Apparently I’ve been in a bit of Thai mood lately.
While this does need quite a few uncommon ingredients, you’ll find you’re left with a very authentic tasting curry. Serve it over cauli-rice or real rice (#teamwhiterice) OR just enjoy it as the delicious stewiness that it is.
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Shrimp Panang Curry
Yields: 4 servings
1 large onion, chopped
4 carrots, chopped
1/2 lb. daikon radish, chopped
1 red or yellow bell pepper, chopped
2 tbsp. red curry paste
1/4 c. dry white wine (or additional broth)
3 c. bone broth or stock of choice
2 2-inch pieces dried galangal
1 tbsp. freshly grated ginger
4 garlic cloves, roughly chopped
1 fresh lemongrass stalk, cut into 4 pieces (about 1 ft. length)
1 tsp. dried thai basil
6 kaffir lime leaves
2 tbsp. fish sauce
1 lb. tail-on shrimp
14 oz. can light coconut milk
1 tbsp. raw honey
1 lime, juiced
± 1/2 tsp. sea salt (to taste)
To garnish: bean sprouts, cilantro, fresh thai basil, more lime juice
Heat a large stock pot or dutch oven over medium heat. Add a generous amount of a high-heat cooking oil. Add the chopped onion, carrot, daikon, and bell pepper. Saute until the vegetables have softened, about 10 minutes, stirring occasionally. Add the curry paste and white wine and stir until smooth.
Add the broth, galangal, grated ginger, chopped garlic, lemongrass, dried thai basil, kaffir lime leaves, and fish sauce. Stir. Bring the broth up to a simmer and cook uncovered for 15 minutes, stirring occasionally.
Add the shrimp to the broth and cook until the shrimp are no longer opaque, about 5 minutes. Remove the pot from the heat and stir in the coconut milk, honey, lime juice, and season with sea salt to taste.
Carefully remove the dried galangal, lime leaves, and lemongrass. Serve with garnishes, as desired.