Shrimp Panang Curry

Nothing makes me happier than when we successful recreate one of my favorite, go-to pick-up or delivery recipes. I rarely order delivery, but on those Sunday nights when the “scaries” sink in more than usual and I just don’t feel like cooking, I have 3 Philly spots that I always order from, and I always get the same thing at each. (Hey, I know what I like.)

One of my favorite places to order from is a Thai restaurant called Circles Thai. And every time… I order the panang curry with shrimp. I’ve always known it wasn’t a crazy-complicated dish, but I just loved everything about it… Minus the added costs associated with ordering food for delivery—tax, delivery fee, tip, etc.—one dish can sometimes be more than an elaborate dinner out. I’m totally willing to treat myself every once in awhile, but when this craving started becoming a weekly occurrence, it was time to learn to recreate the recipe for ourselves.

Typically, panang curry is made with peanut butter, but in an effort to keep this Whole30-friendly (and to make sure Hope’s peanut allergies didn’t flare up), we opted for almond butter. The end result? Unreal. This dish tastes JUST like the takeout version, and it comes together quickly and easily. Not to mention, you need very few ingredients to pull this together! No more excuses—I’ll be armed and ready from now on when my Thai curry craving comes in hot. Speaking of hot… if you are considering ordering some Thai food this weekend, a word of advice: beware of the “Thai hot” spice level. It’s not for the faint of heart.

Shrimp Panang Curry


  • 1 lb large shrimp, peeled and deveined
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 14 oz can full-fat unsweetened coconut milk
  • 2 tbsp red curry paste
  • 2 tbsp almond butter
  • 1 tsp fish sauce
  • 1 tsp extra virgin olive oil
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin


  1. In a bowl, combine curry paste, almond butter, cumin and coriander. Set aside.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté about 30 seconds, until fragrant. Add curry paste mixture, stirring frequently, for 1-2 minutes.
  3. Add in coconut milk and fish sauce, whisking to combine.
  4. Add red and green peppers and carrots. Allow to simmer, covered, for about 5 minutes, until vegetables are tender.
  5. Add shrimp, stirring occasionally, until pink and cooked through.
  6. Serve over rice, cauliflower rice, etc.

Yield: 4 servings

384 calories per serving • Fat: 24.3g • Carbohydrates: 19.1g • Protein: 21.9g

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