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Paleo Coconut Curried Shrimp and Vegetables, A Panang Dinner

I think that the reason that most people do not cook “ethnic” food, is because the ingredients are hard to understand or find. I like to do adaptations to recipes so that they are more user friendly. This recipe is very easy and everything can be found at your regular grocery store (yes, even Paleo-style).

We like a lot of different styles of food, and they seem to work pretty well with our Paleo nutrition. Angel likes Panang Curry, so this is my take on it. I hope you enjoy!

Paleo Coconut Curried Shrimp and Vegetables

2 servings of Shrimp (uncooked, peeled and deveined)

1 cup Coconut Milk

1 Tbsp (5 cloves) minced Garlic

2 ½ Tbsp Curry Paste

2 Tbsp Fish Sauce

1 tsp Lime Juice

1 tsp Sweet Basil

1 tsp fresh Ginger

2 diced Green Onions

½ tsp Red Chili Paste

3 Chili (or Arbol) Peppers (dried, cut in half)

About 2-3 cups of assorted Vegetables (we use carrots, onions, bell peppers, mushrooms and broccoli)

Add in a bowl the curry, chili paste, lime and basil. Set aside for later.

Steam the vegetables. I start with garlic, ginger and carrots, and then add onions and peppers, then broccoli and lastly the mushrooms and shrimp.

While the vegetables are steaming, heat the coconut milk and chili peppers until the oils begin to rise.

Once the oils rise, add the curry paste mixture and stir until incorporated.

Add all other ingredients and stir until warm and delicious. Serve in a bowl – no sides needed.

* If you like Chicken better, this recipe was originally made to go with Chicken. Just saute in a separate pan and keep warm while your vegetables are steaming…Or leave it out altogether for a completely vegan dish!

Serve with our Paleo Chicken Fried “Rice” or Coconut Almond “Rice” for a complete meal!

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  1. By Coconut Almond "Rice" | Paleo Effect | August 14, 2011 at 5:27 pm

  2. By Paleo Shrimp & Butternut Squash Yellow Curry, A Thai-Inspired Entrée March 14, 2014 at 10:54 am