Panang Curry Paste Stir Fry with Shrimp and Baby Co

Name: Panang Curry Paste Stir Fry with Shrimp and Baby Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Vegetable Oil; 2 Shallots, Thinly Sliced; 2 Tablespoons Panang Curry Paste; 2 Tablespoons Chopped Ginger; 1 can (15 Oz. Size) Coconut Milk; 1 Tablespoon Shredded Kaffir Lime Leaves; 1/2 cups Chicken Or Vegetable Broth; 1 pound Shrimp, Peeled, Deveined And Cut In Half; 1/2 Lime, Juiced; 1 Tablespoon Sugar; 2 Tablespoons Fish Sauce; 1 can (15 Oz. Size) Baby Corn, Drained And Cut In Half; 4 Green Onions, Chopped; 1/2 cups Basil, Slivered; 4 ounces, weight Bean Sprouts

Servings: persons

1 Tablespoon Vegetable Oil
2 Shallots, Thinly Sliced
2 Tablespoons Panang Curry Paste
2 Tablespoons Chopped Ginger
1 can (15 Oz. Size) Coconut Milk
1 Tablespoon Shredded Kaffir Lime Leaves
1/2 cups Chicken Or Vegetable Broth
1 pound Shrimp, Peeled, Deveined And Cut In Half
1/2 Lime, Juiced
1 Tablespoon Sugar
2 Tablespoons Fish Sauce
1 can (15 Oz. Size) Baby Corn, Drained And Cut In Half
4 Green Onions, Chopped
1/2 cups Basil, Slivered
4 ounces, weight Bean Sprouts

1
Heat a wok over high heat until almost smoking.
2
Add vegetable oil, shallots, curry paste and ginger.
3
Stir until shallots start to soften, about 2 minutes.
4
Add 1/3 cup of the coconut cream from the top of the can of milk, stir until combined and cook 2-3 minutes.
5
Add remaining coconut milk, kaffir lime leaves and broth, reduce heat to medium and stir to blend.
6
Cook for a few minutes.
7
Add shrimp, bring to a boil and cook for a few minutes, until they just start to turn pink.
8
Add lime juice, sugar, fish sauce and baby corn.
9
Cook 1-2 minutes and remove from heat.
10
Add half of the green onions.
11
Serve over rice noodles or rice, topped with remaining green onions, basil and bean sprouts.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Vegetable Oil, 2 Shallots, Thinly Sliced, 2 Tablespoons Panang Curry Paste, 2 Tablespoons Chopped Ginger, and more.

Yes, Panang Curry Paste Stir Fry with Shrimp and Baby Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panang Curry Paste Stir Fry with Shrimp and Baby Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions