Panang Curry with Sweet Potatoes and Shrimp

Dan watched the little one last night, so I could play in the kitchen. He was more than willing to help, since I was experimenting with one of his favorite Thai curries, panang.  This particular concoction was a winner, so I thought I’d pass it along.


2 medium sweet potatoes, peeled and cubed into bite sized pieces

1 lb medium shrimp

1/2-1 onion, chopped

3 garlic cloves, minced

peanut oil

3 tbsp panang curry paste

2 tbsp natural peanut butter

2 cans coconut milk or cream

1-2 chopped red bell peppers

1 bag spinach (12 oz)

1 tbsp fish sauce

Jasmine rice


Use wok. Stir fry onions in oil. Add garlic for 30 seconds. Push mix to side of wok, add more oil, and stir fry panang paste until fragrant. Slowly add milk, 1/3 can at a time, until heated and bubbly. Mix in peanut butter. Add sweet potato, shrimp, bell peppers, and spinach. Cook on medium until sweet potatoes are soft but maintain their structure (about 20 minutes). Take off heat, add fish sauce to taste (around 1 tbsp).  Serve atop jasmine rice.

Serves 4 very generously (if they have appetites like my husband).

Published in: on September 23, 2011 at 8:31 am  Comments (1)  
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One CommentLeave a comment

  1. I made a recipe very similar to this today. Next time, the sweet potatoes are going in.

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