Creamy Panang Curry

This dish was inspired by a Panang Curry we had at Lemongrass in Las Vegas. It was creamy, spicy, luxurious and just so delicious. 

Ingredients: 

1 TBSP canola oil

3 tsp peanut butter
1 4.5oz red Thai curry paste
1.5 cans of coconut cream (the solid of the 1/2 can) 
1.5 cans of coconut milk (the solid of the 1/2 can)
1 tsp ginger paste
1 tsp Thai paste plus 2 tsp for shrimp
1 tsp lemongrass
1/2 lime, juiced
A few splashes of oyster sauce
1 shallot, minced
1 small onion, minced
5 cloves of garlic, minced
1 yellow pepper (half sliced and half chopped, separated)
1 orange pepper (half sliced and half chopped, separated)
4 Thai chilis, dried
Red curry powder
Cilantro, green onion, crushed peanuts for garnish 
1.5lbs large shrimp. 
A few leaves of fresh basil

Depending on the spice of your curry paste, you may need 1 tsp of sugar

Directions: 

1. Season shrimp with 1 tsp of curry powder and 2 tsp of Thai paste.
2. Heat a cast iron pan to high heat with 1 TBSP oil and sear shrimp for for 1.5 minutes on each side and reserve on a plate. 
3. To that same pan, add the onion, shallot and little more oil and salt and pepper. Sauté until soft - about 5-7 minutes. 
4. Add garlic and Thai red chilis. Stir. Add lemongrass, Thai paste and ginger. Stir. 
5. Move ingredients in the pan to the side, add curry paste and fry 2 minutes. 
6. Add chopped peppers (not sliced). Sauté for 3 min. 
7. Add peanut butter, coco cream and coconut milk. Stir until melted and bring to a simmer for 5 minutes. Remove Thai chilis
8. Use an immersion blender to smooth out the curry at this point. Taste for seasoning. 
9. Here’s where I added a pinch of sugar, a splash of oyster sauce and juice of half a lime. 
10. Bring to a simmer and taste again. I like a thicker, creamier curry. If you need to loosen it up add a 1/4 cup of shrimp stock or water and return to a simmer. 
11. Now add sliced peppers and shrimp. Simmer for 5 minutes. 
12. Stir in sliced basil just to wilt.
13. To serve, plate over rice and garnish with peanuts, cilantro and green onion

Note: I cooked 2 cups of rice.