Seafood Panang Curry
Tired of the 'what's for dinner' loop? This 20-minute curry is your cheat code to a gourmet meal.
When you're exhausted after a long day, you want a meal that feels like an indulgence without requiring hours over a hot stove. This Seafood Panang Curry hits that sweet spot perfectly—it’s rich, creamy, and deeply aromatic thanks to the coconut milk base. We use a shortcut curry paste so you don't have to pound spices by hand, but the flavor remains authentic and bold. The seafood cooks in mere minutes, ensuring everything stays tender while soaking up that velvety sauce. It serves as a warm, comforting escape from the mundane. Serve it over jasmine rice or with some crusty bread for an easy, satisfying dinner that feels like you actually put in effort.
Ingredients
- 1.5 cup coconut milk — full-fat preferred for creaminess
- 3 tbsp Thai red curry paste — ensure it is Thai-style (check label)
- 1 lb shrimp — peeled and deveined
- 0.5 cup firm tofu — cubed (optional extra protein)
- 1 tbsp fish sauce — standard Thai seasoning
- 1 tsp brown sugar — to balance the spice
- 2 tbsp lime juice — freshly squeezed is best
- 1 tsp minced ginger — about 1 small knob
- 1 tsp garlic_cloves — minced; see note about units in schema
- 1 cup baby spinach — optional for a pop of color
Method
- 1 Heat a large skillet or wok over medium heat. Add the coconut milk and curry paste. Stir well until the mixture is combined and begins to simmer slightly.
- 2 Stir in the minced ginger, garlic, fish sauce, and brown sugar. Let it simmer for 3-5 minutes to allow the flavors to meld together.
- 3 Add the shrimp (and tofu if using). Cook for 4-6 minutes, stirring occasionally, until the shrimp are pink and opaque.
- 4 Stir in the spinach and cook for 1 minute until wilted. Finish with a squeeze of lime juice to brighten the flavors.
- 5 Serve immediately over steamed jasmine rice or rice noodles.
Variations
- Vegetarian Twist — Swap the shrimp for extra cubes of tofu or a handful of snap peas.
- Extra Spicy — Add an extra tablespoon of curry paste if you prefer a serious kick.
Notes
If the sauce feels too thin, let it simmer for an extra 2 minutes before adding the shrimp; the reduction will thicken the coconut milk perfectly.
Equipment that helps
- Large Skillet — Allows for easy tossing and even heating of the coconut milk base.
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