Paleo Panang Curry, A Thai Shrimp Stir-fry © 2011 . All rights reserved.

Paleo Panang Curry, A Thai Shrimp Stir-fry

This Paleo Panang Curry recipe has a mild sauce, with coconut curried fresh vegetables including carrots, bird’s eye chili peppers, broccoli, zucchini, with fresh sweet Thai basil and coconut milk with tender shrimp. I think that the reason that most people do not cook “ethnic” food, is because they feel that the ingredients are hard to understand or find. In all of our recipes, we get our ingredients from either the farmer’s market or Publix, so I like to think that we try to make it easy. We also like to do adaptations to recipes so that they are more user friendly. Don’t be afraid to try to cook some of your favorite ethnic recipes…we’re here to step by step it with you! We really love stir-fry dinners because they are easy to make, cook relatively quickly, and if you make extra vegetables, you can just make an alternative sauce the next day and lunch is done!

As our journey progresses, we find ourselves really missing foods that we used to eat out. We figured we couldn’t possibly be alone in our longing for our favorite Paleo foods, so we’re going to be cooking our way through them! Panang used to be one of Angel’s favorite Thai dinners, so it is our first true Paleo experimentation with our favorite ethnic foods! We hope that you enjoy!

Recipe: Paleo Panang Curry


  • 1 lb raw large Shrimp
  • ½ Tbsp Paleo Adobo Seasoning
  • 1/3 cup Red Curry Paste
  • 1 tsp Red Chili Oil*
  • 2 tsp Lime Juice
  • 2 Tbsp Fish Sauce
  • ½ tsp Coarse Sea Salt
  • 15 fresh Thai Basil leaves
  • 1 Tbsp Coconut Oil
  • ½ cup White Onions
  • 5 Garlic cloves
  • 3” chunk fresh Ginger
  • 2 Green Onions
  • 2 cups Coconut Milk
  • 6 dried Bird’s Eye Chili Peppers
  • ½ cup Carrots
  • ½ Red Bell Pepper
  • 1 cup Broccoli
  • 1 cup Zucchini


  • *We like to include some of the pepper’s seeds with our chili oil, for heat.
  • In a bowl, combine the red curry paste, red chili oil, lime juice, fish sauce, sea salt and Thai basil leaves. Set aside for later.
  • Heat the coconut oil over medium-high (~6) heat. Once hot, add the sliced onions (we like to shoot for slices about ½” wide) and stir-fry until the onions are caramelized (browned).
  • Next, add the minced garlic and ginger (you can leave this in a chunk and take it out later). Once fragrant (about a minute), slice and add the carrots and red bell peppers and sauté for 2-3 minutes. Next, add the broccoli florets and sliced zucchini medallions (we shoot for ½” thick). While the vegetables are cooking, dust the shrimp on all sides with Paleo Adobo Seasoning. Once the vegetables are almost tender (about 5 additional minutes), add the shrimp and cook until the shrimp is no longer translucent (~5 minutes).
  • While the vegetables are cooking, in a separate saucepan, heat the coconut milk and bird’s eye chili peppers (sans stems) over medium (~5) heat. Cook, stirring, until the oils begin to break out of the coconut milk.
  • Once the oils rise, add the curry paste mixture and stir (we like to whisk) until incorporated.
  • Pour the sauce over the veggies and stir until heated through. We like to serve this in a bowl, either by itself or alongside our Paleo Cauliflower Coconut Rice and garnish with chopped green onions.
  • This recipe can easily be made Vegan…just omit the fish sauce and shrimp!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Paleo Rating 5 stars:  ★★★★★ 1 review(s)

Try this recipe over our Paleo Cauliflower Coconut Rice!