Panang Curry with Shrimp

Ingredients

• 1 red, green, yellow, and orange bell pepper, diced
• 5 cups of Thai jasmine rice
• 2 cups of Thai fresh basil leaves, roughly chopped
• 1 bunch of green onions, sliced
• 1 red onion, diced
• 1 cup green beans, trimmed
• 2 cans of coconut milk
• 1 cup low-sodium chicken broth
• 4 tablespoons of Panang curry paste
• 2 bags of Argentine red shrimp
• 4 fresh chili peppers, sliced
• 5 cloves garlic
• 1 small cluster of ginger
• 2 shallots, diced
• 2 tablespoons of fresh creamy peanut butter (no added salt or sugar)
• ½ cup water
• 1 cup of fresh peanuts
• 2 cups neutral flavored oil for frying

Instructions

1. 1
   Start by rinsing the rice to remove as much starch powder as possible. This will keep your rice from getting too gummy. Rinse in a fine mesh strainer until the water runs clear.
2. 2
   Add 7½ cups of water and rinsed rice in the rice cooker.
3. 3
   Add salt and cook for about 25 minutes. Let the rice sit for 10 minutes after cooking.
4. 4
   Fluff the rice using a fork or wooden paddle.
5. 5
   In a blender, combine 3 cloves of garlic, ginger, and ½ cup of water. Mix to form a paste. Marinate shrimp in the mixture for 20 minutes.
6. 6
   Next, add the peanuts to a deep saucepan with just enough oil to cover. Then, turn on the heat to medium-low. Gently and slowly push the peanuts around to heat them evenly and prevent burning.
7. 7
   As the oil heats up slowly, you will first see small bubbles in the oil, then some steam coming as the moisture in the peanuts cooks off. You may also hear small popping noises (like much quieter popcorn). Keep slowly pushing the peanuts around in the oil. The peanuts should be done once they turn a shade darker and the popping sounds stop. Frying time should be around 7-12 minutes, depending on the size of the peanuts.
   NOTE: Peanuts burn easily. Toward the last 1-2 minutes of cooking time, it’s a good idea to turn off the heat and let them continue to cook in the hot oil without the risk of burning. Strain the peanuts out of the oil. Spread them out in a single layer on a baking sheet or plate to cool them quickly.
8. 8
   Next, heat 2 tablespoons of cooking oil in a large nonstick pan over medium-low heat. Add the bell peppers, chilis, green beans, and cook, stirring frequently, until softened and starting to brown, 3-4 minutes.
9. 9
   Add the scallions and cook, stirring frequently, until softened, 1-2 minutes.
10. 10
    Mince remaining garlic and basil leaves and cook, stirring constantly, for 30 seconds more.
11. 11
    Add the coconut milk, broth, curry paste, and peanut butter. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes.
12. 12
    Add shrimp and toasted peanuts. Stir until the shrimp turn slightly pink and are cooked through. Remove from heat.
13. 13
    Salt to taste. Serve hot with a side of rice.