panang curry {vegan}

i know, i know, this picture isn't very pretty. i need to find some better lighting or we need to stop eating dinner past sunset, because taking photos after dark in our kitchen is bad news. but i still thought i should post this curry, because it was delicious. this was round two of try making panang curry, & this time i was satisfied. the only thing i would change is to use coconut cream rather than coconut milk, because i wished it were a little bit thicker.

panang curry

serves 2

ingredients:

1 14. oz. can coconut milk

2 tbs. red curry paste

2 tbs. brown sugar

1/2 cup broccoli, cut into bite-size pieces

2 carrots, peeled & sliced into 1/4" pieces

4 long beans, cut into thirds

1/2 pound fresh shrimp

1. bring the coconut milk & curry paste to a simmer in a medium sauce pan over medium heat.

2. add the fish sauce, brown sugar & uncooked vegetables. simmer for 10 more minutes, stirring frequently.

3. if using shrimp, add it now & continue cooking until shrimp are cooked, about 5 minutes.

4. serve hot with jasmine or (better) coconut rice on the side.