Creamy Shrimp Panang Curry Recipe

How delicious does this shrimp Panang curry look? Bursting with flavor and ready in under 30 minutes, this one-pan recipe uses just a few simple ingredients to deliver a satisfying weeknight meal.

The Easiest Stovetop Panang Curry

This Shrimp Panang Curry is a fast, nutrient-packed dinner you can make on a busy night. It blends sweet and savory Panang curry flavors with tender shrimp and crisp vegetables. Using a pre-made Panang curry simmer sauce keeps things simple while still delivering the authentic coconut, peanut, and warm-spice notes that make Panang curry so appealing.

With one skillet, a jar of simmer sauce, shrimp and a couple of colorful vegetables, you’ll have a fragrant, saucy curry ready to serve over rice in about 20 minutes.

About the Ingredients

This version uses a convenient, store-bought Panang curry simmer sauce paired with simple fresh and frozen ingredients. Using frozen cooked shrimp shortens the hands-on time—just remove tails before serving. Coconut oil is recommended for sautéing to complement the coconut in the sauce, but any neutral oil will work.

5 Main Ingredients

Key components for this easy shrimp Panang curry:

1. Panang curry simmer sauce: the flavor base, often made with coconut milk, peanut butter, garlic, ginger and warm spices.
2. Mini sweet peppers: colorful and sweet, thinly sliced for quick sautéing.
3. Refined coconut oil (or olive oil): to sauté vegetables and shrimp.
4. Frozen cooked shrimp: peeled and deveined for fast preparation; remove tails before serving.
5. Yellow onion: sliced, to add texture and depth of flavor.

Optional Add-Ins and Toppings

• Fresh lime juice — brightens and balances the curry.
• Cooked basmati rice, brown rice, or quinoa — for serving.
• Fresh cilantro or sliced green onions — for garnish.
• Extra vegetables like broccoli, carrots, or snap peas for added color and nutrition.

How to Make Shrimp Panang Curry

Using a ready-made Panang curry simmer sauce streamlines this recipe without sacrificing flavor. Follow these simple steps for a quick, delicious meal.

1. Heat 2 tablespoons of coconut oil in a large skillet over medium heat until fragrant.
2. Add sliced onions and thinly sliced mini sweet peppers. Sauté 2–3 minutes, until slightly softened.
3. If your shrimp have tails, remove them. Add the shrimp to the pan and sauté for 2–3 minutes until heated through.
4. Pour in the entire jar (about 12 oz) of Panang curry simmer sauce and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes to marry the flavors.
5. Finish with 1–2 tablespoons fresh lime juice to taste. Serve immediately over rice or grain of your choice and garnish with cilantro or green onion and red pepper flakes if desired.

What to Serve with Panang Curry

Panang curry pairs beautifully with neutral grains that soak up the sauce. Popular choices include:

• Basmati rice (light and aromatic)
• Brown rice (hearty and whole grain)
• Quinoa (for extra protein)
• Cauliflower rice or a simple green salad for a lighter option

Panang Curry Q & A

What is Panang curry?

Panang curry is a Thai red curry that balances sweet and savory flavors. It typically includes coconut milk, chili peppers, garlic, ginger, lemongrass or lime zest, and warm spices such as coriander and cumin. The result is a rich, aromatic sauce that pairs well with proteins like shrimp, beef, chicken, or tofu.

Can I add more ingredients?

Absolutely. Add vegetables such as broccoli, carrots, green onions, celery, water chestnuts, or cubes of firm tofu for extra texture and nutrition.

Good toppings for Panang curry?

Fresh lime juice, chopped cilantro, sliced green onions, and a pinch of red pepper flakes are all excellent finishing touches.

How long will leftovers keep?

Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.

Can you freeze Panang curry?

Freezing is not recommended for this shrimp Panang curry because seafood and some vegetables can change texture after thawing and reheating. If you want to freeze, consider freezing the sauce separately (without shrimp) and adding fresh shrimp when reheating.

Storage Instructions

Allow the curry to cool completely before transferring it to an airtight container. Refrigerate for up to 3–5 days. Reheat gently on the stovetop over low heat, stirring until warmed through. Add a splash of water or coconut milk if the sauce has thickened.

Ingredients (serves 4)

• 16 oz cooked jumbo shrimp, peeled and deveined (tails optional)
• 16 oz mini sweet peppers, thinly sliced
• 1 medium yellow onion, sliced
• 1 12-oz jar Panang curry simmer sauce
• 2 tablespoons refined coconut oil (or olive oil)
• 2 tablespoons fresh lime juice, plus more for serving
• Serving suggestion: basmati rice
• Topping suggestions: additional lime, red pepper flakes, fresh cilantro

Instructions

1. Heat coconut oil in a large skillet over medium heat. When fragrant, add onions and peppers and sauté 2–3 minutes.
2. Add shrimp to the pan and cook 2–3 minutes until warmed through.
3. Stir in the Panang curry simmer sauce and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add lime juice to taste. Serve over basmati rice with cilantro, extra lime, and red pepper flakes.

Nutrition (per serving)

Calories: 310 kcal; Carbohydrates: 18 g; Protein: 19 g; Fat: 16 g; Fiber: 1 g; Sugar: 4 g. Nutrition information is an approximation.

Disclaimer: This post was originally sponsored content. The recipe and opinions reflecting how to use store-bought Panang curry simmer sauce are presented to help you prepare a quick, flavorful meal.