fish sauce and palm sugar
9. Simmer until the sauce thickens
10. Add ground roasted peanuts and stir well
11. Place the crispy fried shrimp on a serving plate and pour the Panang curry sauce over them
12. Garnish with sliced red chili peppers and torn kaffir lime leaves