Panang Coconut Curry with Shrimp | Recipes | Sur La Table

Ingredients

• 1 tablespoon peanut or vegetable oil
• ¼ cup Panang curry paste
• 1 (13½-ounce) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 2 tablespoons grated palm sugar or light brown sugar, plus more as needed
• 2 teaspoons fish sauce, plus more as needed
• 3 (¼-inch thick) galangal slices
• 2 stalks fresh lemongrass, thick white parts only, bruised, and cut into 3-inch pieces
• 3 lime leaves
• 1 red bell pepper, cut into 1-inch pieces (about 1 cup)
• 3 ounces shiitake mushrooms, stemmed and quartered (about 1 cup)
• 2 yard-long beans, cut into 2-inch pieces or 1 cup green beans
• 1 pound medium shrimp, peeled and deveined
• ¼ cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
• ¼ cup loosely packed fresh Thai basil leaves, roughly chopped, plus more for garnish
• Juice of 1 lime, plus more as needed
• Thinly sliced fresh Thai chiles, for garnish (optional)
• Steamed jasmine rice, for serving