Panang Curry is the collective name for coconut curry and the mildest of Thai curries. Traditional panang sauce recipes require dry chili powder, ginger, lemongrass, coriander root, coriander seeds, cumin, garlic, shrimp paste and salt, as well as some shallots and peanuts. This time we used a good panang sauce so it was a lot easier. Thanks to Thai friend Rping for his kind help. #乐购TESCO优鲜下厨房-海鲜#
Put half a can of coconut milk in the pan and cook for 3 minutes.
Put three spoonfuls of Panang sauce and cook for about 10 minutes until it is evenly mixed. This is what you have already been fascinated by the scent.
Put the shrimp that you have gone to the intestines.
Pour all the remaining half of the coconut milk into a spoonful of coconut sugar, 3 tablespoons of fish sauce, lemon leaves, and some red peppers.
Cook for about 10 minutes until the shrimp is fully cooked!
Turn off the fire and squeeze a few drops of lemon juice.