Panang Curry with Shrimp

Steps

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1. 1
   Separate the thick coconut cream from the top of a can of coconut milk without shaking it first. Reserve some of the coconut cream for garnish at the end.
   ≈0:14
2. 2
   Fry the shrimp paste gently over low heat until fragrant.
   ≈1:08
3. 3
   Add the Panang curry paste and fry together until well combined.
   ≈1:25
4. 4
   Add the reserved coconut cream and fry together.
   ≈1:39
5. 5
   Add the kaffir lime leaves and fry together, then pour in the remaining coconut cream and coconut milk, stirring well.
   ≈1:56
6. 6
   Bring to a boil and simmer for 5 minutes.
   ≈2:14
7. 7
   Season with fish sauce and palm sugar, then add water and bring back to a boil for another 5 minutes.
   ≈2:32
8. 8
   Add the shrimp and cook through.
   ≈3:01
9. 9
   Transfer to a serving bowl and garnish with the sliced chili pieces, kaffir lime leaves, and a drizzle of coconut cream. Serve with steamed rice.
   ≈3:12