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Shrimp or Chicken Panang Recipe

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This recipe for Shrimp or Chicken Panang is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. fish sauce 3 T. red curry paste
2 cups coconut milk (or a 14 oz. can plus 2 T. water)
4 T. sugar
lime juice from one juicy lime
2 lbs. large shrimp or chicken cut into 1-inch pieces
1 head broccoli florets 1 red bell pepper, sliced
½ bunch cilantro, chopped (optional)
Directions:
Directions:


1. In large Dutch oven, sauté pan, or frying pan combine fish sauce, red curry paste, coconut milk, sugar, and lime juice. Simmer a bit.
2.015 minutes before serving, add shrimp or chicken, broccoli, and red pepper.
3. Serve in bowls over rice. Serves 6.
Personal Notes:
Personal Notes:
*Cook’s notes: I have poured boiling water over the broccoli and let stand for 1 minute. However, I should not have done that at Beaver Creek when I doubled the recipe and was using very cold chicken. It took more than 15 minutes for the chicken to cook there and the broccoli was overdone. Also, the 15 minutes may be too long or not long enough depending on the size of the shrimp, etc.

 

 

 

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